XUE Xin-hua, WANG Rong. Optimization of the process for the Ginkgo biloba powder[J]. Science and Technology of Food Industry, 2018, 39(5): 214-220.
Citation: XUE Xin-hua, WANG Rong. Optimization of the process for the Ginkgo biloba powder[J]. Science and Technology of Food Industry, 2018, 39(5): 214-220.

Optimization of the process for the Ginkgo biloba powder

  • The influence of inlet temperature,liquid concentration,fan frequency on spray drying of the Ginkgo powder with the response surface methodology was studied. On the basis of single factor experiment,the feed rate of 300 mL/h was determined,inlet temperature,liquid concentration and fan frequency were optimized by Box-Benhnken test and the yield of the Ginkgo powder was used as the response value. It was showed that the optimal process parameters of spray drying of water content was inlet temperature of 170 ℃,fan frequency of 50 Hz and feed concentration of 8%, the water content was 4.38% in this condition;the optimal process paramaters of the Ginkgo powder was inlet temperature of 170 ℃,for frequency of 50 Hz and feed concentration of 6%,then the yield of Ginkgo powder was 55.88%.
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