Technology and instrumentation stevia solutions of spray drying

The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due t...
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Autor*in:	M. G. Magomedov [verfasserIn] A. E. Chusova [verfasserIn] K. K. Polyansky [verfasserIn] O. V. Pronina [verfasserIn] O. N. Romanova [verfasserIn]

Format:	E-Artikel
Sprache:	Russisch

Erschienen:	2019

Schlagwörter:	sweeteners, stevia extract, spray drying

Übergeordnetes Werk:	In: Вестник Воронежского государственного университета инженерных технологий - Voronezh State University of Engineering Technologies, 2016, 81(2019), 3, Seite 81-85
Übergeordnetes Werk:	volume:81 ; year:2019 ; number:3 ; pages:81-85

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.20914/2310-1202-2019-3-81-85

Katalog-ID:	DOAJ043017223

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callnumber-first	T - Technology
author	M. G. Magomedov
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topic_title	TP368-456 Technology and instrumentation stevia solutions of spray drying sweeteners, stevia extract, spray drying
topic	misc TP368-456 misc sweeteners, stevia extract, spray drying misc Food processing and manufacture
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title	Technology and instrumentation stevia solutions of spray drying
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title_sort	technology and instrumentation stevia solutions of spray drying
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title_auth	Technology and instrumentation stevia solutions of spray drying
abstract	The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes.
abstractGer	The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes.
abstract_unstemmed	The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes.
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title_short	Technology and instrumentation stevia solutions of spray drying
url	https://doi.org/10.20914/2310-1202-2019-3-81-85 https://doaj.org/article/5f19cecf3cff40aeb6214d307d925c08 https://www.vestnik-vsuet.ru/vguit/article/view/2299 https://doaj.org/toc/2226-910X https://doaj.org/toc/2310-1202
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