Khảo sát các yếu tố chính ảnh hưởng đến quá trình tạo bột rau má bằng phương pháp sấy vi sóng sủi bọt
Abstract
Microwave-assisted foam-mat drying was carried out to produce Centella asiatica powder. Firstly, the effect of foaming agent (egg albumin) and stabilizer (carboxymethyl cellulose) concentration on the stability of Centella asiatica foam was studied. Secondly, the change of color of Centella asiatica powder at different foam layer thickness and microwave power was investigated. The results indicated that the foam mixture reached the most stable state when the ratio of foaming agent and foam stabilizer was within a specific range of values, here 15% egg albumin and 1.4% CMC (relative to the sample weight); The optimal powder color was obtained at a foam thickness of 4 mm and a microwave power of 130 W. The results of this study were a stepping-stone for optimizing the parameters in the process of producing Centella asiatica powder by using microwave-assisted foam-mat drying method.
Tóm tắt
Phương pháp sấy vi sóng sủi bọt được thực hiện để khảo sát ảnh hưởng của nồng độ chất tạo bọt (lòng trắng trứng) và chất ổn định (carboxymethyl cellulose - CMC) đến độ ổn định của lớp bọt rau má và ảnh hưởng của độ dày lớp bọt trải cùng với công suất vi sóng lên màu sắc bột rau má thành phẩm. Kết quả cho thấy hỗn hợp bọt đạt mức độ ổn định nhất khi tỷ lệ chất tạo bọt và chất ổn định bọt nằm trong một khoảng giá trị cụ thể mà ở đây là 15% lòng trắng trứng và 1,4% CMC (so với khối lượng mẫu); Màu sắc tối ưu của bọt đạt được ở độ dày bọt trải dày 4 mm trên đĩa thủy tinh và được mang đi sấy trong lò vi sóng với công suất 130 W. Kết quá thí nghiệm là cơ sở bước đầu cho việc tối ưu hóa các thông số trong quá trình tạo bột rau má bằng phương pháp sấy vi sóng sủi bọt.
Article Details
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