可食用仙人掌的喷雾干燥研究(英文)

Spray Drying of Edible Cactus(Opuntia Milpa Alta)

采用喷雾干燥（SD）方式对可食用仙人掌（米邦塔）进行了研究.由于进气温度是喷雾干燥的重要参数,采用不同进气温度90,140,190和240℃对仙人掌浆液进行喷雾干燥,并对仙人掌粉的水分含量,粒径形态,粒径分布,色差,Vc含量及黄酮类含量进行了分析.结果显示含水量均在6％以下,通过扫描电镜（SEM）可见颗粒为带有缩孔的圆球状,由于原液含有纤维还有些似条形,平均粒径在8.6～24.3 μm范围内.色差、Vc含量及黄酮类含量均随进气温度的增加而减小.在进口气体温度为90℃时,Vc及黄酮类质量分数较高,分别为l 776 μg/g,2.28 mg/g.

Spray drying（SD） is used to investigate the dehydration of Opuntia Milpa Alta. Inlet air temperature in spray drying is usually a significant factor for final product property. Different inlet air temperatures, i. e. , 90, 140, 190 and 240 ℃, are selected in this study. The properties of dried cactus powder, i. e. , residual moisture, particle size distribution, SEM, vitamin C, flavone, and color difference, are presented. The results showed that all residual moisture in product by SD was less than 6%. SEM of the dried product showed that the particles were round with some shrinkage hole and some were maintained in strip due to initial mill process. Most mean particle sizes were changed from 8.6 μm to 24.3 μm. It was also seen that the measured vitamin C in dried products and color difference decreased while the inlet air temperature increased. Maximum vitamin C content at 1 776 μg/g was obtained when inlet air temperature 90 ℃ was used in spray drying. The flavone content of cactus powder was decreased while the inlet air temperature increased. Maxinnml flavone content of cactus powder was 2.28 mg/g at inlet air temperature 90 ℃.