喷雾干燥对甘蔗汁粉（S L.）物理性质的影响。
Effect of spray drying on physical properties of sugarcane juice powder (S L.).
作者信息
Nishad Jyoti, Selvan Cynthia J, Mir Shabir Ahmad, Bosco Sowriappan John Don
机构信息
Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.
Division of Food Science and Post-Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110012 India.
出版信息
J Food Sci Technol. 2017 Mar;54(3):687-697. doi: 10.1007/s13197-017-2507-x. Epub 2017 Feb 15.
The aim of the present study was to investigate the spray drying behavior of sugarcane juice with (PSJ) and without (CSJ) citric acid the effects of different levels (10-50%) of carrier agents (maltodextrin (MD), Gum Arabic, liquid glucose and carrot fiber) at varying operating conditions of inlet and outlet temperature and feed concentration during spray drying was also studied. Spray dried powders from PSJ and CSJ were analyzed for physical properties such as wettability, cohesiveness, dispersibility, flowability, hygroscopicity, particle morphology etc. Different correlations between product recovery and operating conditions were obtained. Amongst the different carrier agents used maltodextrin (30%) proved to be the best in terms of sensory properties and product yield. Spray dried powder without citric acid (PSJ) proved to be superior in terms of porosity, flowability and other reconstitution properties with low hygroscopicity. Moreover PSJ powder revealed regular spherical shape with smooth surface and less agglomeration between particles.
本研究的目的是研究添加（PSJ）和不添加（CSJ）柠檬酸的甘蔗汁的喷雾干燥行为，同时研究在不同的进出口温度和进料浓度操作条件下，不同水平（10 - 50%）的载体剂（麦芽糊精（MD）、阿拉伯胶、液体葡萄糖和胡萝卜纤维）的影响。还对PSJ和CSJ喷雾干燥得到的粉末进行了物理性质分析，如润湿性、内聚性、分散性、流动性、吸湿性、颗粒形态等。获得了产品回收率与操作条件之间的不同相关性。在所使用的不同载体剂中，麦芽糊精（30%）在感官特性和产品产量方面表现最佳。不添加柠檬酸的喷雾干燥粉末（PSJ）在孔隙率、流动性和其他复溶特性方面表现优异，吸湿性低。此外，PSJ粉末呈规则的球形，表面光滑，颗粒间团聚较少。
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