INFLUENCE OF ALBUMIN ON GUAVA PULP POWDER OBTAINED BY FOAM-MAT DRYING

ABSTRACT Guava is a fruit that stands out for its aroma, intense flavor, vitamins, and minerals. Its availability as a powdered food enhances its commercial applications. This study aimed to evaluate mathematical models for adsorption isotherms and determine the properties and flowability of guava pulp powder obtained by foam-mat drying. The models of GAB, BET, Henderson and Oswin were fitted to determine the isotherms of powders with 4 and 8% albumin, at temperatures of 35°C and 45°C. The powders were evaluated by wall friction angle, flow index, apparent density, and particle microstructure analysis. The best fit to the isotherms was obtained by the GAB model. Wall friction angle ranged from 15.7 to 21.9° and from 13.6 to 20.4° for samples containing 4 and 8% albumin, respectively. Higher densities were observed in the powder containing 8% albumin. The powders were classified as easy flowing when the flow index was between 8.00 and 8.68. The presence of albumin in powders resulted in particles with less rough surfaces, less hygroscopicity, and improved flowability.

摘要：番石榴凭借其浓郁香气、醇厚风味以及丰富的维生素与矿物质而独具优势。将其加工为粉状食品后，可进一步拓展其商业应用场景。本研究旨在评估吸附等温线的数学模型，并测定泡沫垫干燥法制备的番石榴果肉粉的相关特性与流动性能。本研究分别在35℃与45℃的温度条件下，对添加4%和8%白蛋白的粉末样品，采用GAB、BET、Henderson及Oswin模型进行拟合以获取其吸附等温线。通过壁面摩擦角、流动指数、表观密度及颗粒微观结构分析对所得粉末进行表征。结果显示，GAB模型对吸附等温线的拟合效果最佳。添加4%白蛋白的样品壁面摩擦角范围为15.7°至21.9°，添加8%白蛋白的样品则为13.6°至20.4°。添加8%白蛋白的粉末表观密度更高。当流动指数处于8.00至8.68区间时，该类粉末被归类为易流动粉末。粉末中添加白蛋白可使颗粒表面更为光滑，降低其吸湿性，并改善流动性能。