การเปรียบเทียบคุณภาพของนมถั่วเหลืองผงคืนรูปที่ได้จากการอบแห้งโดยใช้เทคนิคแบบพ่นฝอยแบบพ่นกระจายโฟมและแบบเยือกแข็ง

Comparison of Instant Soy Milk Powder from Spray Drying, Spray Drying Foam and Freeze Drying Technique

Name: ขวัญตา ณัฐชยางกุล

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Name: Kwanta Nadchayangkul

keyword: Spray Drying

; Spray Drying Foam

; Freeze Drying

; Solubility

Abstract: The objective of this study aims to investigate the appropriate soymilk powder production process which provides reconstitution products with good appearance and better solubility.The scope of this research consists of four main parts : study the product of soymilk powder by spray drying method, study the product of soymilk powder by spray drying foam method, study the product of soymilk powder by freeze drying method and lastly compare the properties of products obtained from those different methods. In the first part, the optimum condition for production of soy milk powder was determined by varying the inlet temperatures of 180, 200 and 220๐C whereas the speeds of atomizer were varied at 19,700 21,000 and 22,500 rpm. The results showed that inlet temperature and atomizer speed had significant effects on physical and chemical qualities of products. The product obtained from the drying condition of 180๐C and 19,700 rpm. gave the best qualities. That soy milk powder provided the solubility, dispersibility and denaturized protein of 0.60 + 0.14 ml. of sediment 14.00 + 0.72 and 0.79 + 0.11 % respectively. Physical properties elucidated that the soy milk powder with particle size of 22.54 + 0.11 ?.contained moisture content and density of 4.45 + 0.08% and0.54 + 0.01 g./ml., respectively. The product possessed L* a* and b* of 90.25 + 1.27 -0.29 + 0.02 and 9.69 + 0.21 respectively while the reconstituted exhibited L* a* and b* of 72.39 + 0.07 -1.93 + 0.01 and 8.56 + 0.00 respectively. In the second part, the optimum condition for production of soy milk powder was determined by varying the inlet temperatures of 180, 200 and 220๐C whereas the speeds of atomizer were varied at 19,700 21,000 and 22,500 rpm. The results showed that inlet temperature and atomizer speed had significant effects on physical and chemical qualities of products. The product obtained from the drying condition of 220๐C and 19,700 rpm. gave the best qualities. That soy milk powder provided the solubility, dispersibility and denaturized protein of 2.00 + 0.00 ml. of sediment 0.21 + 0.01 and 23.52 + 0.17% respectively. Physical properties elucidated that the soy milk powder with particle size of 24.11 + 0.21 ?. contained moisture content and density of 3.90 + 0.00% and 0.49 + 0.01 g/ml. respectively. The product possessed L* a* and b* of 89.46 + 0.65 -0.20 + 0.01 and 10.08 + 0.11 respectively while the reconstituted exhibited L* a* and b* of 71.19 + 0.01 -1.90 + 0.01 and 8.84 + 0.01 respectively. In the third part, the optimum condition for production of soy milk powder was determined by varying the sublimation temperatures of 20 30 and 40๐C. The results showed that sublimation temperature had significant effects on physical and chemical qualities of products. The product obtained from the drying condition of 30๐C gave the best qualities. That soy milk powder provided the solubility, sinkability, dispersibility and denaturized protein of 0.65 + 0.00 ml. of sediment 27.42 + 1.10% 2.50 + 0.02 and 23.52 + 0.17% respectively. Physical properties elucidated that the soy milk powder with particle size of 151.32 + 2.91?. contained moisture content and density of 3.44 + 0.01% and 0.73 + 0.03 g/ml. respectively. The product possessed L* a* and b* of 84.41 + 0.35 0.68 + 0.03 and 15.78 + 0.05 respectively while the reconstituted exhibited L* a* and b* of 73.49 + 0.03 -1.44 + 0.01 and 9.06 + 0.01 respectively. Lastly, the soy milk powder obtained from the optimum conditions of each drying methods were compared. The results showed that the drying methods had significant effects on physical and chemical qualities of products (p?0.05). The solubility and sinkability of the products obtained from spray drying and freeze drying were significantly higher than those of spray drying foam (p?0.05). The soy milk powder from freeze drying had a significantly higher bulk density and lower protein denaturation as compared to other drying methods (p?0.05). The color of freeze dried soy milk powder was brownish yellow, while both soy milk powder from spray drying and spray drying foam were light yellow. All the reconstituted products exhibited milky color.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: พรรณจิรา วงศ์สวัสดิ์

Role: อาจารย์ที่ปรึกษา

Created: 2546

Issued: 2005-09-12

Modified: 2558-05-02

วิทยานิพนธ์/Thesis

ISBN: 9741837402

CallNumber: MIC598

tha

DegreeName: วิทยาศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: จุลชีววิทยาประยุกต์

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	MIC598.pdf	2.38 MB	506	2025-11-06 11:11:44
2	MIC598ab.pdf	131.61 KB	248	2025-10-12 23:27:55
3	MIC598ab.txt	4.56 KB	198	2025-05-02 08:12:32

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