摘要
文章对配方奶粉在实际生产灌装下落过程中维生素A及维生素C的干混均匀性进行研究,其含量呈先下降再平缓后下降的趋势,在此基础上进一步研究下落高度、下落角度及半成品粒径对奶粉中维生素A及维生素C干混均匀性的影响。结果显示,随着下落高度、下落角度及半成品粒径的增加,维生素A及维生素C的相对标准偏差(RSD)也随之增加,说明维生素A及维生素C干混均匀性随之变差,其原因可能是粉颗粒大小不同,在下落过程中受到空气阻力作用不一致造成下落速度不同。因此在实际干混生产中对于灌装下落高度、下落角度选择及半成品粒径的控制非常重要,为乳粉生产企业提供理论参考。
Taking the formula milk powder as the research object,it was found that the dry mixing uniformity of vitamin A and vitamin C in the actual production process of filling and dropping became worse,and the content of vitamin A and vitamin C decreased first,then decreased slowly,and then decreased.On this basis,we further explored the impact of the drop height,drop angle,and particle size of semi-finished products on the dry mixing uniformity of vitamin A and vitamin C in milk powder.The results showed that with the increase of the drop height,drop angle,and particle size of semi-finished products,the relative standard deviation(RSD)of vitamin A and vitamin C also increased,indicating that the dry mixing uniformity of vitamin A and vitamin C became worse.The reason may be that the size of powder particles is different,and the falling speed is different due to the inconsistent air resistance during the falling process.Therefore,in the actual dry mixing production,it is very important to select the dropping height and angle of filling and control the particle size of semi-finished products.The research results provide a theoretical reference for milk powder manufacturers.
作者
程健博
王石
陈宝库
杨楠
贾新栋
孙立瑞
张筠
CHENG Jianbo;WANG Shi;CHEN Baoku;YANG Nan;JIA Xindong;SUN Lirui;ZHANG Yun(Heilongjiang Feihe Dairy Co.Ltd.,Qiqihar 161005,China;Key Laboratory of Food Science and Engineering,Harbin Commercial University,Harbin 150076,China;School of Food Engineering,East University of Heilongjiang,Harbin 150066,China)
出处
《中国乳品工业》
北大核心
2025年第3期76-80,共5页
China Dairy Industry
基金
中央支持地方高校人才培养支持计划(高水平人才)项目(304017)。
作者简介
程健博(1991-),男,工程师,硕士,研究方向为食品机械与乳制品深加工。E-mail:foodcheng@163.com;通信作者:张筠,女,教授,博士,研究方向为食品功能性。E-mail:243438862@qq.com。
