Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials

MUTLU C., Koc A., ERBAŞ M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.134, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 134
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.110166
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Carr index, Adsorption, Caurie model, Surface area, Net isosteric heat, MOISTURE SORPTION ISOTHERMS, GLASS-TRANSITION TEMPERATURE, WATER SORPTION, MICROSTRUCTURAL PROPERTIES, PHYSICOCHEMICAL PROPERTIES, THERMODYNAMIC PROPERTIES, ISOSTERIC HEAT, DRYING METHODS, SORBED WATER, ENCAPSULATION
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This study was aimed at determining effects of different carrier materials and temperatures on water adsorption properties and net isosteric heat of vacuum-dried honey powders. The particle size and Carr index of samples were between 100.04 and 169.29 mu m. and 23.03-26.59%, respectively. The adsorption isotherms of samples were type II and the Caurie and Peleg models were found to be best for evaluating the adsorption properties of samples. The mean X-0 values and adsorption surface areas of samples with maltodextrin, gum Arabic and whey protein isolate were 4.43, 4.76 and 4.22 g/100 g dry matter and 74.89, 65.51 and 68.76 m(2)/g, respectively. Increasing the temperature decreased the number of adsorbed layers and adsorption surface area of samples. Additionally, the net isosteric heat of samples decreased from 10.09 to -0.78, 20.02 to -0.53 and 7.30 to 0.04 kJ/mol when the moisture content increased by 3-50 g/100 g dry matter in samples with maltodextrin, gum Arabic and whey protein isolate, respectively.