喷雾干燥工艺对香蕉抗性淀粉保留率的影响(简报)

Effects of spray drying technologies on the retention rate of banana resistant starch

摘要: 该文就喷雾干燥中香蕉浆液浓度、进料速度、进风温度3个工艺参数对香蕉抗性淀粉保留率的影响进行研究，采用二次回归正交旋转组合和响应面优化喷雾干燥条件，建立香蕉抗性淀粉保留率随香蕉浆液浓度、进料速度、进风温度变化的标准回归模型，分析三者对香蕉抗性淀粉保留率的影响规律。结果显示：进风温度对香蕉抗性淀粉的保留率影响最大，其次是进料速度，而香蕉浆液浓度影响最小；当香蕉浆液浓度为10.66%、进料速度为14.70 mL/min 、进风温度为156.88℃时，香蕉抗性淀粉的保留率最高，为93.80%，产品品质良好。

Abstract: Effects of three spray drying technological parameters, namely substance concentration, feeding rate and air temperature, on the retention rate of banana resistant starch was analyzed by quadratic regression orthogonal rotation combination design. A standard regression model of retention rate of banana starch according to the change of those three variances was set up. The rule between the three parameters and retention rate of banana resistant starch was analyzed. Results show that the retention rate of banana resistant starch was highest and reached 93.80% under the optimal processing parameters of the material concentration 10.66%, feeding rate 14.70 mL/min, air temperature 156.88℃, and the qualities of the product were good.