血浆蛋白粉喷雾干燥工艺的研究  

Research on Technology for Spray Drying of Plasma Protein Flour

作　　者：胡奇伟[1] 王春维[1] 过世东[2] 宋华军[1] 

机构地区：[1]武汉工业学院饲料系,湖北武汉430023 [2]江南大学食品学院,江苏无锡214035

出　　处：《粮食与饲料工业》2005年第9期33-34,36,共3页Cereal & Feed Industry

摘　　要：考查了喷雾干燥进风温度(200、230、260℃)、出口温度(70、80、90℃)对血浆蛋白粉免疫球蛋白、氮溶解指数、粗蛋白质、得率、水分各项指标的影响。结果表明:当进风温度为230℃,出风温度为80℃时,免疫球蛋白(17.89%)质量分数达到最高,综合各项指标的分析,合适的喷雾干燥工艺参数为进风230℃,出风80℃。The influences of incoming air temperature （200, 230, 260℃） and exhaust air temperature（70, 80, 90℃ ） of spray drying on various indexes such as nitrogen dissolving index, crude protein, yield and moisture of plasma protein flour immunoglobulin were investigated. The results indicated that when temperature of incoming air at 230℃ and temperature of exhaust air at 80℃, the immunoglobulin content was the highest（17.89% ）. Through comprehensive analysis of various indexes, the suitable technological parameters for spray drying should be the incoming air temperature 230℃ and exhaust air temperature 80℃.

关 键 词：喷雾干燥 血浆蛋白粉 进风温度 出风温度 免疫球蛋白 

分 类 号：S816.4[农业科学—饲料科学]