ผลของปัจจัยการแปรรูปต่อคุณภาพของน้ำกะทิอบแห้งแบบพ่นฝอย

Name: ปรัชญา วงศ์ธนบัตร

Name: Pratya Wongthanabat

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

keyword: Spray Drying

; Coconut Milk

; Free Fat Content

; Particle Size and Distribution

; Emulsion Capacity Index

Abstract: Food additives are necessary for production of good quality spray-dried coconut milk. The objcctive of this research was to investigate the effect of food additives; i.e., maltodextrin and sodium caseinate (3:1,6:2 and 9:3 %/%); homogenizer speed (8000, 13500 and 20500 rpm) and feed temperature (50, 60 and 70"~) on quality of spray-dried coconut milk. .The main purpose of this study was to reduce amount of food additives and obtain the product with composition much similar to natural coconut milk and had the total fat content in specification of Thai industrial standards. The emulsion capacity index (ECI) of coconut milk before drying varied from 37.06- 62.79 %. The ANOVA results indicated that food additives and homogenizer speed had significant effects on the ECI (P < 0.01). From the analysis, it was found that the moisture content, free fat content and apparent particle size varied from 0.37-1.13 % wlw, 66.31-76.94 %I% total fat and 247-649 pm, respectively. From calculation, the results snowed that the difference in humidity ratio of inlet and outlet air ranged from 21.38-26.75 gkg dry air and particle size distribution ranged from 82- 273 pm. Furthermore, the least amount of food additives that could sufficiency drying was maltodextrin and sodium caseinate at level 3:l %/% with homogenizer speed at 13500 rpm and feed temperature at 60•?c. The total fat content of final product was in specification of Thai industrial standards. Effect of food additives and homogenizing condition on feed properties was demonstrated from ECI after homogenized. It was index that related with feasiblelunfeasible of spray drying. Correlation of ECI and feed temperature on quality of product was determined. It was found that coconut milk should have at least 40.01 % ECI and 60"C feed temperature or at least 41.60 % ECI and 50"C feed temperature for feasible drying and no stickiness of product.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร

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

Name: อัมพวัน ตั๊นสกุล

Role: อาจารย์ที่ปรึกษา

Created: 2543

Issued: 2005-11-10

Modified: 2555-03-20

วิทยานิพนธ์/Thesis

ISBN: 9746282514

CallNumber: FDE109

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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