Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method
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Haoyu Wang
,
Wei Tian
Abstract
Dry malt extract (DME) is powder prepared by dehydrating the wort, which is mainly produced by spray drying on the market. In addition, the beer industry has problems with the nitrogen content of wort, which is not easily controlled, and with the undesired volatile dimethyl sulfide (DMS), which is caused unpleasant odors in beer. In this study, DME was prepared using spray-freeze drying (SFD) technology by comparing with freeze dried DME and spray dried DME. The results show that SFD can be used as a novel engineering technique to improve the physical properties of DME having a narrow particle size distribution as well as high solubility and flowability. The freezing process was found to migrate proteins to the droplet surface by elemental analysis, and the drying process partially modified the surface protein and SFD powder fragility characteristics to achieve the purpose of reducing nitrogen content in DME.
Funding source: National Key R&D Program of China
Award Identifier / Grant number: 2022YFD2100402
Funding source: Key-Area Research and Development Program of Guangdong Province
Award Identifier / Grant number: 2020B0202010004
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Author contributions: Wang, Haoyu: manuscript writing, manuscript revision and figures, data collection; Ma, Wenyan: study design, experimental equipments manufacture, data collection; Xu, Qing: manuscript revision, literature search, funding acquisition, supervisor; Tian, Wei: manuscript revision, English correction and revision, literature search; Dai, Xiaoyong: experimental equipments manufacture, data collection.
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Research funding: The authors express their sincere appreciation to National Key R&D Program of China (2022YFD2100402) and the Key-Area Research and Development Program of Guangdong Province (2020B0202010004) for supporting the study financially.
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Data availability: The data presented in this study are available on request from the corresponding author.
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Supplementary Material
This article contains supplementary material (https://doi.org/10.1515/ijfe-2023-0014).
© 2023 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- The gelation mechanism of mung bean starch as affected by edible alum
- The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes
- Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying
- In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey
- Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes
- Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method
Artikel in diesem Heft
- Frontmatter
- Articles
- The gelation mechanism of mung bean starch as affected by edible alum
- The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes
- Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying
- In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey
- Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes
- Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method
