响应面优化草莓粉的振动磨超微粉碎工艺

The Optimization of Ultrafine Grinding of Strawberry Powder with Vibration Ball Mill by Response Surface Analysis

以新鲜草莓为原料,经过冷冻干燥和粗粉碎后,采用振动磨超微粉碎技术对粗粉碎后的草莓颗粒进行超微粉碎,以粉碎后草莓颗粒粒径(d_(50))作为评价指标,在单因素实验的基础上,探讨进料粒径、粉碎时间、球料比对草莓颗粒d_(50)的影响,采用响应面法优化草莓粉的振动磨超微粉碎工艺,确定草莓粉的振动磨超微粉碎工艺为:进料粒径为0.5 mm,粉碎时间为60 min,球料比为5.5(g/g),在最佳工艺条件下草莓粉颗粒d_(50)为67.2μm.

The fresh strawberry was used as raw material. After freezing, drying and crushing, crushed strawber-ry particle was grinded with vibration ball mill ultrafine crushing technology. The particle size（d50） of strawberrywas used as the index. Based on single factor experiments, the effect of the particle size of strawberry, the grind-ing time and the ball material ratio to d50 of strawberry powder were investigated. The technology of ultrafinegrinding of strawberry powder with vibration ball mill was optimized by the response surface analysis. The re-sults showed that the optimum technology of ultrafine grinding of strawberry powder with vibration ball mill wasas follows： the particle size of strawberry was 0.5 mm, the grinding time was 60 min and the ball material ratiowas 5.5（g/g）. Under the optimum grinding process conditions, d50 of strawberry powder particles was 67.2 μm.