Tp ch Khoa hc v Pht trin 2011: Tp 9, s 6: 1014 - 1020 TRNG I HC NNG NGHIP H NI

TI U HA QU TRNH SY PHUN DCH C CHUA

Optimization the Spray Drying of Tomato Pulp
Nguyn Th Hng Minh, Nguyn Th Thy Ninh Vin dinh dng a ch email tc gi lin h: nguyenhongminh3215@yahoo.com.vn TM TT
Nghin cu nhm tm iu kin ti u sn xut bt c chua bng k hoch bc hai tm xoay v phng php ti u ha a mc tiu - s dng phng php hm mong i. 20 th nghim thc nghim c tin hnh xy dng hm mc tiu m t s nh hng ca t l b sung maltodextrin vo dch trc sy phun, nhit khng kh sy, tc bm nhp liu ti qu trnh sy phun. Bng phng php hm mong i gii bi ton ti u ha a mc tiu xc nh c ch ti u cho qu trnh sy phun dch c chua nh sau: t l maltodextrin/cht kh dch qu 52%, nhit khng kh sy 1330C, tc bm nhp liu 27 ml/pht. Khi hiu sut t 74,2% v hm lng lycopen ca sn phm l 43,334 mcg%. T kha: Ti u ha, sy phun, c chua.

ABSTRACT
The study aimed to find the optimal conditions for the production of tomato paste with 2-level rotatable design and multi-objective optimization using the desirability function approach. 20 laboratory experiments were conducted to build the objective function that describes the influence of maltodextrin on the rate of additional services before the sun spray, drying air temperature, pump speed input to the spray drying process. By means of expected function it was able to solve multiobjective optimization for determining the optimal mode for spray drying tomatoes translated as follows: the ratio of maltodextrin/juice dry matter 52%, drying air temperature 133 0C, the rate of input pump 27 ml/min. At this condition, the performance reached 74.2% and lycopene content of the product is 43.334 mcg%. Keywords: Optimization, spray-drying, tomatoes.

1. T V N
C chua l loi qu cha nhiu thnh phn dinh dng c li cho sc khe, trong c lycopen. Hm lng lycopen trong c chua t 3,1 - 7,74 mg/100g qu ti. Lycopen l mt cht chng oxy ha mnh, gip cho c th phng chng cc bnh mn tnh kh n g ly nh tim mch, ung th,... (A gar wal & cs., 2001). Vi ch n tng cng c chua v cc sn phm t c chua s gp phn b sung thm ngun lycopen cho c th, gip c th phng chng bnh tt. Do tp qun v thi quen s dng thc n ti ca ngi dn Vit Nam nn sn 1014

phm ch bin t c chua cha ph bin. Sn phm ch bin t c chua trn th trng hin nay ch yu l st c chua hay nc c chua p. Hin c chua dng bt vn cn rt t. Bt c chua l sn phm d bo qun, thun tin cho vic vn chuyn, gi c hng v ti ca qu c chua v c th s dng theo nhiu cch to cc loi thc phm khc nhau trong ch n nh nc gii kht hoc nu cc mn n (Quch nh & cs., 1996) . Sy phun l cng ngh tin tin to nn cc sn phm dng bt kh cht lng cao.

