کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
18864 43036 2016 9 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin
ترجمه فارسی عنوان
خواص فیزیکوشیمیایی و ایزوترم جذبی پودر شیره خرما: اثر Antiplasticizing مالتودکسترین
کلمات کلیدی
پودر شیره خرما؛ مالتودکسترین؛ ایزوترم جذب؛ کیک؛ انتقال شیشه ای
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


• Date syrup powder requires drying aids due to high degree of caking and stickiness.
• Date syrup powder was produced using a twin drum dryer and maltodextrin.
• Maltodextrin with DE = 19 acted as antiplasticizing and anticaking agent.
• GAB and Peleg found as suitable models to fit moisture sorption data of the powders.

In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60%, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, density, color, glass transition temperature and sorption isotherms were studied and compared. Powder density, lightness and glass transition temperature increased with maltodextrin level. However, “a” color value and degree of caking decreased as maltodextrin increased. Moisture sorption isotherms were obtained at 5–60 °C and the data were modeled to BET, GAB, and Peleg models and GAB and Peleg were found as suitable models to fit moisture sorption data. Monolayer moisture content decreased with maltodextrin level from 0 to 60% as calculated from BET and GAB models. All date syrup powders showed type III isotherms similar to that of high-sugar foods. Maltodextrin acted as antiplasticizer in date syrup drying and date syrup powder of low caking property was produced successfully.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 98, April 2016, Pages 133–141
نویسندگان
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