喷雾干燥工艺对板栗粉速溶性的影响

Effects of Spray Drying Conditions on the Instant Solubility of Chestnut Powder

通过对板栗粉湿润性、分散性和溶解性的测定,并采用正交试验设计及综合评分法对喷雾干燥工艺参数进行优化。结果表明:进口热风温度对板栗粉的综合得分影响最明显,其次是进料量,而喷雾流量相对较小。在干物质含量控制在15%时,喷雾干燥最佳工艺组合为进口热风温度195℃、进料量为50mL/min、喷雾流量500L/h,所得板栗粉颜色、风味和速溶性最好。

For the goal of obtaining the optimal instant solubility of chestnut powder, the optimal spray drying process of chestnut was investigated using single factor method combined with orthogonal array design. Single factor experiments were conducted for investigating technological parameters including dry matter content of material, air inlet temperature, spray flow rate and feed flow rate. Based on this, except dry matter content of material, other three parameters that had the most important effect on chestnut spray drying were further investigated using orthogonal array design. Results revealed that the three param- eters had different effects on weighed score of wettability, dispersibility and solubility of chestnut powder in a decreasing order of air inlet temperature 〉 feed flow rate 〉 spray flow rate and their optimal values were obtained as follows： air inlet temperature 195 ℃, feed flow rate 50 mL/min, and spray flow rate 500 L/h. The chestnut powder obtained under such conditions was the best in color, flavor and instant solubility.