TP CH PHT TRIN KH&CN, TP 9,S 4-2006

NGHIN CU NG DNG K THUT SY PHUN TRONG SN XUT BT CHANH DY

Tn N Minh Nguyt, o Vn Hip Trng i hc Bch Khoa, HQG-HCM
(Bi nhn ngy 23 thng 12 nm 2005, hon chnh sa cha ngy 21 thng 02 nm 2006)

TM TT: Bt tri cy l sn phm to ra do qu trnh sy puree qu. Trong bi bo ny chng ti s dng phng php sy phun trn my MOBILE MINOR do cng ty Niro, an Mch ch to to ra dng sn phm bt chanh dy t nguyn liu l chanh dy ta hay cn gi l qu Mc Mc . Vi mc ch t hiu sut thu hi ti a, chng ti tin hnh kho st cc thng s nh hng n qu trnh sy l hm lng cht kh dch qu trc sy, nhit khng kh u vo, p lc kh nn v tc bm nhp liu. Kt qu, vi hm lng cht kh dch qu trc sy l 8%, nhit khng kh u vo l 165oC, p lc kh nn l 4,25 bar v tc bm nhp liu l 22,5 mL/ph th hiu sut thu hi sn phm ca qu trnh sy phun t 75 78% v m sn phm thp hn 5%. 1. T VN
Chanh dy l loi qu mi rt c a chung nc ta trong nhng nm gn y. T mt loi cy mc leo hoang di, ngy nay chanh dy c trng i tr Lt, vi sn lng ngy cng tng theo nhu cu ch bin. Tri chanh dy cha nhiu loi vitamin cng nhng nguyn t vi lng khc c ch cho tim mch. Mi v ca dch qu cng rt c bit. Hin nay, sn phm ch bin t chanh dy trn th trng ch yu l nc gii kht ng chai. Cc sn phm khc cng ang c nghin cu sn xut th nghim. Bt chanh dy c nghin cu sn xut th da trn mc ch ko di thi gian bo qun, tng tnh tin dng, to ra mt dng sn phm mi t qu chanh dy [5]. Phng php sy phun tuy cha ph bin, nhng l mt phng php tin tin, to nn nhng sn phm dng bt c cht lng cao, tc sy nhanh, thch hp to sn phm bt tri cy t dch qu, l nguyn liu rt nhy cm vi nhit , cn gim thiu thi gian sy [1]. Mc ch ca chng ti l nghin cu qu trnh sy phun to bt chanh dy vi hiu sut thu hi sn phm ca qu trnh sy phun t cao nht. m sn phm khng c vt qu 5%.

2. NGUYN LIU 2.1 Chanh dy: S dng loi chanh dy tm (Mc Mc), trng Lt, chn loi va chn ti, v mu tm thm, v lng hoc hi nhn. 2.2 Nc: Nc ct mt ln t my ct nc ti phng th nghim, dng pha ha cht, phn tch, kim nghim. Nc my t h thng ct nc thnh ph, dng x l, phi trn, pha long. 2.3 ng: ng tinh luyn RE do cng ty ng Bin Ho sn xut, c hm lng ng saccharose 99,8%; m 0,05% 2.4 Maltodextrin: Sn phm ca Nht, dng bt mn, mu trng, khng mi, tan hon ton trong nc, m l 6 7% v ch s DE l 17 20 2.5 Pectinase: Dng lng mu nu, tn thng mi l PECTINEX 120L, do hng NovoNordisk an Mch sn xut. 3. PHNG PHP NGHIN CU 3.1 Cc phng php phn tch Trang 69

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m: sy mu 105oC v cn cho ti khi t khi lng khng i, thc hin trn my sy m hng ngoi Scantex. tro: nung mu 600oC ti khi thu c tro trng v khi lng tro cn c khng thay i, thc hin trn l nung Lenton. ng kh: so mu, vi cht th l DNS (DiNitro Salisilate acid), trn my so mu quang ph Spectro 800 [6] Acid hu c: chun ho hc, s dng dung dch NaOH 0,1N v ch th mu l phenolphtalein [6] Vitamin C: chun ho hc, s dng dung dch KIO3 / KI 0,001N v ch th mu l h tinh bt [6] Hiu sut thu hi sn phm ca qu trnh sy phun: tnh bng % lng cht kh trong sn phm so vi lng cht kh trong dch nhp liu.
3.2 H thng sy phun
H thng sy phun MOBILE MINOR do hng Niro (an Mch) sn xut, dng bn cng nghip. Nng sut sy 1-7Kg nc bc hi/gi, tc quay ti a ca a phun sng l 31.000v/p, nhit ti a ca tc nhn sy u vo l 350oC. [3]

