蓝莓喷雾干燥制粉工艺响应面优化试验

Optimization test of response surface of blueberry spray drying process

探究制备蓝莓喷雾干燥制粉的最佳工艺参数不仅有助于提高蓝莓粉的得率和质量,而且对新型蓝莓产品的开发至关重要.以蓝莓汁、麦芽糊精为主要原材料,以蓝莓粉得率为指标,基于麦芽糖糊精质量分数、进样温度和通针工作频率3个条件进行单因素试验筛选,通过响应面法确定蓝莓提取液喷雾干燥制粉最佳工艺条件.单因素实验与响应面优化实验结果综合表明,在麦芽糊精质量分数为26.34%、进样温度为152.26℃以及喷嘴工作频率为12.38 s/次的最佳工艺参数条件下,蓝莓粉得率高达57.17%.通过该蓝莓汁喷雾干燥制粉工艺得到的蓝莓粉得率高,成本较低、操作方便、制备方法简单且适合工业化生产.

Exploring the optimal process parameters for preparing blueberry spray-dried powder not only helps to enhance the yield and quality of blueberry powder but also plays a crucial role in the development of new blueberry products.Using blueberry juice and maltodextrin as the main raw materials,and taking the yield of blueberry powder as the indicator,a single-factor experiment was conducted to screen the conditions based on the mass fraction of maltodextrin,inlet temperature,and nozzle working frequency.The optimal spray-drying conditions for blueberry extract powder were determined using response surface methodology.The results of the single-factor and response surface optimization experiments indicated that under the optimal process parameters-maltodextrin mass fraction of 26.34%,inlet temperature of 152.26℃,and nozzle working frequency of 12.38 seconds per second-the yield of blueberry powder reached as high as 57.17%.The spray-drying process for blueberry juice yields a high output,is cost-effective,easy to operate,and simple to prepare,making it suitable for industrial production.