Selection of the temperature regime for freeze-drying spirulina
DOI: 10.17586/1606-4313-2020-19-1-84-88
UDC 664.86
Ermolaev Vladimir A.
Keywords: freeze-drying, spirulina.
UDC 664.86
Selection of the temperature regime for freeze-drying spirulina
For citation: Ermolaev V.A. Selection of the temperature regime for freeze-drying spirulina. Vestnik Mezhdunarodnoi akademii kholoda. 2020. No 1. p. 84-88
Abstract
Dry spirulina is used in various industries as a biologically valuable product. Generally, after collection, spiruline is dried for further pulverization or the production of dry tablets. The most promising method of drying spirulina is the sublimation dewatering method. This work is aimed at selection of effective modes of freeze drying of spirulina. Experiments were carried out on sublimation dehydration of spirulina at different drying temperature. In the course of the studies, the duration of freeze drying of spirulina was determined: 14 hours at an additional drying temperature of 30 °C; 13 h at additional drying temperature 35 °С; 12.5 hours at an additional drying temperature of 40 °C and 12 hours at an additional drying temperature of 45 °C. The effect of the pre-drying temperature on the vitamin composition of spirulina has been established. The largest change in the degree of vitamin preservation was observed with an increase in the drying temperature from 40 to 45 °C. Spirulina was analyzed for some trace elements before and after drying. It has been found that spiruline minerals are almost fully preserved: the degree of increase in the concentration of micro- and macroelements was consistent with the degree of moisture removal. The results of the organoleptic analysis showed that there was no appreciable effect of the drying temperature on the quality of the dry spirulina. Based on the studies carried out, the effective drying temperature was determined to be 45 °C. The results presented can be useful to food workers, technologists and researchers.
Abstract
Dry spirulina is used in various industries as a biologically valuable product. Generally, after collection, spiruline is dried for further pulverization or the production of dry tablets. The most promising method of drying spirulina is the sublimation dewatering method. This work is aimed at selection of effective modes of freeze drying of spirulina. Experiments were carried out on sublimation dehydration of spirulina at different drying temperature. In the course of the studies, the duration of freeze drying of spirulina was determined: 14 hours at an additional drying temperature of 30 °C; 13 h at additional drying temperature 35 °С; 12.5 hours at an additional drying temperature of 40 °C and 12 hours at an additional drying temperature of 45 °C. The effect of the pre-drying temperature on the vitamin composition of spirulina has been established. The largest change in the degree of vitamin preservation was observed with an increase in the drying temperature from 40 to 45 °C. Spirulina was analyzed for some trace elements before and after drying. It has been found that spiruline minerals are almost fully preserved: the degree of increase in the concentration of micro- and macroelements was consistent with the degree of moisture removal. The results of the organoleptic analysis showed that there was no appreciable effect of the drying temperature on the quality of the dry spirulina. Based on the studies carried out, the effective drying temperature was determined to be 45 °C. The results presented can be useful to food workers, technologists and researchers.
Keywords: freeze-drying, spirulina.
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