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optimization of permeate-based orange beverage foam production by response surface methodology
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نویسنده
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nemati azita ,motamedzadegan ali ,mohammadzadeh milani jafar
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منبع
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علوم و صنايع غذايي ايران - 2022 - دوره : 19 - شماره : 129 - صفحه:55 -65
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چکیده
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In recent years, the foam mat drying has been used in food processing. due to the fact that the stability of the foam plays an essential role in improving this process, in this study, the factors affecting the structure of the permeate-based orange beverage foam and the physical characteristics of the foam have been investigated. for this purpose, the egg white (3-5%) and basil gum solution (0.1- 0.3%) was added to the orange beverage according to the experimental design and the desired mixture was mixed with an electric mixer with the highest speed was for (4, 6, 8) minutes. then, initial tests of beverage foam including foam density, foaming ability, foam stability, rheological test, viscosity, and foam microstructure were performed. then, the optimal treatment was selected using the rsm and design expert software. the optimal treatment introduced by the sample model had a concentration of 4% egg white powder and 0.2% basil gum and the mixing .time was 6 minutes, which showed the highest quality in the experiments.
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کلیدواژه
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optimization ,foam characteristics ,orange beverage ,response surface
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آدرس
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sari agricultural sciences and natural resources university, department of food science and technology, iran, sari agricultural sciences and natural resources university, department of food science and technology, iran, sari agricultural sciences and natural resources university, department of food science and technology, iran
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پست الکترونیکی
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jmilany@yahoo.com
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optimization of permeate-based orange beverage foam production by response surface methodology
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Authors
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Abstract
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in recent years, the foam mat drying has been used in food processing. due to the fact that the stability of the foam plays an essential role in improving this process, in this study, the factors affecting the structure of the permeate-based orange beverage foam and the physical characteristics of the foam have been investigated. for this purpose, the egg white (3-5%) and basil gum solution (0.1- 0.3%) was added to the orange beverage according to the experimental design and the desired mixture was mixed with an electric mixer with the highest speed was for (4, 6, 8) minutes. then, initial tests of beverage foam including foam density, foaming ability, foam stability, rheological test, viscosity, and foam microstructure were performed. then, the optimal treatment was selected using the rsm and design expert software. the optimal treatment introduced by the sample model had a concentration of 4% egg white powder and 0.2% basil gum and the mixing .time was 6 minutes, which showed the highest quality in the experiments.
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Keywords
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optimization foam characteristics orange beverage response surface
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