ДОСЛІДЖЕННЯ ВПЛИВУ ДІВЕ-ОБРОБКИ І БІОПОЛІМЕРНИХ ДОБАВОК НА ХАРАКТЕРИСТИКИ ПЛОДОВИХ ГЕТЕРОГЕННИХ СИСТЕМ ЯК ОБЄКТІВ РОЗПИЛЮВАЛЬНОГО СУШІННЯ

• Дата: 2024
• Автори: Turchina, T. Ya, Avdieieva, L.Yu., Makarenko, A.A., Kozak, M.M.
• Формат: Стаття
• Мова: Ukrainian
• Опубліковано: Institute of Engineering Thermophysics of NAS of Ukraine 2024
• Онлайн доступ: https://ihe.nas.gov.ua/index.php/journal/article/view/565
• Назва журналу: Thermophysics and Thermal Power Engineering

This research focuses on the crucial stage of raw material preparation in spray drying technologies, as it defines the potential properties of liquid heterogeneous systems and the characteristics of the resulting powder. The objective of this study was to examine the influence of DPEI treatment on different types of fruit and vegetable raw materials in two types of rotor-pulsation apparatus, along with the introduction of biopolymer additives, on the characteristics of obtained heterogeneous systems destined for spray drying. The article presents the results of investigating the effects of two types of rotor-pulsation apparatus, as well as the physico-chemical and morphological peculiarities of fruit and vegetable raw materials, on the dispersion process to obtain water suspensions with specified dispersion and structural-mechanical properties. Challenges encountered during the drying process of plant-based raw materials are highlighted, and the characteristics of the obtained suspensions (temperature, pH, degree of dispersion, flowability) after hydro-mechanical processing of heterogeneous systems are presented. The necessity of using biopolymer additives is justified. Three types of fruit and vegetable compositions were utilized in the research: berry, fruit-vegetable, and vegetable. To enhance thermal stability and improve structural, moisture-conductive, and structural-mechanical properties of the heterogeneous systems, as well as to create optimal conditions for subsequent spray drying, biopolymer additives such as starch syrup and whey protein concentrate were employed. Based on the experimental and analytical investigations, it was determined that the introduction of structuring biopolymer additives during the first 2 minutes of hydro-mechanical treatment of fruit and vegetable masses improved their flowability and thermal stability during subsequent drying. This approach also resulted in pH stabilization at a level of ≥4.0, preservation of newly formed nano- and micro-particles of insoluble fractions and other thermolabile substances of the raw material in the dispersed medium of the heterogeneous system until it was fed into the spray dryer.