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    Effect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique
    (2024-01-01)
    Loan, L. T.K.
    ;
    Vinh, B. T.
    ;
    Tai, N. V.
    This investigation aimed to study the effect of gum arabic on the drying characteristics, degradation rate of anthocyanin, and quality of foam-mat product from purple rice bran. Four different levels of gum arabic (GA) were applied (5-20%), with the control sample (without using gum arabic) for the foaming process. Foaming properties, including foam expansion, foam stability, and foam density, were determined and showed that the fluctuation was found when different contents of gum arabic were used. In particular, the highest value of foam expansion (386.75±9.35%) and foam stability (94.44±0.09%) was found at a level of usage GA of 10%, while the lowest foam density (0.278±0.021%) was observed. Empirical models were applied to predict the change of moisture content during the drying process, showing that the Page model was the fittest and gave the best prediction (R<sup>2</sup> > 0.98) at various concentrations of gum arabic. Besides that, following first-order kinetic, the lowest rate of anthocyanin degradation occurred when the concentration of GA was used at the level of 10%. Pearson’s correlation showed the negative effect between anthocyanin degradation rate and drying rate of the constant of the Page model. Moreover, dried purple rice bran extract was added 10% of GA, which presented a high level of anthocyanin (20.34±0.82 mg/100 g), moisture content of 4.26±0.12%, water activity of 0.33±0.11, hygroscopicity of 19.82±0.11 g/100 g, and high acceptance by panelists
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    Effects of heat transfer surface temperature on liquid egg yolk fouling
    (2024-01-01)
    Sritham, Eakasit
    ;
    Nunak, Navaphattra
    ;
    Suthanupaphwut, Worapanya
    ;
    Somlitsopak, Badin
    ;
    Chaishome, Jedsada
    This study was aimed at investigating the effects of different surface temperatures (60-80°C) on the formation of egg yolk deposits on heat transfer surface. Experimental data from the fouling period were fitted with zero- and first-order reaction models and the reaction kinetics of fouling was obtained using the Arrhenius equation. Egg yolk fouling curves exhibited an asymptotic pattern showing only fouling and post-fouling periods. The fouling resistance at transition point increased with the increasing surface temperature. The zero-order reaction model was well describing the reaction rate of egg yolk fouling. The obtained activation energy of 85.47 kJ/mol was less than that for thermal denaturation of egg yolk proteins. The fouling process of egg yolk was mainly controlled by the deposition reaction.
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    Process of foam-mat drying of purple rice bran extract and evaluation of product properties
    (2023-01-01)
    Loan, L. T.K.
    ;
    Tai, N. V.
    The present study examined the process of foam-mat drying “Cám” purple rice bran extract, including optimization foaming conditions and effect of drying temperatures on the drying behaviours and powder's qualities. The egg album and xanthan gum at different levels were used as foaming agents, which further optimizied by the response surface methodology. The optmial foam was dried at four levels of temperature (50-80<sup>o</sup>C). Moisture content was further recorded every 30 minutes. Four common emperical models were applied for predicting the pattern of moisture content. Under the effect of heat treatment, the final qualities of Cám purple rice bran foam-mat dried powder were determined. The results showed that when egg albumin and xanthan gum were used, 12.04% and 0.337% could maximize foam expansion and stability. These conditions could facilitate the efficiency of the drying process. Moreover, among the four models, the Page model showed the best fit for predicting the change in moisture ratio. The effective diffusivity and activation energy were from 6.73 x 10<sup>-10</sup> to 1.66 x 10<sup>-9</sup> m<sup>2</sup>/s and 22.72 kJ/mol, respectively. The study also revaled that at temperature of 70<sup>o</sup>C, the product could maintain high antioxidant proper conditions for storage and high acceptance by consumer.