用吹气法研究脱脂乳粉的结块特性  

Study on Caking Characteristics of Skim Milk Powder by Blowing Test

作　　者：詹世平[1] 刘华伟[1] 张欣华[1] 陈理[1] 孙永正[1] 刘彦波[1] 

机构地区：[1]大连大学环境与化学工程学院,辽宁大连116622

出　　处：《中国粉体技术》2007年第3期14-17,共4页China Powder Science and Technology

基　　金：国家自然科学基金资助项目;编号:20376008

摘　　要：为了研究脱脂乳粉的结块特性,建立了一套测试粉体结块特性的吹气动力学实验装置,对脱脂乳粉和混合添加剂的脱脂乳粉的结块特性进行了实验研究,应用非晶态粉体玻璃化转变理论分析实验数据,确定脱脂乳粉结块的影响因素和结块特征。正交实验及方差分析结果表明,相对湿度和温度是影响脱脂乳粉的两个主要因素;得到了相对湿度、温度、时间,以及添加剂种类及用量对脱脂乳粉结块指数的影响规律。In order to study the caking charateristics of the skim milk powder, a blowing-test apparatus was set up and the caking characteristics of skim milk powder with and without additives were investigated experimentally with the apparatus. The experimental results were analyzed according to the glass transition theory of amorphous powder. The effective factors and the caking characteristics were determined. The results of the orthogonal tests show that relative humidity and temperature are two most effective factors. The relationships of the caking indexes of skim milk powder with relative humidity,temperature,and time,as well as types and contents of additives are obtained.

关 键 词：吹气法 脱脂乳粉 结块 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]