期刊
DRYING TECHNOLOGY
卷 26, 期 1, 页码 116-121出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930701781751
关键词
agglomeration; bayberry powder; D-optimal experimental design; spray drying
Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140-160 degrees C, outlet air temperature 65-85 degrees C, maltodextrin DE values 12 and 19, and feed concentrations of 7-17 degrees B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product.
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