香蕉粉喷雾干燥工艺优化  

Optimization of spray drying technology in processing banana powder

作　　者：陈启聪[1] 黄惠华[1] 王娟[1] 胡凯[1] 曾霖霖[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《农业工程学报》2010年第8期331-337,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家星火计划项目(2007EA780005);广东省教育部产学研合作项目(2007B090100009);粤港关键领域重点突破项目(2007498612;2008A024200003;2008A024200004)

摘　　要：为了改善香蕉粉的喷雾干燥效果,优化喷雾干燥工艺,该文研究了进风温度、助干剂添加量、热空气流量、压缩空气流量的变化对香蕉汁喷雾干燥效果的影响,并采用Box-Behnken响应曲面法优化喷雾干燥条件,分析进风温度、热空气流量、压缩空气流量的变化对出风温度和产品得率的影响规律。结果显示:当进风温度为170.0℃、热空气流量为36.08m3/h、压缩空气流量为489.70L/h时,出风温度为76～80℃,产品得率最高,达44.28%,所制备的香蕉粉含水率低于5%,符合固体饮料标准。由此说明,通过响应曲面优化得到的喷雾干燥工艺能有效应用于加工香蕉粉。In order to establish the processing technology of banana powder,effects of three spray drying technological parameters,namely inlet air temperature,drying air flow rate and compressed air flow rate,as well as drying aid content, on spray drying of banana powder were analyzed by Box-Behnken response surface methodology.Results showed that the productivity was highest and reached 44.28%under the optimal processing parameters of the inlet air temperature 170.0℃,drying air flow rate 36.08m 3 /h and compressed air flow rate 489.70 L/h,with 60%maltodextrin and 1%gum arabic were used as drying aid,and the qualities of the product were good.Thus it can be concluded that it is possible to produce banana powder efficiently with the technology of spray drying.

关 键 词：水果 干燥 工艺 玻璃化转变温度 响应曲面 

分 类 号：TS205.9[轻工技术与工程—食品科学] TS255.4[轻工技术与工程—食品科学与工程]