Ti u ha qu trnh sy phun dch c chua Qu trnh sy phun tin hnh nhanh, khng kp t nng sn phm qu nhit cho php v vy gi c mu sc, hng v t nhin v lng lycopen trong c chua (Alasheh &cs., 2003; Quch nh, 2001). Sy phun to bt c chua chu nh hng bi nhiu yu t (Al- ash eh & cs., 2003; B an at & cs., 2002; G ou la v A dam opou los, 2007). Mc ch ca nghin cu l xc nh iu kin ti u qu trnh sy phun to bt t c chua t hiu sut thu hi sn phm cao nht v sn phm c hm lng lycopen cao nht. (Nguyn Minh Tuyn, 2004). Cc bc tin h nh nh sau: Trc ht, tin hnh kho st s nh hng ca t l b sung maltodextrin, nhit khng kh sy, tc bm nhp liu ti qu trnh sy phun v khong bin thin ca chng. Qu c chua c chn nhit 880 C, thi gian 1,8 pht. Qu sau k hi chn c lm ngui bng nc lnh lun lu v ch qua ry c kch thc 1mm, xc nh nng cht kh ha tan trong dch qu. Phi ch dch qu vi maltodextrin theo t l khi lng maltodextrin/tng lng cht kh ha tan trong dch qu ln lt l 25/75, 30/70, 35/65, 40/60, 45/55 (tng ng 33%, 43%, 54%, 67% v 82%). Sy phun cc dch qu vi nhit khng kh vo: 1300 C; p sut vi phun: 1,2 bar; tc bm nhp liu: 30 ml/pht. kho st nh hng ca nhit khng kh sy, dch c chua em sy phun c phi trn vi maltodextrin theo t l khi lng maltodextrin/tng cht kh ha tan ca dch qu l 54%. Tin hnh sy phun vi tc bm nhp liu 30 ml/pht, p sut vi phun 1,2 bar v nhit sy thay i ln lt 110, 120, 130, 140, 150, 160 0 C . nh hng ca tc bm nhp liu ti qu trnh sy phun c xc nh bng cch ly dch c chua em sy phun c phi trn maltodextrin theo t l khi lng maltodextrin/tng cht kh ha tan ca dch qu l 54%. Tin hnh sy phun vi nhit kh n g kh vo 130 0 C, p sut vi phun 1,2 bar, tc bm nhp liu thay i 10, 20, 30, 40, 50 m l/ph t . Tip theo, xy dng ma trn thc nghim v tin hnh th nghim. kho st vng ti u, s dng k hoch bc hai tm xoay cho 3 yu t, mi yu t tin hnh 1015

2. N G U Y N L I U V PHNG PHP N G H I N C U
Nguyn liu C chua: s dng c chua ging Savior trng ti Vin nghin cu rau qu, chn loi chn thi k chn Maltodextrin: sn phm ca Nht, dng bt mn, trng, c DE < 15. Thit b sy phun S dng my sy phun BUCHI MINI SP R A Y D R Y E R B - 191 ca Thy in. Phng php phn tch Xc nh hm lng lycopen: theo phng php AOAC - 941.15 Xc nh hm lng cht kh ho tan: bng chit quang k Xc nh hiu sut thu hi: Hiu sut thu hi sn phm c tnh bng % lng cht kh trong sn phm so vi lng cht kh trong dch qu trc sy phun. Phng php ti u ha Ti u ha qu trnh nghin cu bng phng php quy hoch thc nghim

Nguyn Th Hng Minh, Nguyn Th Thy Ninh ti 5 mc S ln th nghim c xc nh nh sau: N= 23 + 2* 3+ 6 = 20. Sau , quy hoch thc nghim gm 20 th nghim. Tnh ton h s hi quy vi 2 hm mc tiu l hiu sut thu hi sn phm (Y1 ) v hm lng lycopen ca sn phm (Y2 ). Phng trnh hi quy c dng sau : Y 1 = a 0 + a 1 X 1 + a 2 X 2 + a 3 X 3 + a 11 X 1 2 + a 22 X 2 2 + a 33 X 3 2 + a 12 X 1 X 2 + a 13 X 1 X 3 + a 23 X 2 X 3 . Y 2 = b 0 + b 1 X 1 + b 2 X 2 + b 3 X 3 + b 11 X 1 2 + b 22 X 2 2 + b 33 X 3 2 + b 12 X 1 X 2 + b 13 X 1 X 3 + b 23 X 2 X 3 . Trong : a, b l cc h s hi quy. X l cc bin s hay cc yu t nh hng Cui cng, kim nh s c ngha ca h s hi quy v kim nh s tng thch ca m hnh. Ch ti u c xc nh bng phng php ti u ha a mc tiu phng php hm mong i. Tnh ton v x l kt qu bng phn mm m y t n h D esign - E xper t 8.0.

