摘要
实验利用喷雾干燥法生产番茄粉,采用响应面方法对进口温度、进料速度、喷雾压力进行三因素三水平优化。结果表明:番茄粉的最佳工艺为进风温度156℃,喷雾压力0.37 MPa,进料速度21mL/min,此工艺可研制出高品质的番茄粉。
In the study, tomato powder is produced whole process, three factors are optimized such by using the method of spray drying. During the as inlet temperatures, feed rate and spray air pressure. The results show that the optimal conditions are the inlet temperature of 156 ℃, the spray air pressure of 0.37 MPa, and the feed rate of 21 mL/min. Therefore, under these conditions, it is feasible to produce high-quality tomato powder.
出处
《中国调味品》
CAS
北大核心
2016年第12期94-97,共4页
China Condiment
关键词
响应面
番茄粉
喷雾干燥
response surface
tomato powder
spray drying
