摘要
为了改善香蕉粉的喷雾干燥效果,优化喷雾干燥工艺,该文研究了进风温度、助干剂添加量、热空气流量、压缩空气流量的变化对香蕉汁喷雾干燥效果的影响,并采用Box-Behnken响应曲面法优化喷雾干燥条件,分析进风温度、热空气流量、压缩空气流量的变化对出风温度和产品得率的影响规律。结果显示:当进风温度为170.0℃、热空气流量为36.08m3/h、压缩空气流量为489.70L/h时,出风温度为76～80℃,产品得率最高,达44.28%,所制备的香蕉粉含水率低于5%,符合固体饮料标准。由此说明,通过响应曲面优化得到的喷雾干燥工艺能有效应用于加工香蕉粉。
In order to establish the processing technology of banana powder,effects of three spray drying technological parameters,namely inlet air temperature,drying air flow rate and compressed air flow rate,as well as drying aid content, on spray drying of banana powder were analyzed by Box-Behnken response surface methodology.Results showed that the productivity was highest and reached 44.28%under the optimal processing parameters of the inlet air temperature 170.0℃,drying air flow rate 36.08m 3 /h and compressed air flow rate 489.70 L/h,with 60%maltodextrin and 1%gum arabic were used as drying aid,and the qualities of the product were good.Thus it can be concluded that it is possible to produce banana powder efficiently with the technology of spray drying.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2010年第8期331-337,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家星火计划项目(2007EA780005)
广东省教育部产学研合作项目(2007B090100009)
粤港关键领域重点突破项目(2007498612
2008A024200003
2008A024200004)
关键词
水果
干燥
工艺
玻璃化转变温度
响应曲面
fruits
drying
technology
glass transition temperature
response surface
作者简介
陈启聪（1984-），男，研究方向为食品科学。广州华南理工大学轻工与食品学院，510640
通信作者：黄惠华（1962-），男，教授，博士生导师，研究方向为食品科学，农产品加工新技术。广州华南理工大学轻工与食品学院，510640。Email：fehhuang@scut．edu．cn
