Dispersibility and Flowability of Ginkgo Biloba Seed Powder by Spray Drying

摘要

In this paper, the dispersibility and flowability of improved Ginkgo biloba (GB) powder was investigated. The additives, i.e., maltodextrin, β-cyclodextrin and arabic gum, were selected. The spray drying conditions, i.e., inlet air temperature 190 ℃, air flow rate 120 m3/h, outlet air temperature 110 ℃ and feed concentration 10 %, were used for experiments. The effects of ratios of additives to solid contents in seeds, i.e., 1:10, 2:10, 3:10, 4:10, on the dispersibilty and flowability were studied. The dispersibility of improved powder at different water temperature, i.e., 20℃, 40℃, 60℃, 80℃ and 100℃, were measured, as well. The results showed that the β-cyclodextrin was the best to improve the dispersibility and flowability of GB product among the three addtitives. They increased with ratios of β-cyclodextrin to GB solid contents increase. The best ratio was 4/10. For the dispersibility of improved dried powder, it was also found that it increased with temperature increase first and then decreased. The best dispersibility of improved GB powder was in rang of 40-60℃.