Optimization of the Spray-drying and Pulverizing Process of Rosa roxburghii Tratt Juice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to investigate the effects of various process parameters on the quality of Rosa roxburghii Tratt juice during the spray-drying process, the process for spray-drying and pulverizing of Rosa roxburghii Tratt juice was optimized. Rosa roxburghii Tratt juice was used as raw material in this work. Inlet air temperature, feed concentration, feed flow and intake air flow were selected as process parameters for single factor test. On the basis of the single factor test, the powder collection rate, Vc content, flavonoid content and fuzzy mathematical comprehensive score were taken as the response values, and the response surface experimental design was carried out on the spray drying parameter conditions using the Box-Behnken central combination method. The results showed that the optimal parameters for the preparation of Rosa roxburghii Tratt fruit powder by spray drying method were as follows: inlet air temperature of 179 ℃, feed concentration of 5.9%, feed flow rate of 0.3 L/h, inlet air flow rate of 30 m3/h. Under these conditions, the Rosa roxburghii Tratt spray-dried powder had a product yield of 30.45%, and their Vc content, flavonoid content and sensory value were 753.96 mg/100 g, 277.70 mg/100 g and 85.95, respectively. It was consistent with the predicted value of the response surface model. The Rosa roxburghii Tratt fruit powder were uniform in powder quality, bright and shiny, and had a typical Rosa roxburghii Tratt aroma. The results could be used as theoretical basis for enhancing the spray drying technology of Rosa roxburghii Tratt and new products development.
