Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses
الموضوعات :M. Varaee 1 , M. Honarvar 2 , M. H. Eikani 3 , M. R. Omidkhah 4 , N. Mooraki 5
1 - Ph. D. Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Professor of the Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.
4 - Professor of the Department of Chemical Engineering, Tarbiat Modares University, Tehran, Iran.
5 - Associate Professor of the Department of Fisheries Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.
الکلمات المفتاحية: Amino Acids, Freeze Drier, Shelf Life, Sugar Beet Molasses, Sugar Cane Molasses,
ملخص المقالة :
Molasses is a significant by-product of sugar beet or sugar cane refining industry. In this work, the effects of storage temperature and packaging on the contents of free amino acids (AAs) in sugar beet and sugar cane molasses after freeze drying were inquired. The effect of different variables such as, temperature (4 and 25˚C) and light (Metallized polypropylene container and Normal polypropylene container) were evaluated to determine the optimum condition for storage of AAs molasses. The results showed that metallized polypropylene container was the suitable light container to maintain AAs from sugar beet and sugar cane molasses since AAs might be denatured by the light. Furthermore, low temperature had better influences on AAs during storage since high temperature might destroy AAs therefore AAs might be stabilized for a long time at low temperature. The finding in this study might be employed for other industries such as medical and pharmaceutics industries to store the valuable AAs.
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