گزارش نهایی طراحی و ساخت خشک کن پاششی با ویژگیهای خاص

Amorphous food components are fonned in processes such as freezing, drying, extrusion and rapid cooling. Amorphous foods can pick up moisture and go !Tom the stable glassy state to the rubbery state followed by crystallization. During processing, these physical changes can cause powders to stick to the equipment wall and reduce the process efficiency thus reducing product quality. The studies indicate that stickiness is prumoted by increased relati v.:, humidity and temperature conditions. This research had object to study about the optimum production and condition of spray drying for a number of fruit and vegetable juices with high amount of low molecular weight sugars having low glass transition temperature. In the course of this study a cold wall pilot scale nozzle spray dryer with nominal .capacity of 15 kglhr concentrated feed is designed and commissioned. The present article specifically discusses production of tomato, apple and carrot juice powders. The powders produced have low moisture content with suitable sensory taste, smell and overall acceptability.

کلیدواژه ها:

خشک کن پاششی ، پودر سبزیجات ، پودر آب میوه ، کربوهیدرات ، ترموپلاستی ، گلوکز ، فروکتوز ، اسید مالیک ، اسید تارتاریک