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Position: Home > Articles > Production of Sweet Potato Flour with the Method of Drum Dryer Transactions of the Chinese Society for Agricultural Machinery 2010,41 (3) 117-122

甘薯全粉滚筒干燥生产工艺

作  者:
段欣;薛文通;张泽俊;张惠;于章龙
单  位:
中国农业大学食品科学与营养工程学院
关键词:
滚筒干燥;甘薯全粉;响应面分析;工艺优化
摘  要:
选用甘薯(徐薯23)为原料进行滚筒干燥加工工艺的研究,以甘薯全粉的堆积密度及色差值为指标,采用响应面分析法,研究了进料温度、进料质量分数、滚筒转速、滚筒表面温度对滚筒干燥工艺的影响。确定的甘薯全粉滚筒干燥工艺最佳组合为:进料温度42℃,进料质量分数13.6%,滚筒转速3.0 r/min,滚筒表面温度143℃。该条件下生产的甘薯全粉堆积密度为0.51 g/mL,多项验证试验值在95%的置信区间内很好地符合了预测值,说明利用该模型在实践中进行预测是可行的。
译  名:
Production of Sweet Potato Flour with the Method of Drum Dryer
作  者:
Duan Xin Xue Wentong Zhang Zejun Zhang Hui Yu Zhanglong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
关键词:
Drum dryer,Sweet potato flour,Response surface methodology,Process optimization
摘  要:
The technology of processing sweet potato flour using a drum dryer was studied.Effect of the material temperature,material thickness,roller rotating speed,and roller temperature on the technology in which flour color and the cumulate density were taken as response values was analyzed with response surface methodology.For design of process requirement,optimum conditions were as follows: material temperature was 42℃,material thickness was 13.6%,roller rotating speed was 3.0 r/min,and roller temperature was 143℃.Under such conditions,the cumulate density was 0.51 g/mL,which coincided with actual values within the 95% confidence interval.Predictive models are feasible in practice.

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