喷雾干燥参数对果粉理化性质的影响

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-06-22 DOI:10.21603/2308-4057-2022-2-533

L. Pui, Abdul Kalam Saleena Lejaniya

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引用次数: 8

摘要

这篇综述介绍了不同的粉状水果，它们具有最佳的储存稳定性和理化参数。喷雾干燥参数，如温度和流速，会影响粉末的物理性能。载体剂提供具有各种有利品质的粉末，例如良好的流速。果汁的商业喷雾干燥知道不同的载体。审查涉及科学和方法出版物、会议论文、专利、监管论文和互联网资源。对它们进行分组、分类、比较分析和合并。喷雾干燥的入口温度、麦芽糊精浓度和空气流量增加了粉末产量，但降低了水分含量。入口温度、麦芽糊精浓度和进料流速影响溶解度。根据产量、含水量、吸湿性和溶解度评估雾化速率、空气流速和自由流速的影响。介绍了喷雾干燥的基本原理，阐述了喷雾干燥各参数对粉末质量的影响。参数列表包括进气温度、雾化速率、空气流量和进料流速。我们还评估了各种载体剂对粉末质量的影响。这篇文章有助于更好地理解可变参数如何影响食品粉末的质量。研究结果为食品行业提供了更好的选择，可以根据特定的生产需求采用某些参数。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effects of spray-drying parameters on physicochemical properties of powdered fruits

This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.