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In this study, thirteen different runs according to the central composite design-response surface methodology were used to optimize the quality parameters of spray-dried bayberry juice powder. The independent variables were different levels of inlet air temperature (145.8–174.1 °C) and maltodextrin concentration (22.9–37.0%). The responses were process yield, moisture content, hygroscopicity, glass transition temperature (Tg), total color difference (ΔE), redness, retention of phenolics and anthocyanins, and antioxidant capacity. The optimum operation conditions for the highest Tg, redness, anthocyanins retention and antioxidant capacity with the lowest ΔE and hygroscopicity were obtained at inlet drying temperature of 150 °C and maltodextrin concentration of 31%. This study revealed that by applying these optimal conditions, bayberry juice powder with a 74.16% yield, 3.15% moisture content, 10.25% hygroscopicity, 41.15 °C Tg, 24.74 ΔE, 27.45 Hunter a redness, 89.55% anthocyanins retention, 77.71% phenolics retention, and 30.19 mmol Trolox equivalents/g antioxidant capacity was produced. 相似文献
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The aromatic compound 3-methylbutyraldehyde (3-mba) was stabilized using a combined emulsification (W1/O/W2) and spray drying process. The process suitability and the encapsulation properties of eight materials were evaluated. Whey
protein concentrate (WPC), sodium octenyl succinate modified starch (modified starch 1), maltodextrin, and gum Arabic (GA)
were found to be the best process-adapted microencapsulation materials. These materials were chosen for further experiments
in which the influence of the solids content on flavor intensity and flavor retention during storage were determined. The
amount of encapsulated 3-mba increased with increasing solids content from 40–50% using WPC, modified starch 1, and maltodextrin.
Microcapsules with GA reached the maximum value of encapsulated 3-mba at 45% solids. After 11 days of storage, flavor retention
decreased in the following order: GA > modified starch 1 > WPC ∼ maltodextrin. Finally, the spray drying process was optimized
by design of experiments (DoE). The optimized parameters were a feed temperature of 40 °C, a dry mass in W2 of 60%, and an amount of W1/O of 40% using modified starch 1. 相似文献
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对离心喷雾干燥过程中,雾滴经离心分离抛出后,在干燥塔内的复杂运动,以及干燥中雾滴在此过程中的变化和几个特征阶段进行了详细分析,并且利用雾滴进入塔内的分布运动建立数学模型,计算干燥过程中热气流和雾滴之间热量与质量的转化. 相似文献
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以霉豆渣发酵菌种,雅致放射毛霉菌和运动发酵单胞菌存活率为响应值,利用响应面法对喷雾干燥的工艺进行优化.由响应面三维图推测得到制取雅致放射毛霉菌粉的工艺参数为进风温度133℃,菌泥与保护剂的配比1:3.5,进样流量8.7 mL/mim最佳的制取运动发酵单胞菌粉的工艺参数为进风温度138℃,菌泥与保护剂的配比1:3.1,进样流量8.8 mL/min.验证优化工艺参数得到的雅致放射毛霉菌存活率为84.06%、运动发酵单胞菌存活率为26.04%,与模型预测值非常接近.因此采用响应面法进行喷干条件优化合理可行. 相似文献
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Masoumeh Izadi Mohammad Hadi Eskandari Mehrdad Niakousari Shahram Shekarforoush Mahammad Amin Hanifpour Zahra Izadi 《International Journal of Dairy Technology》2014,67(2):211-219
The influence of drying air temperatures, drying air flow rate and feed flow rate on percentage survival rate (% SR) of starter and probiotic bacteria, moisture content, water activity and colour of probiotic yoghurt powder produced using a pilot‐scale spray dryer was investigated. Optimisation of spray drying conditions was achieved based on the desirability value. Results showed that inlet air temperature, drying air flow rate, feed flow rate and outlet air temperature of 150 °C, 478 m3/h, 2 L/h and 63.3 °C, respectively, were optimal conditions to produce powder that meets quality specifications and with a satisfactory% SR. 相似文献
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以鸡蛋清蛋白为原料,研究在最佳喷雾干燥工艺条件下,鸡蛋清蛋白粉的功能特性和结构的变化。以出粉率为指标,通过响应面优化试验确定了最佳喷雾干燥工艺条件为:脱糖时间32h、进料液速度466mL/h、蛋清液质量浓度29%、进口温度140℃,出口温度65℃,该条件下出粉率为16.17%。以真空冷冻干燥为对照组,针对喷雾干燥对蛋清蛋白的溶解度、乳化性、起泡性、泡沫稳定性、水分含量、色差值等功能特性进行研究,结果表明,喷雾干燥蛋白与真空冷冻干燥蛋白的溶解度、乳化性、起泡性、泡沫稳定性和水分含量差异不显著(P0.05),而且喷雾干燥蛋白有较高亮度、较低的红度和黄度,保持了很好的色泽。傅里叶变换红外(FT-IR)分析表明在酰胺I带处,喷雾干燥蛋白发生红移,使酰胺I带产生C═O伸缩振荡;扫描电镜(SEM)分析显示喷雾干燥蛋白表面呈现大小不一的、颗粒较小、外形完整不规则的球形,而真空冷冻干燥蛋白表面呈现光滑的片层结构。 相似文献
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A spray drying process for water-insoluble milk protein capsules was developed, based on the classical rennet gelation mechanism. The process consisted of an initial gelation during drying and a final gelation under controlled rehydration conditions. A rheological characterisation of the feed solution with different total solid (TS) contents was carried out to determine the process limiting concentration. The maximal TS content was 35% to prevent premature gelation. Additionally, the rehydration temperature-dependent capsule-forming behaviour was characterised by sodium dodecylsulphate polyacrylamide gel electrophoresis and particle size measurements. In addition to the rehydration temperature, the product and process parameters during spray drying, such as initial TS content, feed rate and drying temperature, showed a great impact on the final capsule formation behaviour. A degree of aggregation (DA) of 80% was achieved using a combination of low TS and high feed rate, which shows that complete capsule formation after rehydration is possible. 相似文献
