响应曲面法优化青海黄绿蜜环菌喷雾干燥制粉工艺  

Optimization of spray drying technique for Qinghai Armillaria luteo-virens with response surface methodology

作　　者：王平平[1] 陈元涛[1] 张炜[1] 肖江[1] 赖宁基 李轩领 

机构地区：[1]青海师范大学化学系,互助青稞研究与开发中心,西宁810008

出　　处：《食品科技》2014年第9期86-92,共7页Food Science and Technology

基　　金：科技部科技人员服务企业行动项目(2009GJG20017)

摘　　要：采用离心喷雾法干燥青海黄绿蜜环菌,利用Box-Benhnken设计实验,以进风温度、出风温度和雾化器转速3个自由变量为影响因素,分别以菌粉含水量和感官评价分值为响应值建立二次回归方程,响应曲面分析法分析数据并确定最优条件。结果表明,青海黄绿蜜环菌的最佳制粉条件为:进风温度170℃;出风温度80℃;雾化器转速20000 r/min,在此条件下菌粉含水量为9.60%,感官评价分值为80.02。The influence of inlet air temperature, outlet air temperature and atomizer speed on Qinghai Armillaria luteo-virens by centrifugal spray drying was optimized by response surface methodology. Box- Benhnken experiments were made to offer data for the establishment of quadratic regression models for the moisture content and sensory evaluation score as function of the three variables. The as-obtained results show that the best preparation conditions of Qinghai Armillaria luteo-virens is： air inlet temperature 170 ℃; outlet temperature 80 ℃; Atomizer speed 20000 r/min, and under this conditions, the moisture content is 9.60%, sensory evaluation score is 80.02.

关 键 词：青海黄绿蜜环菌 喷雾干燥 响应曲面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]