淮山全粉喷雾干燥工艺优化研究

摘要

为了改善淮山全粉的喷雾干燥效果,优化喷雾干燥工艺,采用响应面法优化喷雾干燥条件,分析了不同进风温度、进料流量和固液比对产品品质的影响规律.结果表明:当进风温度为170℃,进料流量为15mL/min,固液比为1:1.5,在此优化条件下得到的淮山粉水分含量为3.89%、吸水性为0.78g/g、溶解度为27.34%、堆积密度为0.87g/mL,产品综合评价得分最高,通过响应面优化得到的喷雾干燥工艺能有效应用于淮山全粉加工.%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.