Spray Drying of Sweet Potato Leaf Extract

doi:10.7506/spkx1002-6630-201106010

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 45-48.doi: 10.7506/spkx1002-6630-201106010

• Processing Technology • Previous Articles Next Articles

Spray Drying of Sweet Potato Leaf Extract

LIU Chun-quan1,2，SONG Jiang-feng1,2，ZHANG Ying1,2,3，LI Da-jing1,2

1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2. Engineering
Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China,
Nanjing 210014, China；3. Ginling College, Nanjing Normal University, Nanjing 210097, China

Received:2010-06-09 Revised:2011-01-20 Online:2011-03-25 Published:2011-03-03
Contact: SONG Jiang-feng1 E-mail:songjiangfeng102@163.com

Abstract

Abstract: In order to explore spray drying conditions of sweet potato leave extract (SPLE), orthogonal tests were used to optimize the spray drying conditions of SPLE on the basis of single factor tests. The results indicated that the optimal spray drying conditions were inlet air temperature of 190 ℃, flux rate of 300 mL/h and total solid content of 25%. Under the optimal spray drying conditions, the yield of the product, water content and activity loss rate were 53.78%, 5.29% and 11.13%, respectively.

Key words: sweet potato leave extract, spray drying, effect

CLC Number:

TS201.1

LIU Chun-quan1,2，SONG Jiang-feng1,2，ZHANG Ying1,2,3，LI Da-jing1,2. Spray Drying of Sweet Potato Leaf Extract[J]. FOOD SCIENCE, 2011, 32(6 ): 45-48.

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Spray Drying of Sweet Potato Leaf Extract

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