包装与食品机械Issue(5)：6-10,5.DOI:10.3969/j.issn.1005-1295.2017.05.002
淮山全粉喷雾干燥工艺优化研究
Optimization of Spray Drying Technology in Processing Chinese Yam Flour
摘要
Abstract
In order to establish the spray drying technology of Chinese yam flour, The effects of inlet air temperature,feed flow and ratio of solid to water on the physicochemical properties of Chinese yam flour were analyzed by response surface methodology.Results showed that the qualities of the product were best under the optimal processing parameters of inlet temperature170℃,feed flow 15 mL/min and ratio of solid to water 1:1.5.Under this optimized process condition,the moisture content of yam flour is 3.89%,water absorption index is 0.78 g/g,solubility is 27.34%,bulk density is 0.87 g/mL.Thus it can be concluded that it is possible to produce yam flour efficiently with the technology of spray drying.关键词
淮山/喷雾干燥/全粉Key words
Chinese yam/spray drying/flour分类
轻工纺织引用本文复制引用
张丽茹,李清明,赵小梅,舒青青,苏小军,熊兴耀..淮山全粉喷雾干燥工艺优化研究[J].包装与食品机械,2017,(5):6-10,5.基金项目
湖南省重点研发计划项目(2016NK2113) （2016NK2113）
湖南省教育厅重点项目(16A100) （16A100）
