Optimization and application of spray-drying process on oyster cooking soup byproduct

CHEN, Huibin; WANG, Meiying; LIN, Xiangzhi

doi:10.1590/1678-457X.05017

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Research Paper • Food Sci. Technol (Campinas) 38 (3) • Jul-Sep 2018 • https://doi.org/10.1590/1678-457X.05017 copy

Optimization and application of spray-drying process on oyster cooking soup byproduct

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.

Keywords:
oyster cooking soup byproduct; seasoning powder; spray drying; response surface methodology; parameters optimization

Run	Variable level			Variable conditions			Yield / %
Run	X₁	X₂	X₃	Total solid content %	Hot air temperature °C	Atomization pressure MPa	Yield / %
1	0	1	1	32	200	100	62.1 ± 1.0
2	-1	0	1	28	190	100	61.0 ± 1.7
3	0	0	0	32	190	90	61.5 ± 1.1
4	-1	-1	0	28	180	90	52.1 ± 1.4
5	-1	0	-1	28	190	80	53.0 ± 1.3
6	0	1	-1	32	200	80	43.4 ± 0.7
7	1	0	1	36	190	100	60.6 ± 1.9
8	-1	1	0	28	200	90	56.6 ± 0.9
9	0	-1	1	32	180	100	47.1 ± 1.2
10	0	0	0	32	190	90	63.0 ± 0.8
11	1	1	0	36	200	90	58.0 ± 1.5
12	1	0	-1	36	190	80	51.7 ± 1.9
13	0	0	0	32	190	90	63.1 ± 0.4
14	0	0	0	32	190	90	62.8 ± 0.9
15	0	0	0	32	190	90	61.0 ± 1.2
16	1	-1	0	36	180	90	51.3 ± 0.9
17	0	-1	-1	32	180	80	52.4 ± 0.6

Total solid content /%	Yield /%	Moisture Content /%	Hot air temperature /°C	Yield /%	Moisture Content /%
16	52.1 ± 0.3^e	5.1 ± 0.1^a	170	49.8 ± 1.07^d	4.8 ± 0.1^a
20	54.4 ± 0.8^d	4.6 ± 0.1^b	180	57.7 ± 1.3^b	4.5 ± 0.1^a
24	58.2 ± 0.4^c	4.2 ± 0.1^c	190	62.0 ± 1.5^a	4.2 ± 0.08^b
28	59.8 ± 0.4^b	4.2 ± 0.1^d	200	61.7 ± 0.9^a	4.1 ± 0.04^bc
32	60.8 ± 0.5^a	4.4 ± 0.1^c	210	53.2 ± 1.3^c	3.8 ± 0.1^c
36	59.8 ± 0.6^b	4.6 ± 0.1^b

Feeding temperature /°C	Yield /%	Moisture Content /%	Atomization pressure /MPa	Yield /%	Moisture Content /%
40	60.1 ± 1.6^bc	4.8 ± 0.1^a	60	43.8 ± 1.2^a	5.4 ± 0.1^a
50	62.6 ± 0.9^a	4.4 ± 0.07^b	70	53.3 ± 1.1^b	5.0 ± 0.2^b
60	62.8 ± 1.1^a	4.2 ± 0.1^c	80	56.7 ± 0.7^c	4.5 ± 0.2^c
70	61.3 ± 0.8^ab	3.9 ± 0.1^d	90	62.6 ± 0.7^d	4.1 ± 0.2^d
80	58.5 ± 1.3^c	3.4 ± 0.1^e	100	63.5 ± 0.4^e	3.7 ± 0.2^e

Source	Sum Squares	df	Mean Squares	F-value	P-value
Model	590.28	9	65.59	48.64	< 0.001
X₁	0.17	1	0.17	0.13	0.7336
X₂	37.08	1	37.08	27.50	0.0012
X₃	114.21	1	114.21	84.69	< 0.001
X₁X₂	1.20	1	1.20	0.89	0.3764
X₁X₃	0.19	1	0.19	0.14	0.7190
X₂X₃	144.36	1	144.36	107.06	< 0.001
X₁²	6.53	1	6.53	4.85	0.0636
X₂²	181.05	1	181.05	134.26	< 0.001
X₃²	83.69	1	83.69	62.06	0.001
Residual	9.44	7	1.35
Lack of Fit	5.79	3	1.93	2.11	0.2411
Pure Error	3.65	4	0.91
Corrected Total	599.72	16

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[1] *Corresponding author: vipin_chen@163.com