Utilization of Infrared Drying as Alternative to Spray- and Freeze-Drying for Low Energy Consumption in the Production of Powdered Gelatin
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of Different Drying Procedures on the Physical Features of Gelatin
2.2. Electrical and Specific Energy Consumption of Different Drying Procedures
2.3. Effect of Different Drying Procedures on the Quality of Gelatin
2.4. Effect of Different Drying Procedures on Molecular Weight Distribution of Gelatin
2.5. Effect of Different Drying Procedures on Thermal Behavior of Gelatin
2.6. Effect of Different Drying Procedures on UV–Vis Absorption Spectra of Gelatin
2.7. Effect of Different Drying Procedures on Surface Morphology of Gelatin
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Methods
4.2.1. Pretreatment and Gelatin Extraction
4.2.2. Drying Processes
Infrared Drying (ID) of Gelatin Extract
Spray-Drying (SD) of Gelatin Extract
Freeze-Drying (FD) of Gelatin Extract
4.2.3. Electricity and Energy Consumption Values of Drying Systems
4.2.4. Solubility, Color, pH, Conductivity, Carr Index and Hausner Ratio of Dried Gelatins
4.2.5. Water-Holding and Fat-Binding Capacity
4.2.6. Gel Strength, Viscosity, Gelling and Melting Temperature
4.2.7. SDS-Page Pattern of Powdered Gelatins
4.2.8. Thermal Analysis
4.2.9. UV-Vis Absorption Spectrum
4.2.10. Morphological Characterization of Gelatin Powders
4.3. Statistical Analysis
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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ID-FG | SD-FG | FD-FG | |
---|---|---|---|
WHC (g water/g protein) | 5.37 ± 0.7 b | 10.22 ± 1.1 a | 2.11 ± 0.1 c |
FBA (g oil/g protein) | 0.75 ± 0.0 c | 2.10 ± 0.1 b | 15.39 ± 0.2 a |
Solubility (%) | 96.36 ± 3.6 a | 96.55 ± 2.5 a | 90.15 ± 3.1 b |
Hausner ratio | 1.34 ± 0.03 c | 1.56 ± 0.05 b | 1.73 ± 0.03 a |
Carr index | 25.26 ± 1.50 c | 35.94 ± 2.21 b | 42.09 ± 1.10 a |
pH | 3.67 ± 0.0 a | 3.68 ± 0.0 a | 3.62 ± 0.0 a |
Transparency | 39.10 ± 0.5 b | 53.00 ± 0.4 a | 26.80 ± 0.1 c |
Conductivity (µS/cm) | 670 ± 5.0 a | 670 ± 4.5 a | 693 ± 6.8 a |
L* | 70.90 ± 2.2 c | 95.40 ± 1.0 a | 80.47 ± 1.2 b |
a* | 6.10 ± 0.5 a | 3.55 ± 0.3 b | −0.75 ± 0.2 c |
b* | 30.70 ± 0.8 a | 7.32 ± 0.7 c | 14.85 ± 1.1 b |
Hue angle | 1.38 ± 0.0 a | 1.12 ± 0.0 b | −1.51 ± 0.0 c |
Chroma | 31.32 ± 0.9 a | 8.15 ± 0.6 c | 14.90 ± 1.0 b |
ID-FG | SD-FG | FD-FG | |
---|---|---|---|
Electricity consumption (kW*h/g gelatin) | 0.217 ± 0.00 c | 1.784 ± 0.01 a | 1.528 ± 0.03 b |
Specific Energy Consumption (SEC) (kW*h/kg) | 3.41 ± 0.10 c | 8.46 ± 0.31 b | 25.33 ± 0.24 a |
Drying time (min/g gelatin) | 45.96 ± 0.11 c | 64.18 ± 0.04 b | 147.16 ± 1.3 a |
Drying yield (%) | 94.70 ± 0.13 b | 60.31 ± 0.51 c | 96.32 ± 0.20 a |
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Cansu, Ü. Utilization of Infrared Drying as Alternative to Spray- and Freeze-Drying for Low Energy Consumption in the Production of Powdered Gelatin. Gels 2024, 10, 522. https://doi.org/10.3390/gels10080522
Cansu Ü. Utilization of Infrared Drying as Alternative to Spray- and Freeze-Drying for Low Energy Consumption in the Production of Powdered Gelatin. Gels. 2024; 10(8):522. https://doi.org/10.3390/gels10080522
Chicago/Turabian StyleCansu, Ümran. 2024. "Utilization of Infrared Drying as Alternative to Spray- and Freeze-Drying for Low Energy Consumption in the Production of Powdered Gelatin" Gels 10, no. 8: 522. https://doi.org/10.3390/gels10080522