响应面方法优化番茄粉的生产工艺  

The Production Process of Tomato Powder by Response Surface Method

作　　者：潘艳[1] 刘爽[1] 孙非凡[1] 王云杰[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130012

出　　处：《中国调味品》2016年第12期94-97,共4页China Condiment

摘　　要：实验利用喷雾干燥法生产番茄粉,采用响应面方法对进口温度、进料速度、喷雾压力进行三因素三水平优化。结果表明:番茄粉的最佳工艺为进风温度156℃,喷雾压力0.37 MPa,进料速度21mL/min,此工艺可研制出高品质的番茄粉。In the study, tomato powder is produced whole process, three factors are optimized such by using the method of spray drying. During the as inlet temperatures, feed rate and spray air pressure. The results show that the optimal conditions are the inlet temperature of 156 ℃, the spray air pressure of 0.37 MPa, and the feed rate of 21 mL/min. Therefore, under these conditions, it is feasible to produce high-quality tomato powder.

关 键 词：响应面 番茄粉 喷雾干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]