黑莓粉的喷雾干燥工艺研究
首发时间:2017-01-12
摘要:本实验对喷雾干燥制备黑莓粉的工艺参数进行了研究。首先综合考虑黑莓粉的水分含量、得率、溶解时间、溶解度、色泽、粒径和喷雾干燥效果,确定了助干剂的种类与用量:选用麦芽糊精作为助干剂,其添加量为20%;在此基础上通过单因素和正交实验,对喷雾干燥过程中的关键因素:进风温度、入料流量、入料温度和入料浓度进行了考察,得出最优工艺参数为:进风温度165℃,入料流量800 mL/h,入料温度50℃,入料浓度18%,用此优化工艺制备黑莓粉的得率为72.51%,产品质量最佳。
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Study on the spray drying technique of blackberry powder
Abstract:In this research, the spray drying technique of blackberry powder was studied. Firstly, considering the moisture content, yield, dissolution time, solubility, color, size and spray drying effect of blackberry powder, the types and additions of carrier agents were determined, maltodextrin was chosen as the carrier agent, which was added to 20%. On this basis, single-factor experiments and orthogonal tests on the key factors of the process of spray drying were investigated, which included inlet temperature, feeding flux, feeding temperature and feeding concentration. The optimal parameters were as following: inlet temperature 165℃, feeding flux 800 mL/h, feeding temperature 50℃, feeding concentration 18%. Finally, the highest yield (72.51%) and the best quality were obtained under those conditions.
Keywords: blackberry powder spray drying carrier agents process optimization yield
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No.4716745117372114****
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