Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Drying of Isoflavone and Oligosaccharides Retentates Separated by Membrane Filtration from Tofu Sunmul

막분리한 두부 순물의 isoflavone 과 올리고당 농축액의 건조

Kim, Hak-Hyun;Eom, Kwon-Yong;Kim, Joo-Sook;Kim, Woo-Jung
김학현;엄권용;김주숙;김우정

  • Published : 20050500
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Abstract

Several drying methods and conditions of UF(ultrafiltlation) and NF(nanofiltration) retentates from tofu sunmul, the tofu whey produced during pressing for tofu formation, were investigated. Spray drying method was used for UF retentate and oven, vacuum and freeze drying methods for NF retentate. The dried powders were analyzed for isoflavone and oligosaccharides contents and other physical properties. Addition of 20% dextrin to concentrated UF retentate and outlet temperature of $95^{\circ}C$ for spray drying were found as a proper conditions in terms of moisture contents and particle size. The oven drying caused a significant reduction in oligosacchrides and darkish brown color of the powder. Vacuum drying was rather recommended for NF retentate because of minimum changes in isoflavone and oligosaccharides contents, less color changes and drying cost, compared to other oven and freeze drying methods.

Keywords

References

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