摘要
用响应面法对猕猴桃果粉的喷雾干燥工艺进行优化。选取料液固形物含量、进风温度、进料速度为响应因子,采用Box-Behnken法设计试验,以感官指标为响应值,通过SAS统计软件进行方差分析和回归分析,得到的最优喷雾干燥工艺为:料液固形物含量30%、进料速度7.6r/min、进风温度140℃。
The conditions of spray drying technology in kiwi fruit powder making were optimized by response surface method. Solid contents in liquor,feed material velocity and inlet temperature were chosen as response factors and sensory evaluation score was chosen as response value. The results made through Box-Behnken method designing and SAS software statistic analyzing showed that the optimization technology parameters were that solid contents in liquor was 30%,feed material velocity 7. 6 rad / min and inlet temperature 140℃ 。
出处
《中国食物与营养》
2015年第12期57-59,共3页
Food and Nutrition in China
基金
重庆市应用开发计划项目(项目编号:cstc2013yykf B80014)
关键词
响应面法
猕猴桃果粉
喷雾干燥
response surface method
kiwi fruit powder
spray drying
