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

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.