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Giuseppina Adiletta Gerardo Iannone Paola Russo Giovanni Patimo Salvatore De Pasquale Marisa Di Matteo 《International Journal of Food Science & Technology》2014,49(12):2602-2609
The paper investigated the effect of hot‐air drying (50, 60 °C) on the physical properties of cylindrical eggplant samples. Drying kinetics, water profiles along longitudinal and transversal sample sections through nuclear magnetic resonance imaging (MRI) and volumetric shrinkage were determined. During the drying process at 50 °C, the volume of removed water was found lower than the reduction in sample volume, while at 60 °C it was higher. MRI showed that the water migration mainly occurs transversally than longitudinally. The curves of mass water loss obtained by both the standard weighting method and MRI showed conformity. Experimental data of moisture ratio and of shrinkage volume were fitted using empirical models available in the literature. This preliminary study showed that the nondestructive MRI technique offers the possibility to study water distribution in food during drying processes. The quantitative moisture distribution maps allow future development and verification of models for prediction of mass transport phenomena in foods during drying. 相似文献
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Microencapsulation of flax oil was investigated using zein as the coating material. Central Composite Design - Face Centered was used to optimize the microencapsulation with respect to zein concentration (x1) and flax oil concentration (x2) using spray drying. Also, freeze drying was carried out at two zein:oil ratios. The quality of microcapsules was evaluated by determining encapsulation efficiency, flowing properties (Hausner ratio), and evaluating the morphology with scanning electron microscopy. The response surface model for microencapsulation efficiency showed a high coefficient of determination (R2 = 0.992) and a non-significant lack of fit (p = 0.256). The maximum microencapsulation efficiencies were 93.26 ± 0.95 and 59.63 ± 0.36% for spray drying and freeze drying, respectively. However, microcapsules prepared by spray and freeze drying had very poor handling properties based on the Hausner ratio. The bulk density decreased with an increase in zein concentration at the same flax oil concentration. The morphology of the flax oil microcapsules depended on the zein:flax oil ratio and the process used for microencapsulation. Flax oil microcapsules prepared by spray drying appeared to be composed of heterogeneous spheres of various sizes at high zein:flax oil ratios. Microcapsules prepared by freeze drying resulted in agglomerated small spheres. These microcapsules might find a niche as functional food ingredients. 相似文献
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为改良黑枣粉的喷雾干燥效果,以河北省赞皇县普通黑枣为原料,采用响应面法优化酶解辅助喷雾干燥制备黑枣粉的工艺。结果表明:在复合酶(果胶酶和纤维素酶)添加量0.2%、温度45℃、pH 4.5、酶解90 min的条件下,可使黑枣中可溶性固形物得率达65.89%;将酶解液可溶性固形物含量浓缩至16%时,对其进行喷雾干燥,在进气温度176℃,阿拉伯胶添加量53%、入料流量818 mL/h条件下,黑枣粉平均得率为26.89%,并且含水率低于5%,适于长期存放。酶解与喷雾干燥相结合的方法能有效地应用于黑枣粉的加工。 相似文献
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Maiara Giroldi Isabel Marie Grambusch Cláudia Schlabitz Daniel Kuhn Daniel Neutzling Lehn Claucia Fernanda Volken de Souza 《International Journal of Food Science & Technology》2022,57(6):3419-3427
This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 μm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P < 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched-chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno-functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey. 相似文献
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Mohammad Rezaul Islam Shishir Farah Saleena Taip Norashikin Ab. Aziz Rosnita A. Talib Md. Sazzat Hossain Sarker 《Food science and biotechnology》2016,25(2):461-468
The optimization of pink guava was executed using central composite face-centred design to optimize the spray drying parameters of inlet temperature, maltodextrin concentration (MDC) and feed flow (FF). The experimental results were significantly (p<0.01) fitted into second-order polynomial models to describe and predict the response quality in terms of the final moisture, particle size and lycopene with R 2 of 0.9749, 0.9616, and 0.9505, respectively. The final moisture content significantly (p<0.01) decreased with increasing inlet temperature and MDC, whereas the particle size increased. In contrast, the lycopene content significantly (p<0.01) decreased with the higher temperature and increased with increasing MDC. However, according to multiple response optimization, the optimum conditions of 150°C inlet temperature, 17.12% (w/v) MDC and 350 mL/h FF-predicted 3.10% moisture content, 11.23 μm particle size and 58.71 mg/100 g lycopene content. The experimental observation satisfied the predicted model within the acceptable range of the responses. 相似文献