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中国精品科技期刊2020
程姣姣, 罗仓学, 刘剑, 李博. 豆渣超微粉制备工艺优化及其特性分析[J]. 食品工业科技, 2018, 39(2): 202-206. DOI: 10.13386/j.issn1002-0306.2018.02.038
引用本文: 程姣姣, 罗仓学, 刘剑, 李博. 豆渣超微粉制备工艺优化及其特性分析[J]. 食品工业科技, 2018, 39(2): 202-206. DOI: 10.13386/j.issn1002-0306.2018.02.038
CHENG Jiao-jiao, LUO Cang-xue, LIU Jian, LI Bo. Optimization of preparation technology and characteristics analysis of soybean dregs ultrafine powder[J]. Science and Technology of Food Industry, 2018, 39(2): 202-206. DOI: 10.13386/j.issn1002-0306.2018.02.038
Citation: CHENG Jiao-jiao, LUO Cang-xue, LIU Jian, LI Bo. Optimization of preparation technology and characteristics analysis of soybean dregs ultrafine powder[J]. Science and Technology of Food Industry, 2018, 39(2): 202-206. DOI: 10.13386/j.issn1002-0306.2018.02.038

豆渣超微粉制备工艺优化及其特性分析

Optimization of preparation technology and characteristics analysis of soybean dregs ultrafine powder

  • 摘要: 应用流化床气流磨对豆渣进行超微粉碎,在单因素实验的基础上通过响应面法对豆渣超微粉制备工艺进行优化,并对粉碎前后粉体的粒度分布、色泽、微观结构以及红外图谱进行对比分析。结果表明,最佳粉碎工艺为进料量93 g,粉碎频率32 Hz,研磨压力0.8 MPa。在此条件下所得豆渣粉中位粒径(D50)为14.98 μm;与超微粉碎前的豆渣粗粉相比,超微粉碎后的豆渣微粉色泽亮白,颗粒分布均匀,比表面积增大,结构变化较小。

     

    Abstract: The research aimed to apply of fluidized bed air superfine grinding of bean dregs. On the basis of single factor experiments,the best process parameters were determined by the response surface methodology. The ground powder and micronized powder before and after pulverized were compared and analyzed through the particle size distribution,color,microstructure and infrared spectrum. The results showed that the optimum grinding process were as follows:feed quantity 93 g,grinding frequency 32 Hz,grinding pressure 0.8 MPa. Under these conditions,the median particle size(D50)of soybean residue powder was 14.98 μm,the color of the micronized powder was bright and white,the particle distribution was uniform,the specific surface area increased and the structure change of the powder was very little.

     

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