Study on preparation technology of grape seed meal protein powder by spray drying

WANG Dan; JIANG Ying; YAN Hai-yan; CHEN Guo-gang; WANG Chen-qiang

doi:10.13386/j.issn1002-0306.2015.24.045

WANG Dan, JIANG Ying, YAN Hai-yan, CHEN Guo-gang, WANG Chen-qiang. Study on preparation technology of grape seed meal protein powder by spray drying[J]. Science and Technology of Food Industry, 2015, (24): 247-251. DOI: 10.13386/j.issn1002-0306.2015.24.045

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Study on preparation technology of grape seed meal protein powder by spray drying

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The extract of grape seed protein was dried by spray drying method. The effects of inlet air flow,feed flow,inlet air temperature and atomizing pressure on the drying effect were studied by using the set powder rate,protein dispersion coefficient(PDI) and moisture content as the evaluation index.Based on these resutls,the drying conditions were optimized combining with the uniform design method. The optimal spray drying processing conditions were determined as follows:inlet air flow 0.65 m3/min,inlet air temperature 180 ℃,feed flow 400 m L/h,atomization pressure 200 k Pa,the indicators were flour yield 45.43%,PDI 73.1%,moisture 1.03%.

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Study on preparation technology of grape seed meal protein powder by spray drying

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