3.3. Quy trnh sn xut [4,5]

4. KT QU V BN LUN 4.1 Kho st thnh phn nguyn liu Bng 1. Thnh phn cu to qu chanh dy
Thnh phn V qu Ht Dch qu T l, % 49,19 4,81 46,00

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V qu chim t l cao trn tng khi lng qu, ngoi ra do cu to phn rut c nhng mng bao bc ht, nn trong thc t, t l thu dch qu thng nh hn kt qu cho bng 1. Hm lng ng v acid cho thy dch qu c v chua, cn phi b sung ng vo sn phm to nn v chua ngt hi ho.

Bng 2. Thnh phn ho hc qu chanh dy Thnh phn Nc (dch qu) Acid hu c acid citric (dch qu) ng tng (dch qu) Vitamin C (dch qu) Tro (dch qu) Tro (rut qu, c ht) T l, % 83,82 2,95 13,03 0,032 0,477 0,669

4.2. Kho st cc thng s k thut nh hng n qu trnh sy phun 4.2.1. Nhit khng kh sy
Dch qu sau khi qua giai on thu phn bng enzym pectinase v lc c hm lng cht kh l 16%, dng nc pha long thnh hn dch c hm lng cht kh l C = 8%. C nh lng maltodextrin l 15% so vi khi lng dch qu trc khi sy. Hm lng cht kh ca hn hp nguyn liu i vo thit b sy phun l 19%. Trong th nghim ny, chng ti ch kho st nhit dng kh vo, v nhit dng kh ra ph thuc nhiu yu t. Tin hnh th nghim vi cc nhit dng kh vo ln lt l Tv = 185; 175; 165; 155 v 145oC. Cc thng s cn li ca thit b sy l p sut kh nn P = 3,5 bar; tc bm nhu ng nhp liu n = 14 v/ph, tng ng vi lu lng dng nhp liu l 32,5 mL/ph. Kt qu th nghim c biu din trn cc hnh 1 v 2
Hiu sut thu hi sn phm,%
66 62 60 58 56 54 52 50 135 145 155 165 175 185
o

m sn phm,%
195

64

5,5 5 4,5 4 3,5 135

145

155

165

175

185
o

195

Nhit khng kh u vo, C

Nhit khng kh u vo, C

Hnh 1. th biu din nh hng ca nhit khng kh u vo n hiu sut thu hi sn phm ca qu trnh sy phun

Hnh 2. th biu din nh hng ca nhit khng kh u vo n m sn phm

Nhit qu thp hay qu cao u bt li cho qu trnh sy dch chanh dy. Nhit khng kh sy thp th m cc ht vt liu sy vn cn kh cao, nn bm nhiu ln thnh bung sy lm gim hiu sut thu hi sn phm sau sy. Nhit khng kh sy cao mc d t m kh tt nhng s c mt t vt liu sy b chy, bm ln thnh, sn phm sau sy gim mi thm, v mu vng ti b chuyn sang vng sm. Qua th nghim ny chng ti chn nhit khng kh u vo l Tv = 165oC, ng vi hiu sut thu hi sn phm ca qu trnh sy phun l 63,5% v m sn phm l 4,48%.

4.2.2. Tc bm nhp liu

Tc bm nhp liu c nh hng ln n lu lng dng nhp liu, nng sut thit b v c nhit khng kh u ra, Tr . H thng bm nhp liu l bm nhu ng, tc bm c thay i ln lt v = 8, 10, 12, 14 v 16 v/ph, tng ng vi lu lng dng nhp liu l 7,5;

