摘要
通过对不同助干剂、毛虾蒸煮液固形物与助干剂比例、入料浓度、入料流量、入料温度、进风温度对喷雾干燥加工毛虾粉的喷雾效果、水分含量的影响进行了研究,并对入料流量、入料浓度、进风温度此3种影响较大的因素进行了4因素3水平正交设计,确定了加工毛虾粉的最佳喷雾干燥工艺条件为:助干剂为麦芽糊精、毛虾固形物与助干剂比例为7∶3、入料浓度为30%、入料流量50 mL/min、进风温度为200℃。
Investigation of the effect on spray-drying and water content based on different drying adjuvant additive and the rate,solids in Acetes chinenis cooling liquor,feeding density,feed flow rate,feeding temperature,and inlet air temperature.Optimization on the main factors of feeding density,feeding flow rate and inlet air teperature with orthogonal test.The best condition showed that： maltodextrin for drying adjuvant additive with solids was 7：3,feeding density was 30%,feeding flow rate was 50 mL/min at 200 ℃.
出处
《食品科技》
CAS
北大核心
2010年第11期165-168,172,共5页
Food Science and Technology
基金
浙江省科技厅重大科技专项农业项目(2007C12065)
温州市重大科技专项农业项目(S20070028)
关键词
喷雾干燥
助干剂
毛虾
蒸煮液
spray-drying
drying adjuvant additive
Acetes chinenis
cooling liquor
