响应面法优化猕猴桃胡萝卜复合果蔬粉喷雾干燥工艺

Optimization Spray Drying of Kiwi Fruit and Carrot Compound Powder by Response Surface Methodology

以新鲜猕猴桃和胡萝卜为原料,通过单因素试验与响应面设计对其复合果蔬粉喷雾干燥工艺进行优化。结果表明,猕猴桃胡萝卜复合果蔬喷雾干燥最优工艺条件为:进料浓度20%,进口温度140℃,进风量0.31 m3/min。在此条件下得粉率24.1%,所得果蔬粉色泽呈橙黄色,细腻均匀,有果蔬香味。

With fresh kiwi fruit and carrot as raw materials, the spray drying of the compound fruit and vegetable liquid was optimized by single factor experiment and response surface design experiment. The optimum condition for the spray drying for kiwi and carrot fruit and vegetable was as follows: feed concentration 20%, inlet air temperature 140 ℃, and inlet air flow rate 0.31 m^3/min. Under the above condition, the yield of kiwi and carrot compound powder was 24.1%. The prepared powder had orange color, fine and uniform texture, and aroma of fruit and vegetable.