Optimum drying conditions for production of high dietary fiber powder from lime residues = การศึกษาสภาวะอบแห้งที่เหมาะสมในการผลิตใยอาหารผงเข้มข้นจากเปลือกมะนาว


ธนิน สุขผุย


วิทยานิพนธ์. (2005) 66 หน้า



The effects of hot air drying conditions on the quality of high dietary fiber powder from lime (Citrus aurantifolia Swing) residues were determined. The results showed that drying temperature in the range of 40-60 ํC had no effect on the composition and hydration properties of the dietary fiber. Fiber powder possessed high total dietary fiber (TDF) and soluble dietary fiber, which were 77.10+-0.44 and 42.15+-1.94%, respectively. No statistically significant differences were also found for the water-holding and swelling capacities of the samples with varying particle size ranges, i.e., 300-450, 250-300 and 150-250 ?m. The effect of drying on the lime pectin was also investigated; drying temperature did not affect the yield of extracted pectin. Pectin yields obtained were higher than 85% (d.b.) with the moisture content of approximately 9% (d.b.). The solubility of pectin was examined at pH 3-7; the solubility increased as the pH increased. The pectin from dietary fiber powder produced at 60 ํC exhibited slightly higher solubility than that obtained when drying at 40 ํC and 50 ํC. The present study suggested that lime residues from Citrus aurantifolia Swing is a potential source of TDF and SDF. Drying at 60 ํC was recommended as a suitable condition for producing good quality dietary fiber powder