Premium
Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage
Author(s) -
Poonnakasem Naratip
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15329
Subject(s) - moisture , water content , shelf life , food science , materials science , water activity , aluminum foil , pulp and paper industry , composite material , chemistry , geotechnical engineering , engineering , layer (electronics)
The objectives of this research were to study the effect of concentration of egg white and air temperature on physicochemical properties and the effect of packaging on the moisture during storage of foam mat dried chili sauce powder. Results demonstrated that 6% (wt/wt chili sauce basis) egg white as foaming agent and drying temperature at 80°C to produce chili sauce powder were the optimum condition that led to higher foam expansion, yield percentage, and water solubility, and lower moisture content, A w , and bulk density. For microbiology test, total viable count, yeast and mold, coliform, and E. coli followed a Thai community product standard of seasoning powder. Plots of moisture content of product in all types of packaging versus time were linear model. The best packaging that could protect moisture permeability was aluminum foil laminate. According to the shelf life prediction, the product in packaging could be stored for 13 months. Practical applications Chili sauce (hot sauce) is one of the most famous products processed from chili and can be added to many kinds of foods. Application of foam mat drying for this product can extend its shelf life and increase product variety for consumers. The optimum condition for production of chili sauce powder is 6% egg white as foaming agent and drying temperature at 80°C. The kinetic modeling can be applied for tracking moisture changes of products. The best packaging that could protect moisture permeability was aluminum foil laminate that can be used to store the product for 13 months. This research can be benefit the industrial sauce production for better distribution of the products.