WU Zhong-wei, HUANG Bei-bei, ZHANG Chao-hui, WU Xi-yang, LI Bin, WANG Yang-yang, LIU Fu-yong, SUN Yue-yue, ZHANG Ming-xia. Process optimization of spray drying of fermented mesh from Paecilomyces hepiali[J]. Science and Technology of Food Industry, 2017, (08): 284-289. DOI: 10.13386/j.issn1002-0306.2017.08.047
Citation: WU Zhong-wei, HUANG Bei-bei, ZHANG Chao-hui, WU Xi-yang, LI Bin, WANG Yang-yang, LIU Fu-yong, SUN Yue-yue, ZHANG Ming-xia. Process optimization of spray drying of fermented mesh from Paecilomyces hepiali[J]. Science and Technology of Food Industry, 2017, (08): 284-289. DOI: 10.13386/j.issn1002-0306.2017.08.047

Process optimization of spray drying of fermented mesh from Paecilomyces hepiali

  • The aim of this study was to develop a reliable spray drying technology of preparing for high-value dried power based on the raw materials of fermented mesh of P.hepiali.The method of spray drying was employed to study the effect of total solid content of fermented mesh, feed flow, inlet air temperature, ventilation rate on spray drying by single factor test with standards of the overall quality and the output rate of dried power. The optimal preparation parameters was obtained by othogonal experiment, were total solid content 38.72 g/L, feed flow 600 mL/h, inlet air temperature 180 ℃, ventilation rate 30 m3/h.On this condition, the spay drying rate of powder collecting was 17.89 g/h, the dried power yield was 76.3%.In addition, the high quality dried powder with the state of primrose yellow, sweet smelling, no lumps and good dispersion performance was obtained.
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