喷雾干燥条件对干酪粉出品率的影响

Effect of manufacturing parameters of spray drying on ratio of powder to slurry of cheese powder

针对影响干酪粉出品率的喷雾干燥条件,采用三因素二次通用旋转回归设计对其进行了优化,并建立了回归方程。结果表明,进风温度对出品率有显著的影响(p<0.01);固形物质量分数的二次幂对出品率影响显著(p<0.01);而出口温度则对干酪粉率无显著性影响(p>0.05)。当固形物质量分数为31%,进口温度为181℃,出口温度为62℃时,出品率最大。

In this paper, the effect of total solid content in slurry, inlet temperature and outlet temperature of spraying drier on the yield of cheese powder were analyzed by orthogonal rotational regression design. The regression equation was established and the spraying drier conditions were optimized. It showed that the inlet temperatures affected the yield of cheese powder significantly （p〈0.01）; and the second order of total solid content of slurry had significant effect on the yield too （p〈0.01）. However, the outlet temperature did not affect it significantly （p〉 0.05）. The optimal total solid content, inlet temperature and outlet temperature were 31%, 181℃ and 62 ℃ respectively.