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dc.contributor.authorVarner, Audrey Sandra
dc.date.accessioned2014-11-13T05:30:12Z
dc.date.available2014-11-13T05:30:12Z
dc.date.issued2014-05
dc.identifier.othervarner_audrey_s_201405_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/varner_audrey_s_201405_ms
dc.identifier.urihttp://hdl.handle.net/10724/30686
dc.description.abstractCrushed beetroot was dried into powders with different dehydration methods. Powders were evaluated for betalain content and physical properties such as flowability, bulk density, hygroscopicity, and particle size. Modeling of drying with a vacuum belt drier was done to understand the dehydration mechanism. Powder making conditions such as maltodextrin level and drying temperature were optimized with a vacuum belt drier. Powders dehydrated with a vacuum belt dryer at 95°C were found to have the highest drying rate without betalain degradation or unfavorable physical properties. Vacuum belt dried powder was then compared against conventional spray-dried beet powder and golden standard freeze-dried powder, as well as tray-dried and drum-dried powders. Vacuum belt dried powder was found to have comparable betalain content to the freeze dried powder without any unfavorable physical properties. Use of a vacuum belt dryer is effective in creating a quality beet powder for use as a value-added food ingredient.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectVacuum belt drying
dc.subjectbeets
dc.subjectbetalains
dc.subjectfood powder
dc.titleModeling and optimization of the dehydration of beets for use as a value-added food ingredient
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorWilliam L. Kerr
dc.description.committeeWilliam L. Kerr
dc.description.committeeRonald B. Pegg
dc.description.committeeFanbin Kong


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