喷雾干燥法制备葡萄籽粕蛋白粉的工艺研究

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

摘要: 采用喷雾干燥法对葡萄籽粕蛋白提取液进行干燥,以集粉率、蛋白质分散系数(PDI)及含水量为评价指标,研究了进风流量,进料流量,进风温度,雾化压力对干燥效果的影响,并在此基础上结合均匀设计法优化干燥条件。得出最佳干燥条件为:进风流量0.65 m3/min,进风温度180℃,进料流量400 m L/h,雾化压力200 k Pa,各项指标为:集粉率45.43%,PDI为73.1%,含水量1.03%。

Abstract: 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%.