PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Bu çalışmada püskürtmeli-dondurarak kurutma (PDK) işleminin maltodekstrinin nem içeriği, su aktivitesi, renk, yığın ve partikül özellikleri üzerine etkisinin belirlenmesi amacıyla maltodekstrin çözeltisi ultrasonik nozul (48 kHz) kullanılarak, sabit bir besleme debisi ile (8 ml/dak) sıvı azot üzerine püskürtülmüş ve dondurulan örnekler farklı plaka sıcaklığı (25-45ºC) ve kurutma sürelerinde (6-16 saat) kurutulmuştur. PDK işleminde kurutma koşullarının toz ürünün fiziksel özellikleri üzerine etkisi istatistiksel olarak yanıt yüzey-kontur grafikleri ve ANOVA analizi ile saptanmıştır. Sonuç olarak, PDK işlem koşullarının nem içeriği, b değeri, yığın ve sıkıştırılmış yoğunluk ile akabilirlik üzerine istatistiksel olarak anlamlı bir etkisinin olduğu belirlenmiştir. L ve a değerleri ile dağılabilirlik üzerine sadece kurutma süresinin, partikül yoğunluğu ve porozite üzerine ise sadece plaka sıcaklığının etkisinin istatistiksel olarak anlamlı olduğu tespit edilmiştir. Ayrıca, PDK işlemi ile küresel ve yüzeyinde düzgün dağılımlı porlar bulunan partiküller elde edilmiştir.

Anahtar Kelimeler:

Püskürtmeli-dondurarak kurutma, maltodekstrin, yığın ve partikül özellikleri, morfoloji, kekleşme

EFFECT OF SPRAY-FREEZE DRYING PROCESS ON PHYSICAL PROPERTIES OF MALTODEXTRIN

In this study, to determine the effect of spray-freeze drying (SFD) on physical properties of maltodextrin such as moisture content, water activity, color, bulk and particle properties, maltodextrin solutions were sprayed into liquid nitrogen using ultrasonic nozzle (48 kHz) with a constant flow rate (8 ml/min) and the frozen samples were dried at different shelf temperatures (25-45°C) and different drying times (6-16 hours). The effects of SFD on physical properties of the powder were investigated statistically using response surface-contour graphs and ANOVA. As a result, the effects of SFD conditions on moisture, b value, bulk density, tapped density and flowability have been determined significant, statistically. Drying time was significant for the L and a values, and dispersibility; however, the effect of shelf temperature was significant for the particle density and porosity, statistically. Furthermore, the particles in spherical shape and having uniformly distributed pores on the surface were obtained.

Keywords:

Spray-freeze drying, maltodextrin, bulk and particle properties, morphology, caking,

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