Spray drying and agglomeration of instant bayberry powder

被引：129
|
作者：
Gong, Zhiqing [1 ]
Zhang, Min [1 ]
Mujumdar, Arun S. [2 ]
Sun, Jincai [3 ]
机构：
[1] So Yangtze Jiangnan Univ, State Key Lab Food Sci & Technool, Jiangsu, Peoples R China
[2] Natl Univ Singapore, Dept Mech Engn & Engn Sci Program, Singapore 117548, Singapore
[3] Haitong Food Grp Ltd Co, Ningbo, Zhejiang, Peoples R China
来源：
DRYING TECHNOLOGY | 2008年 / 26卷 / 01期
关键词：
agglomeration; bayberry powder; D-optimal experimental design; spray drying;
D O I：
10.1080/07373930701781751
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140-160 degrees C, outlet air temperature 65-85 degrees C, maltodextrin DE values 12 and 19, and feed concentrations of 7-17 degrees B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product.
引用
收藏
页码：116 / 121
页数：6
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