Şeker İçeriği Yüksek Gıdaların Püskürtülerek Kurutulması: Ürün Kazanımı ve Toz Ürün Özelliklerinin Geliştirilmesi

Gıda endüstrisinde toz formda ürünlerin üretilmesinde kurutma yöntemi olarak en çok tercih edilen püskürtmeli kurutma, şeker içeriği yüksek sıvı gıdaların toz forma dönüştürülmesinde de yaygın olarak kullanılmaktadır. Şeker içeriği yüksek ürünlerin püskürtmeli kurutucuda kurutulması esnasında ve/veya sonrasında, yapıda doğal olarak yer alan düşük molekül ağırlıklı mono sakkaritlerden dolayı yapışma, yüksek nem çekişi (higroskopi) ve düşük çözünebilirlik gibi istenmeyen durumlar ortaya çıkmaktadır. Bu sorunların temelini şekerlerin düşük camsı geçiş sıcaklığı oluşturmaktadır. Bu derlemede, şeker içeriği yüksek ürünlerin püskürtmeli kurutma yöntemi ile kurutulmasında ortaya çıkan sorunlar, alınması gereken önlemler ve şeker içiriği yüksek bal ve meyve sularının püskürtmeli kurutma yöntemi ile kurutulmasına yönelik çalışmalar hakkında bilgi sunulmaktadır.

Spray Drying of High Sugar Content Foods: Improving of Product Yield and Powder Properties

Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form. During and/or after spray drying process of sugar-rich products, undesirable situation was appeared such as stickiness, high moisture affinity (hygroscopicity) and low solubility due to low molecular weight monosaccharides that found naturally in the structure. The basis of these problems was formed by low glass transition temperature of sugar-rich products. This review gives information about the difficulties in drying of sugar-rich products via spray dryer, actions need to be taken against these difficulties and drying of sugar-rich honey and fruit juices with spray drying method.

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