3. K T Q U N G H I N C U
3.1. Kho st cc yu t nh hng n qu trnh sy phun

3.1.1. nh hng ca t l b sung maltodextrin vo dch trc sy phun

T l b sung maltodextrin vo dch trc sy phun c nh hng r rt n hiu sut thu h i v hm lng lycopen trong sn phm (F =111,313; p<0,001; =0,05 v F =243,970; p<0,001; =0,05). Khi t l b sung maltodextrin thp, sn phm to thnh c hm lng lycopen cao (Bng 1). Tuy nhin, tnh dnh ca dch qu vn cha c ci thin nn sn phm bm nhiu ln thnh thit b lm qu trnh sy phun thc hin kh khn v hiu sut thu hi sn phm thp. Khi tng t l maltodextrin th qu trnh sy phun c thc hin d dng hn, nhng lng maltodextrin b sung thm nhiu s lm hm lng lycopen trong sn phm gim i. Nh vy, chn t l b sung maltodetrin vo dch qu thch hp l t l khi lng maltodextrin/nng cht kh ha tan ca dch qu t 43% - 67% (Bng 1). v h m

Bng 1. nh hng ca t l b sung maltodextrin n hiu sut thu hi lng lycopen

Khi lng maltodextrin/tng cht kh ha tan ca dch qu 33% 43% 54% 67% 82% Hiu sut thu hi (%) 65,80,5 70,30,6 74,21,0 74,50,4 75,80,6

Hm lng lycopen (mcg%) 4446994 42059476 40344334 35915985 32977126

Bng 2. nh hng ca nhit khng kh sy n hiu sut v cht lng ca bt c ch u a

Nhit sy (0C) 110 120 130 140 150 160 Hiu sut thu hi (%) 64,50,6 72,30,3 74,21,0 74,50,4 74,80,4 70,12,6 Hm lng lycopen (mcg%) 38.201315 38.426451 40.344334 37.224399 36.270358 35.505485

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Ti u ha qu trnh sy phun dch c chua Bng 3. nh hng ca tc bm nhp liu n hiu sut thu hi v cht lng ca bt c chua
Tc bm nhp liu (ml/pht) 10 20 30 40 50 Hiu sut thu hi 77,31,0 76,81,5 74,21,0 70,81,1 65,10,6 Hm lng lycopen (mcg%) 39.234244 39.435420 40.344334 40.321259 39.173107

3.1.2. nh hng ca nhit khng kh sy

Nhit khng kh sy thp qu hay cao qu u bt li cho qu trnh sy phun dch c chua. Kt qu bng 2 cho thy nhit khng kh sy nh hng r rt n hiu sut thu hi dch qu v hm lng lycopen ca sn phm (F=137,772; P<0,001; =0,05 v F =57,072; P <0,001; =0,05). Nhit khng kh sy thp, m sn phm vn cn cao, nn bm nhiu trn thnh thit b lm gim hiu sut thu hi ca sn phm sau sy. Nhit khng kh sy tng lm m sn phm gim, hiu sut thu hi v hm lng lycopen tng ln. Khi nhit sy tip tc tng, qu trnh sy to sn phm kh nhng hm lng lycopen gim i do tc ng ca nhit lm tn tht lycopen. Nhit sy tng n 1600 C, hiu sut thu hi bt u gim do nhit ny vt liu sy b chy, sn phm sau sy gim mi thm, mu ti chuyn sang mu thm, hm lng lycopen gim r rt. Nh vy, nhit khng kh sy khong nhit 120 - 150 0 C thch hp cho qu trnh sy phun bt c chua.

bm nhp liu tng ng ngha vi thi gian lu ca vt liu sy trong bung sy gim, lng hi nc thot ra t dch qu t hn lm m tng, phn ht m dnh li trong bung sy tng dn n hiu sut thu hi sn phm sau qu trnh sy phun gim. Kt qu bng 3 cho thy tc bm nhp liu nh hng rt ln n hiu sut thu hi v hm lng lycopen ca bt c ch u a (F =66,3; p<0,001; =0,05 v F =12,011; p=0,001; =0,05). Khi tc bm nhp liu thp, hiu sut thu hi tng i cao do sn phm sau sy c m thp. Tuy nhin, hm lng lycopen khng cao do tc bm nhp liu thp, thi gian lu ca dch qu trong bung sy ln, lycopen gim do tc ng ca nhit . Tc bm nhp liu tng ln, hiu sut thu hi sn phm gim i nhng hm lng lycopen tng do thi gian lu ca vt liu trong bung sy gim lm gim tc ng ca nhit n hm lng lycopen. Tc bm nhp liu tip tc tng, thi gian lu ca nguyn liu trong bung sy gim, sn phm sau sy c m tng ln, sn phm sau sy phun bm nhiu hn vo thnh thit b, hiu sut thu hi v hm lng lycopen gim. V vy tc bm nhp liu t 20 - 40ml/pht thch hp cho qu trnh sy phun dch c chua. 1017

