FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 106-109.doi: 10.7506/spkx1002-6630-201002025

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Effects of Spray Drying Conditions on the Instant Solubility of Chestnut Powder

WANG Lei,LAN Yu-qian,LIN Qi*   

  1. (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
  • Received:2009-01-08 Online:2010-01-15 Published:2010-12-29
  • Contact: LIN Qi*


For the goal of obtaining the optimal instant solubility of chestnut powder, the optimal spray drying process of chestnut was investigated using single factor method combined with orthogonal array design. Single factor experiments were conducted for investigating technological parameters including dry matter content of material, air inlet temperature, spray flow rate and feed flow rate. Based on this, except dry matter content of material, other three parameters that had the most important effect on chestnut spray drying were further investigated using orthogonal array design. Results revealed that the three parameters had different effects on weighed score of wettability, dispersibility and solubility of chestnut powder in a decreasing order of air inlet temperature > feed flow rate > spray flow rate and their optimal values were obtained as follows: air inlet temperature 195 ℃, feed flow rate 50 mL/min, and spray flow rate 500 L/h. The chestnut powder obtained under such conditions was the best in color, flavor and instant solubility.

Key words: spray drying, chestnut, orthogonal array design, instant solubility

CLC Number: