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Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology
Reporter
Date
Lai Yunfei
2016/11/10
introduction
Experimental
Results and discussion
Conclusion
CONTANTS
introduction
Experimental
Results and discussion
Conclusion
Seabuckthorn (Hippophae rhamnoides), a deciduous shrub with yellow or orange berries is attracting considerable attention mainly for its medicinal value and great economic potential (Li and Schroeder 1996; Li and Wang1998).
Seabuckthorn juice can be effectively utilized for development of nutritive rich fruit juice powder by utilizing spray drying process.
The aim of this study was to find out optimum conditions for spray drying process viz.,inlet air temperature and maltodextrin concentration levels for developing seabuckthorn fruit juice powder (SFJP) that should have desirable physico-chemical properties(moisture,solubility,dispersibility,vitamin C,overall color difference value).
introduction
Results and discussion
Conclusion
Experimental
Process flow chart for development of seabuckthorn fruit juice powder
Raw materials
Seabuckthorn fruits;
Maltodextrin DE 10;tricalcium phosphate (Food grade)
All other chemical reagents;
Preparation of seabuckthorn fruit juice slurry
washed thoroughly and crushed in a mixer grinder, squeezed in muslin cloth and sieved through strainer( 30 meshes) to get fine juice;
pasteurized at 75 °C for 30 min in water bath;
introduction
Results and discussion
Conclusion
Experimental
the maltodextrin was dissolved in small portion of the juice and then added to the rest of the juice in mercial blender( 1 min at low speed and 2 min at high speed);
Tricalcium phosphate was then added to the liquid slurry and then again mixed for 3 min in the blender at high speed to get uniform slurry.
Spray drying
The slurry was spray dried in a pilot-scale spray dryer;
inlet air temperature:– °C;vacuum : 50 Hg;
outlet a