3.1.3. nh hng ca tc bm nhp liu

Tc bm nhp liu c nh hng ln n lu lng dng nhp liu, nng sut thit b v c nhit khng kh u ra. Tc

Nguyn Th Hng Minh, Nguyn Th Thy Ninh 3.2. Ti u ha qu trnh sy phun to bt c chua Bng 4. Khong bin i ca cc yu t nh hng n qu trnh sy phun dch c chua
Cc yu t X1 - T l maltodextrin/cht kh ca dch qu (%) X2 - Nhit sy phun ( C) X3 - Tc bm nhp liu (ml/pht)
0

Mc tin hnh - 35 110 13,2 -1 43 120 20 0 55 135 30 +1 67 150 40 + 75 160 46,8

Quy hoch thc nghim gm 20 th nghim. Kt qu thc nghim c trnh by bng 5. Bng 5. Cc th nghim tin hnh v kt qu
TN 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 T l maltodextrin/cht kh dch qu 43 67 43 67 43 67 43 67 35 75 55 55 55 55 55 55 55 55 55 55 Nhit sy (0C) 120 120 150 150 120 120 150 150 135 135 110 160 135 135 135 135 135 135 135 135 Tc bm (ml/pht) 20,0 20,0 20,0 20,0 40,0 40,0 40,0 40,0 30,0 30,0 30,0 30,0 13,2 46,8 30,0 30,0 30,0 30,0 30,0 30,0 Hiu sut thu hi (%) 71,5 71,9 69,6 73,6 67,5 70,9 67,2 74,2 67,4 73,6 72,8 74,3 70,3 67,4 74,3 74,3 74,2 74,3 74,2 74,2 Hm lng lycopen (mcg%) 42.401 36.752 40.682 36.725 40.770 36.974 39.056 36.876 41.108 34.800 39.501 38.149 41.500 40.149 43.008 43.200 43.000 43.105 43.121 43.096

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Ti u ha qu trnh sy phun dch c chua Phn tch hi quy cho thy chun F ca hai m hnh ln lt bng 3179,07 (Y 1), 914,23 (Y 2) cho thy hai m hnh hon ton c ngha thng k vi tin cy 99,99% (P< 0,0001). Chun F cho s khng tng thch ca m hnh Y1 l 2,30 (P =0,1908), Y 2 l 4,98 (P=0,0514) cho thy hai m hnh hon ton tng thch vi thc nghim. Hn na, h s tng quan bi R2 ca 2 m hnh ln lt bng 0,9997 v 0,9988 cho thy m hnh m t n 99,97% v 99,88% s thay i hm mc tiu ph thuc vo cc bin nh hng. Hiu sut thu hi v hm lng lycopen ca bt c chua sau khi sy c biu din bng hai m hnh bc 2 nh sau: Y 1= 74,25 + 1,85X 1+ 0,39 X 2 - 0,86 X 3 + 0,90X 1X 2+ 0,75X 1X 3+0,40X 2X 3- 1,32X 21 0,24 X 22 - 1,90 X 32. Y 2= 43094,3 - 1911,77X 1 - 427,02X 2 377,55 X 3 + 413,50X 1X 2 + 453,75X 1X 3 8,25X 2X 3- 1854,48X 21 - 1546,54 X 22 839,61 X 32. Ln lt xt nh hng ca tng yu t (khi cc yu t khc gi mc trung bnh) n hiu sut thu hi (Hnh 1) v hm lng lycopen (Hnh 2), t l khi lng maltodextrin/tng cht kh ha tan ca dch qu v tc bm nhp liu c nh hng r rt n hiu sut thu hi. Hm lng lycopen b nh hng nhiu nht bi t l khi lng maltodextrin/tng cht kh ha tan ca dch qu, sau l nhit v tc bm nhp liu. Hiu sut thu hi nh hng nhiu nht bi t l b sung maltodextrin vo dch qu v tc bm nhp liu. Khi t l b sung maltodextrin cn thp, bt c chua c tnh ht m ln, bm nhiu ln thnh thit b, hiu sut thu hi thp. T l maltodextrin cng ln th qu trnh sy phun c thc hin cng d dng, hiu sut thu hi tng ln. Tc bm nhp liu nh hng ti thi gian lu ca dch qu trong bung sy. Tc bm nhp liu thp, thi gian lu ca dch qu trong bung sy tng ln, sn phm to ra c m thp v hiu sut thu hi cao. Tc bm nhp liu tng, thi gian lu ca dch qu trong bung sy gim, n mt mc no , lu lng dng nhp liu qu nhanh s lm qu trnh bc hi nc xy r a khng kp, sn phm cui cng c m cao v hiu sut thu hi gim r rt. Hm lng lycopen ca bt c chua sau sy phun cng chu nh hng r rt bi t l b sung maltodextrin vo dch qu. Maltodextrin ng vai tr l cht mang gip qu trnh sy phun thc hin d dng. Nhng khi t l b sung maltodextrin tng lm gim hm lng lycopen ca sn phm.

