FOOD SCIENCE

• Processing Technology • Previous Articles     Next Articles

Response Surface Optimization of Production of Instant Walnut Diaphragm Powder by Spray Drying and Analysis of Its Reconstitution Properties

ZHANG Yan1, GAO Lei1, WANG Zhenghong2, Adila·ADILI1, WANG Wenjun1, YANG Haiyan1,*   

  1. 1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China;
    2. Xinjiang Abudan Food Development Co. Ltd., Ürümqi 830052, China
  • Online:2016-09-25 Published:2016-09-26
  • Contact: YANG Haiyan

Abstract:

The aim of this study was to develop instant walnut diaphragm powder by spray drying. The operating parameters
of spray drying were optimized. First of all, the one-factor-at-a-time method was used to investigate the effects of air inlet
temperature, feed flow rate and hot air flow rate on the wettability, dispersibility, moisture content and particle size of
walnut diaphragm powder. Then, we selected air inlet temperature, feed flow rate and hot air flow rate for the optimization
experiments carried out by using response surface methodology. The responses were wettability and dispersibility. The
results showed that the spray drying process was optimized as follows: air inlet temperature, 170 ℃; feed flow rate, 1.8 L/h;
and hot air flow rate, 35 m3/h. The measured wetting time for the product under the optimized conditions was 13.2 s and the
experimental dispersion time 5.8 s, which were in good agreement with the model predicted values.

Key words: walnut diaphragm, spray drying, reconstitution properties, wettability, dispersibility

CLC Number: