摘要
研究和建立了板栗粉得率随料液浓度、进口温度、出口温度变化的标准回归模型,分析了影响板栗粉喷雾干燥得率的因素及其效应。其中进口温度对板栗粉得率影响最明显,其次是料液浓度,而出口温度的影响最小。各因素的最佳组合为:料液质量分数11.58%,进口温度121.8℃,出口温度80.8℃。
The standard regression model was found in process of Chinese chestnut powder, it is about the compose of density of materials, the entrance of temperature and the exit of temperature. Effect factor and effect result were analysed in spray drying process of Chinese chestnut. The entrance of temperature obviously affected the rate of power of Chinese chestnut, the next was density of materials, and the last one was the exit of temperature. The best compose of factors in the experiment is 11.58% the density of materials, 121.8 ℃ entrance of temperature and 80.8 ℃ exit of temperature.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期116-119,共4页
Journal of Chinese Institute Of Food Science and Technology
关键词
板栗
喷雾干燥
数学模型
工艺参数
Chinese chestnut Spray drying Mathematic model Technology parameter