Hnh 1. nh hng ca cc yu t n hiu sut thu hi

(A: t l maltodextrin, B: nhit sy, C: tc bm)

Hnh 2. nh hng ca cc yu t n hm lng lycopen

(A: t l maltodextrin, B: nhit sy, C: tc bm)

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Nguyn Th Hng Minh, Nguyn Th Thy Ninh

Hnh 3. Mc p ng s mong i - sy phun dch c chua Ti u ha Qu trnh sy phun c tin hnh sao cho thu c bt c chua vi hiu sut v hm lng lycopen cao nht. Tin hnh gii bi ton ti u bng cch chp mc tiu theo thut ton hm mong i. Kt qu ti u ha thu c t l maltodextrin/cht kh dch qu 52%, nhit khng kh sy 133 0 C, tc bm nhp liu 27 ml/pht. Khi hiu sut t 73,8% v hm lng lycopen ca sn phm l 43.578 mcg%. Vi iu kin ti u ny th mc tiu v hiu sut thu hi t 85% mong mun, hm lng lycopen t 99% mong mun v mc tiu chung t 93% mong mun (Hnh 3). 3.3. Th nghim kim chng Tin hnh sy phun c chua vi cc thng s: t l maltodextrin/cht kh dch qu 52%, nhit khng kh sy 1330 C, tc bm nhp liu 27 ml/pht. Th nghim c tin hnh 3 ln cho kt qu hiu sut thu hi sn phm t 74,20,3% v h m lng lycopen ca bt c chua t 43.334 129 m cg%.

4. K T L U N
iu kin ti u sy phun to bt c chua l t l maltodextrin/cht kh dch qu 52%, nhit khng kh sy 1330 C, tc bm nhp liu 27 ml/pht. Khi hiu sut t 74,2% v hm lng lycopen ca sn phm l 43.334 m cg%.

T I L I U T H A M K H O
Quch nh, Nguyn Vn Tip, Nguyn Vn Thoa (1996). Sy rau qu, Cng ngh sau thu hoch v ch bin rau qu. Nh xut bn Khoa hc v K thut, tr. 202-217. Nguyn Minh Tuyn (2004). Quy hoch thc nghim. Nh xut bn khoa hc k thut, tr. 95-115 Agarwal A., H. Shen, S. Agarwal, A. Rao (2001). Lycopene content of tomato products: its stability, bioavailability and in vivo antioxidant properties. J Med Food, 4 (1), pp. 9-15. Al-asheh S., R. Jumah , F. Banat., S. Hammad (2003). The use of experimental factorial design for analysing the effect of spray dryer operating variables on the production of tomato powder. Food and Bioproducts processing, 81 (2), pp 81-88. Banat F., R. Jumah, S. Al-Asheh, S. Hammad (2002). Effect of operating parameters on the spray drying of tomato paste. Eng. Life Sci., 2, pp. 403-407. Goula A., K.Adamopoulos (2007). Spray drying of tomato pulp: Effect of feed concentration. Drying technology, 22 (10), pp 2309-2330.

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