基于产率优化的全蛋粉喷雾干燥数学模型  

Mathematical model of spray drying of whole egg powder based on yield optimization

作　　者：程方圆 周学永 刘艳美 A.H.Rajasab CHENG Fang-yuan;ZHOU Xue-yong;LIU Yan-mei(Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,China;College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;Faculty of Science &Technology,Gulbarga University,Gulbarga585308,India)

机构地区：[1]天津市农副产品深加工技术工程中心,天津300384 [2]天津农学院食品科学与生物工程学院,天津300384 [3]古尔伯加大学科学技术学院,印度古尔伯加585308

出　　处：《食品与机械》2019年第1期193-196,208,共5页Food and Machinery

基　　金：天津市科技支撑重点项目(编号:17YFZCNC00220;18YFZCNC01270);国家外国专家局教科文卫高端外国专家项目(编号:GDW20171200099);天津农学院研究生创新培育项目(编号:2017YPY023)

摘　　要：以干燥产率为优化目标,通过正交试验分析不同工艺参数下全蛋粉产率以及蛋白质、脂肪、磷脂和含水率等性能指标。利用Matlab软件构建喷雾干燥工艺参数与蛋粉产率、蛋白质和含水率之间的数学模型,并以蛋白质产量为核心指标对数学模型进行优化。结果表明,鸡蛋液喷雾干燥最佳工艺条件为:进风温度180℃、蛋液浓度0.25g/mL、进料速度7.4g/min、抽气流量10L/min。在最佳工艺条件下蛋粉产率达到78.64%,其蛋白质、水分、脂肪和磷脂含量分别为40.28%,1.71%,54.53%,7.16%。The aim of this experiment is to optimize the spray drying yield of egg liquid.The yield of whole egg powder and the function indexes of protein content,fat content,phospholipid content and water content of egg powder were obtained by orthogonal test under different processing parameters.The Mathematical model was established by Matlab software,which associated the processing parameters with the egg powder yield,protein content and water content.The mathematical models were optimized with the core index of protein yield.The optimum processing conditions for spray drying were:the inlet air temperature 180℃,the egg liquid concentration 0.25 g/mL,the feed rate 7.4 g/min,and the airflow rate 10 L/min.Under the optimized conditions,the yield of whole egg powder reached 78.64%.The contents of protein,water,fat and phospholipid in the whole egg powder were 40.28%,1.71%,54.53% and 7.16%,respectively.

关 键 词：全蛋粉 喷雾干燥 产率优化 数学模型 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]