Use of Microwave Drying for Production of Protein-Oil Based Edible Films

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Akademik Gıda
Volume:21 Issue:3
Use of Microwave Drying for Production of Protein-Oil Based Edible Films

Use of Microwave Drying for Production of Protein-Oil Based Edible Films

Authors : Burcu Gökkaya Erdem

Pages : 274-283

Doi:10.24323/akademik-gida.1382932

View : 142 | Download : 150

Publication Date : 2023-10-30

Article Type : Research Paper

Abstract :Soy protein isolate (SPI)-sunflower seed oil (SO) based edible films were produced from freeze-dried composite powder and for the first time, microwave drying (MD) was applied. The required drying time was shortened from 1-3 days at room condition to 3-6 min with microwave heating. Improved thermal stability, better water barrier property, increased solubility and protected natural yellow color were detected in edible films dried at 800W microwave power in comparison to 300W; however, at the same time, weakened film transparency and decreased mechanical properties were found. The overall findings of this study revealed that microwave drying, a new edible film drying method, could be safely used to produce edible films within minutes without losing film properties. Therefore, it could be easily concluded that this new drying for edible films might have a greate potential for the industrial production of biodegradable films.
Keywords : Mikrodalga kurutma, Soya proteini izolatı, Ayçiçek yağı, Zaman verimli film üretimi, Film özellikleri

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