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（Guava）凭借其独特香气、浓郁风味与丰富的维生素、矿物质而独具优势。其以粉状食品形式供应，有效拓展了商业应用场景。本研究旨在评估吸附等温线的数学模型，并测定经泡沫垫干燥法（foam-mat drying）制备的番石榴果浆粉的特性与流动性能。本研究在35℃与45℃温度条件下，采用GAB模型（GAB）、BET模型（BET）、Henderson模型与Oswin模型，对添加4%和8%白蛋白的果浆粉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该果浆粉进行性能表征。结果显示，GAB模型对吸附等温线的拟合效果最优。添加4%白蛋白的样品壁面摩擦角范围为15.7°~21.9°，添加8%白蛋白的样品则为13.6°~20.4°。添加8%白蛋白的果浆粉表观密度更高。当流动指数处于8.00~8.68区间时，该果浆粉被归类为易流动粉体。白蛋白的添加使果浆粉颗粒表面更平滑，吸湿性降低，且流动性能得到改善。