Khảo sát các yếu tố ảnh hưởng đến quá trình sấy phun bột chuối Nam Mỹ Cavendish banana

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Tác giả: Thị Duyên Trần

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Tạp chí Công thương 2023

Mô tả vật lý: 479-485

Bộ sưu tập: Metadata

ID: 396434

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Tóm tắt
Chủ đề

Nhằm đạt hiệu suất thu hồi bột chuối cao và tạo sản phẩm có chất lượng tốt, nhóm tác giả khảo sát các thông số ảnh hưởng đến quá trình sấy phun là hàm lượng chất khô dịch quả trước khi sấy, nhiệt độ sấy đầu vào, tốc độ bơm nhập liệu. Nghiên cứu đã xác định được hàm lượng chất khô dịch quả trước khi sấy là 20%, nhiệt độ sấy đầu vào ở 160oC và tốc độ bơm nhập liệu là 10 mL/phút. Hiệu suất thu hồi bột chuối là 57,5% và độ ẩm là 5,2%. Bột chuối có tính chất cảm quan tốt: khô, mịn, tan hoàn toàn trong nước
màu vàng nhạt
vị ngọt nhẹ
đảm bảo an toàn các chỉ tiêu vi sinh
không có kim loại nặng Arsen vô cơ. Bột chuối sấy phun ra đời làm tăng giá trị gia tăng cho cây chuối Nam Mỹ Cavendish banana trên địa bàn tỉnh Bà Rịa - Vũng Tàu
từ đó khuyến khích mở rộng diện tích trồng loại chuối này. Bột chuối sấy phun ứng dụng nhiều trong công nghệ thực phẩm và mỹ phẩm phái đẹp
là dược liệu thiên nhiên để hỗ trợ cho nhiều căn bệnh, góp phần nâng cao sức khỏe cộng đồng., Tóm tắt tiếng anh, This study examines the factors affecting the recovery efficiency and the quality of banana powder, such as: dry mass of fruit juice before drying, inlet air temperature, and pump rate to find out the optimal processing conditions. The study's results show that the dry mass of fruit juice before drying, the inlet air temperature, the pump rate, and the input pump speed should be at 20 percent, 170oC, 30 percent and 10 mL/min, respectively. Under these processing conditions, the recovery efficiency of banana powder is 57.5 percent and the product moisture content is at 5.2 percent. The banana powder has an excellent sensory quality. It is pale yellow, dry, smooth and completely soluble in water. It has a mildly sweet taste and it meets microbiological safety standards, and does not contain inorganic Arsenic. This spray-dried banana powder would increase the added value of Cavendish bananas grown in Ba Ria-Vung Tau province and it would encourage farmers to expand their banana growing areas. The spray-dried banana powder is widely used in the food processing and cosmetic industries. In addition, it is also considered as a natural medicine to treat many diseases.

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