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Investigation on the possibility to enhancing honey spray drying process and powders properties by ultrafiltration pre-treatment

Treść / Zawartość
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Linden honey ultrafiltration (15 kDa MWCO ceramic membrane) was performed as honey solution pre-treatment before spray drying. Feed and retentate solutions with the addition of maltodextrin as a carrier were spray dried. Drying yield and physical properties of powders were studied (after drying and after 12 weeks of storage). During ultrafiltration it was possible to remove some amount of sugars responsible for honey low glass transition temperature, while keeping protein compounds. Yet, it did not have a significant impact on the drying performance and improvement of powder physical properties immediately after drying and after storage. However, the possibility to remove sugars from honey solution by ultrafiltration can be an encouragement for further research.
Rocznik
Strony
305–--313
Opis fizyczny
Bibliogr 16 poz., tab., rys.
Twórcy
  • Warsaw University of Life Sciences (WULS-SGGW), Institute of Food Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
  • Warsaw University of Life Sciences (WULS-SGGW), Institute of Food Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
autor
  • Warsaw University of Life Sciences (WULS-SGGW), Institute of Food Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
  • Warsaw University of Life Sciences (WULS-SGGW), Institute of Food Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Bibliografia
  • 1. Adhikari B., Howes T., Shrestha A.K., Bhandari B.R., 2007. Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chem. Eng. Proc., 46, 420–428. DOI: 10.1016/j.cep.2006.07.014.
  • 2. Alvarez-Suarez J.M., Tulipani S., Romandini S., Bertoli E., Battino M., 2010. Contribution of honey in nutrition and human health: a review. Mediterr. J. Nutr. Metab., 3, 15–23. DOI: 10.1007/s12349-009-0051-6.
  • 3. Barhate R.S., Subramanian R., Nandini K.E., Umesh H., 2003. Processing of honey using polymeric microfiltration and ultrafiltration membranes. J. Food Eng., 60, 49–54. DOI: 10.1016/S0260-8774(03)00017-7.
  • 4. Darnon E., Belleville M.P., Rios G.M., 2002. Modeling ultrafiltration of complex biological solutions. Am. Ins. Chem. Eng., 48, 1727–1736. DOI: 10.1002/aic.690480814.
  • 5. Jaya S., Das H., 2005. Accelerated storage, shelf life and color of mango powder. J. Food Process. Preserv., 29, 45–62. DOI: 10.1111/j.1745-4549.2005.00012.x.
  • 6. Li M., Lu J., Heijman B., Rietveld L., 2012. Effect of cake layer characteristics on fouling control in long time filtration without backwash for submerged ceramic MF membrane in surface water treatment. M.Sc. Project. Delft University of Technology, Delft, The Netherlands.
  • 7. Lumay G., Boschini F., Traina K., Bontempi S., Remy J.-C., Cloots R., Vandewalle N., 2012. Measuring the flowing properties of powders and grains. Powder Technol., 224, 19–27. DOI: 10.1016/j.powtec.2012.02.015.
  • 8. Michalska A., Lech K., 2018. The effect of carrier quantity and drying method on the physical properties of apple juice powders. Beverages, 4, 2. DOI: 10.3390/beverages4010002.
  • 9. Nurhadi B., Andoyo R., Indiarto R., 2012. Study the properties of honey powder produced from spray drying and vacuum drying method. Int. Food Res. J., 19(3), 907–912.
  • 10. Samborska K., Bieńkowska B., 2013. Physicochemical properties of spray dried honey preparations. ZPPNR, 575, 91–105.
  • 11. Samborska K., Langa E., Bakier S., 2015a. Changes in the physical properties of honey powder during storage. Int. J. Food Sci. Technol., 50, 1359–1365. DOI: 10.1111/ijfs.12797.
  • 12. SamborskaK.,LangaE.,Kamińska-DwórznickaA.,Witrowa-RajchertD.,2015b.Theinfluenceofsodiumcaseinate on the physical properties of spray dried honey. Int. J. Food Sci. Technol., 50, 256–262. DOI: 10.1111/ ijfs.12629.
  • 13. Samborska K., Sokołowska P., Szulc K., 2017. Diafiltration and agglomeration as methods to improve the properties of honey powder obtained by spray drying. Innov. Food Sci. Emerg. Technol., 39, 33–41. DOI: 10.1016/j.ifset. 2016.10.002.
  • 14. Shi Q., Fang Z., Bhandari B., 2013. Effect of addition of whey protein isolate on spray drying behavior of honey with maltodextrin as a carrier material. Drying Technol., 31, 1681–1692. DOI: 10.1080/07373937.2013.783593.
  • 15. Suhag Y., Nanda V., 2016. Optimization for spray drying process parameters of nutritionally rich honey powder using response surface methodology. Cogent Food Agri., 2, 1176631. DOI: 10.1080/23311932.2016.1176631.
  • 16. Unde P.A., Adagale P.V., Hashmi S.I., Raheem A., 2011. Effect of different particle sizes of jaggery powder on storability. World J. Agr. Sci., 7(2), 157–166.
Uwagi
PL
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-97591914-e527-47e1-aa41-a86aeee6a075
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