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22,5; 27,5; 32,5 v 37,5 mL/pht. Cc thng s th nghim gi khng i l P = 3,5 bar; Tv = 165oC; C = 8%. Kt qu th nghim c biu din trn cc hnh 3 v 4. Tc bm nhp liu tng, ng ngha vi thi gian lu ca vt liu sy trong bung sy gim, do , hiu qu sy s khng cao. m s tng, phn ht m dnh li trong bung sy cng tng dn n hiu sut thu hi sn phm sau qu trnh sy phun gim. Mc d tc bm l 8v/ph, kt qu thu c c cao hn mt t, nhng do iu kin ny, thit b lm vic km n nh, thi gian sy di, nn cui cng chng ti chn tc bm nhp liu l 10v/ph, tng ng vi lu lng dng nhp liu l 22,5 mL/ph. Hiu sut thu hi sn phm ca qu trnh sy phun t 73,8% v m sn phm l 2,96%.
Hiu sut thu hi sn phm,%
80 70 65 60 55 50 45 6 8 10 12 14 16 18
5,5

m sn phm,%

75

5 4,5 4 3,5 3 2,5 6 8 10 12 14 16 18

T c b m nh p liu, v/ph

T c b m nh p liu, v/ph

4.2.3. p sut kh nn Kh nn c nhim v lm quay u phun sng, to cc ht sy. p sut kh nn cng tng th tc quay ca u phun cng tng. Chng ti tng dn p sut kh nn P = 3,00; 3,25; 3,50; 3,75; 4,00 v 4,25 bar, tng ng vi tc quay ca u phun l 17.500; 18.500; 20.000; 21.500; 23.000 v 24.000 v/ph. Cc thng s khc c nh C = 8%; n = 10 v/ph; Tv = 165oC. Kt qu th nghim cho thy p sut kh nn nh hng ln n hiu sut thu hi sn phm ca qu trnh sy phun (hnh 5), nhng li t nh hng n m sn phm (hnh 6). Kt qu ny hp l v khi p sut kh nn tng th u phun s quay nhanh hn, cc ht sng s c kch thc nh hn, din tch tip xc vi khng kh nng tng, ng thi ht nh v kh s t b dnh li trn thnh bung sy, hiu sut thu hi cao hn v m thp hn. Chng ti cng th tng p sut kh nn ln 4,5 bar, nhng iu kin ny h thng lm vic khng n nh.p sut kh nn c chn l 4,25 bar, ng vi tc quay u phun l 24.000v/ph, hiu sut thu hi sn phm ca qu trnh sy phun t 75,6% v m sn phm l 2,79%.
Hiu sut thu hi sn phm,%
80 75 70 65 60 55 50 45 40 2,75 3,00 3,25 3,50 3,75 4,00 4,25 4,50
3,25

Hnh 3. th biu din nh hng ca tc bm nhp liu n hiu sut thu hi sn phm ca qu trnh sy phun

Hnh 4. th biu din nh hng ca tc bm nhp liu n m sn phm

m s n phm,%

3,00

2,75

2,50 2,75

3,00

3,25

3,50

3,75

4,00

4,25

4,50

p su t kh nn, bar

p su t kh nn, bar

Hnh 5. th biu din nh hng ca p sut kh nn n hiu sut thu hi sn phm ca qu trnh sy phun

Hnh 6. th biu din nh hng ca p sut kh nn n m sn phm

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4.3 Kho st qu trnh phi trn Bt chanh dy sau khi sy vn cn v chua gt, do hon thin sn phm, chng ti tin hnh phi trn vi ng saccharose xay nhuyn. V y l mt tiu chun cm quan nn chng ti chn phng php th th hiu v mc a thch i vi loi nc ung pha t sn phm bt chanh dy. Chng ti tin hnh 2 t th nghim: 4.3.1 Th nghim 1
Thay i t l phi trn ng xay/bt chanh dy sau sy l 1/2; 1/1; 3/2 v 2/1, pha thnh nc ung vi 20% bt thnh phm, v tin hnh nh gi cm quan so hng th hiu trn 15 ngi th. Cc mu th c cho im theo th t trong bng so hng. Mu c a thch nht th s c 1 im, mu tip theo s c 2 im, tng t nh th, im ca cc mu tip sau l 3 v 4 im. Kt qu t th nghim c biu din trn bng 3

Bng 3. Kt qu t th nghim 1
Mu ng /bt Tng im A 1/2 56 B 1/1 37 C 3/2 27 D 2/1 30

X l kt qu bng phng php s dng chun s Friedmann. Kt qu cho thy cc mu c mc a thch khc nhau c ngha mc = 5%. Tng im cng cao, mu cng t c a thch (mu A v B). Hai mu C v D c a thch hn, s c a vo th nghim 2, th vi 2 mu BC v CD c gi tr trung bnh gia cc mu B,C v D.

