Optimization and application of spray-drying process on oyster cooking soup byproduct
Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-fact...
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| Autor*in: |
Huibin CHEN [verfasserIn] Meiying WANG [verfasserIn] Xiangzhi LIN [verfasserIn] |
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In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 |
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| DOI / URN: |
10.1590/1678-457x.05017 |
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DOAJ048428817 |
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| 520 | |a Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. | ||
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| 700 | 0 | |a Xiangzhi LIN |e verfasserin |4 aut | |
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10.1590/1678-457x.05017 doi (DE-627)DOAJ048428817 (DE-599)DOAJ289e70364a514e85b3fd854300be9487 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Huibin CHEN verfasserin aut Optimization and application of spray-drying process on oyster cooking soup byproduct Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. oyster cooking soup byproduct seasoning powder spray drying response surface methodology parameters optimization Nutrition. Foods and food supply Technology (General) Meiying WANG verfasserin aut Xiangzhi LIN verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/1678-457x.05017 kostenfrei https://doaj.org/article/289e70364a514e85b3fd854300be9487 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005019102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR |
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10.1590/1678-457x.05017 doi (DE-627)DOAJ048428817 (DE-599)DOAJ289e70364a514e85b3fd854300be9487 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Huibin CHEN verfasserin aut Optimization and application of spray-drying process on oyster cooking soup byproduct Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. oyster cooking soup byproduct seasoning powder spray drying response surface methodology parameters optimization Nutrition. Foods and food supply Technology (General) Meiying WANG verfasserin aut Xiangzhi LIN verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/1678-457x.05017 kostenfrei https://doaj.org/article/289e70364a514e85b3fd854300be9487 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005019102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR |
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10.1590/1678-457x.05017 doi (DE-627)DOAJ048428817 (DE-599)DOAJ289e70364a514e85b3fd854300be9487 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Huibin CHEN verfasserin aut Optimization and application of spray-drying process on oyster cooking soup byproduct Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. oyster cooking soup byproduct seasoning powder spray drying response surface methodology parameters optimization Nutrition. Foods and food supply Technology (General) Meiying WANG verfasserin aut Xiangzhi LIN verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/1678-457x.05017 kostenfrei https://doaj.org/article/289e70364a514e85b3fd854300be9487 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005019102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR |
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10.1590/1678-457x.05017 doi (DE-627)DOAJ048428817 (DE-599)DOAJ289e70364a514e85b3fd854300be9487 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Huibin CHEN verfasserin aut Optimization and application of spray-drying process on oyster cooking soup byproduct Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. oyster cooking soup byproduct seasoning powder spray drying response surface methodology parameters optimization Nutrition. Foods and food supply Technology (General) Meiying WANG verfasserin aut Xiangzhi LIN verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/1678-457x.05017 kostenfrei https://doaj.org/article/289e70364a514e85b3fd854300be9487 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005019102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR |
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10.1590/1678-457x.05017 doi (DE-627)DOAJ048428817 (DE-599)DOAJ289e70364a514e85b3fd854300be9487 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Huibin CHEN verfasserin aut Optimization and application of spray-drying process on oyster cooking soup byproduct Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. oyster cooking soup byproduct seasoning powder spray drying response surface methodology parameters optimization Nutrition. Foods and food supply Technology (General) Meiying WANG verfasserin aut Xiangzhi LIN verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/1678-457x.05017 kostenfrei https://doaj.org/article/289e70364a514e85b3fd854300be9487 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005019102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR |
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Optimization and application of spray-drying process on oyster cooking soup byproduct |
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Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. |
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Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. |
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Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts. |
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Optimization and application of spray-drying process on oyster cooking soup byproduct |
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https://doi.org/10.1590/1678-457x.05017 https://doaj.org/article/289e70364a514e85b3fd854300be9487 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005019102&lng=en&tlng=en https://doaj.org/toc/1678-457X |
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Meiying WANG Xiangzhi LIN |
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TX - Home Economics |
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10.1590/1678-457x.05017 |
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2024-07-03T17:44:16.292Z |
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