KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

Bu çalışmada, farklı konsantrasyonlarda kurutma yardımcı maddeleri içeren taflan püresinin dondurularak kurutulması ve elde edilen taflan tozlarının özelliklerinin belirlenmesi hedeflenmiştir. Bu amaçla; taflan püresine gam arabik, peyniraltı suyu tozu ve maltodekstrin (%5, 15 ve 25m/m, km’de) ilave edilerek, dondurarak kurutucuda kurutulmuştur. Katkısız taflan tozunun nem içeriği %7.71 ve su aktivitesi değeri 0.250 olarak belirlenmiş; katkılı tozlarda ise en düşük nem içeriği %25 maltodekstrin katkılı (%3.16), en düşük su aktivitesi değeri ise %25 gam arabik katkılı (0.220) taflan tozlarında ölçülmüştür. Yığın ve sıkıştırılmış yığın yoğunluğu değerleri sırasıyla 99.75-242.85kg/m3 ve 136.06-329.11kg/m3 aralığında değişmiştir. Taflan tozlarında en düşük ıslanabilirlik süresinin 2.82sn, en yüksek sürenin ise 35.47sn olduğu gözlenmiştir. Taflan tozlarının dağılabilirlik ve higroskopite değerleri sırasıyla %66.05-82.42 ve %2.05-7.17 arasında değişmektedir. Taflan tozlarının morfolojisi incelendiğinde, plaka şeklinde oldukları ve maltodekstrin katkılı örneğin en pürüzsüz yapıda olduğu belirlenmiştir.

Anahtar Kelimeler:

Taflan, dondurarak kurutma, kurutma yardımcı maddeleri, toz ürün özellikleri, morfolojik yapı

THE EFFECTS OF DRYING AGENTS ON PROPERTIES OF FREEZE DRIED CHERRY LAUREL POWDERS

In this study, the aim was drying of cherry laurel puree containing drying agents in different concentrations and to determine the properties of the obtained powders. Gum arabic, whey powder and maltodextrin were added to puree with the ratio of 5, 15 and 25% (w/w, dry basis, db) and dried in a vacuum freeze drier. The moisture content and water activity values of the plain powder were measured as 7.71% and 0.250, respectively, and the minimum moisture content and water activity values were 3.16% (25% maltodextrin) and 0.220 (25%gum arabic) respectively. The bulk and tapped density values ranged between 99.75-242.85kg/m3 and 136.06-329.11kg/m3. The lowest wettability time was 2.82s and the highest was 35.47s. The dispersibility and hygroscopicity values of the powders are changing between 66.05-82.42% and 2.05-7.17% respectively. The morphological inspection showed that the cherry laurel powders had flake shape the powders with maltodextrin had the smoothest surface.

Keywords:

Cherry laurel, freeze drying, drying agents, powder properties, morphological inspection,

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