4.3.2. Th nghim 2
Bng phng php x l mu ging nh th nghim 1, kt qu th nghim cho thy mu CD, vi t l ng/bt l 7/4 (1,75) c a thch nht. Hai mu C v D vn t mc a thch tng ng nhau.

Bng 4. Kt qu t th nghim 2
Mu ng/bt Tng im BC 5/4 57 C 3/2 34 CD 7/4 26 D 2/1 33

4.4. Cht lng sn phm bt chanh dy Bng 5. Cc ch tiu ho l ca sn phm

Ch tiu m, % Hm lng ng, % Hm lng vitamin C, mg% Gi tr 2,82 68,36 13,03

Sn phm c dng bt mn, mu vng ti, c mi thm v v chua c trng. V cha c sn phm tng t ngoi th trng, nn chng ti tin hnh phng php cho im th hiu gia mu th nghim ( pha nc) v mu nc chanh dy hiu Farmyco, do cng ty Phc Ho, Q2, TPHCM sn xut. S lng ngi th l 40. im c cho t 1 n 9 im, t mc rt khng thch n mc rt thch i vi sn phm c th. X l kt qu bng phng php tra bng tiu chun Student theo bc t do (n 1) = 39 v mc ngha = 5%.

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Kt qu c biu din trn hnh 7. Nhn chung, bt chanh dy c nhiu ngi nh gi tt, c bit l cc yu t mi v v.
i mtru n gb n hth h i u
8 7,5 7 6,5 6

M c a thch chung

Mu s c

Mi v

M u n c chanh dy pha t b t M u n c chanh dy Pharmyco

Hnh 7. gin so snh im trung bnh th hiu gia 2 mu nc chanh dy

5. KT LUN
Tm li, sn phm bt chanh dy c sn xut theo phng php sy phun trn my sy Mobile Minor t loi chanh dy ta, chn hon ton. Dch qu c tch bng cch vi enzym pectinase 0,25% pH bng 4 - 4,5. t c hiu sut thu hi cao nht th hm lng cht kh dch qu trc sy phi l 8%, nhit kh u vo l 165oC, p sut kh nn lm quay a phun l 4,25 bar, tc bm nhp liu l 10v/ph. Bt sau sy s c phi trn vi ng saccharose xay mn vi t l ng/bt l 7/4. Vn cn tn ti l ho tan ca sn phm bt chanh dy trong nc lnh cha tt lm. Nguyn nhn l v dch qu cha nhiu pectin v ht bt do u phun sng s dng trong nghin cu to thnh kh mn. khc phc vn ny chng ti ngh rng cn phi thay i kiu u phun khc hoc kho st thm qu trnh to ht sau khi sy.

APPLICATION OF SPRAY DRYING IN PASSION FRUIT POWDER PRODUCTION

Ton Nu Minh Nguyet, Dao Van Hiep University of Technology, VNU-HCM ABSTRACT: In this research, a new product of purple passion fruit (Mac Mac), Passion fruit powder was studied. The experiments were carried out on the semi-industrial spray dryer MOBILE MINOR, from NIRO company, Denmark. In order to maximize the product recovery yield of spray drying of passion fruit powder, dry mass of passion fruit juice before drying, initial air temperature, air pressure for atomization and pump rate were studied. The results showed that, the efficiency was 75-78% when the studied parametters were 8%, 165oC, 4.25 bar and 10 rpm, respectively. TI LIU THAM KHO
[1]. Arun S., Iva Filkova, Handbook of Industrial Drying, Volume 1, Part II: Industrial Spray Drying Systems, p. 263 305, Denmark , 2002. [2]. Jan Pisecky, Handbook of Industrial Drying, Volume 1, Part III: Evaporation and Spray Drying in the Dairy Industry, p. 715 743, Denmark, 2002.

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[3]. Niro A/S, Instruction manual for Spray Drying Plant MOBILE MINORTM 2000, Model E, Denmark , 2002. [4]. Laszlo P. Somogyi et al., Processing Fruit science & technology, vol 1&2, Technomic Publishing Co, Inc, 1996. [5]. Steven Nagy, ChinshiChen, Philip E. Shaw, Fruit juice processing technology Agscience Inc., USA, 1992. [6]. Herich K., Official methods of analysis of the Association of Official Analytical Chemists, AOAC Inc., 1298p, Virginia , 1992.

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