Protein-Yağ Bazlı Yenilebilir Filmlerin Üretiminde Mikrodalga Kurutmanın Kullanılması

Abstract

Soy protein isolate (SPI)-sunflower seed oil (SO) based edible films were produced from freeze-dried composite powder and for the first time, microwave drying (MD) was applied. The required drying time was shortened from 1-3 days at room condition to 3-6 min with microwave heating. Improved thermal stability, better water barrier property, increased solubility and protected natural yellow color were detected in edible films dried at 800W microwave power in comparison to 300W; however, at the same time, weakened film transparency and decreased mechanical properties were found. The overall findings of this study revealed that microwave drying, a new edible film drying method, could be safely used to produce edible films within minutes without losing film properties. Therefore, it could be easily concluded that this new drying for edible films might have a greate potential for the industrial production of biodegradable films.