FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (6): 70-72.
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LI Jian-Cheng, JIANG Xue-Hong, DENG Lin-Wei, QIN Cui-Qun
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Abstract: ltisaratherdifficulttechniqueto makemicrodotbysprayingunderpressureasaposf -treatmentonsucrose esters.Theoptimumtechnologyconditionsobtainedbystudyingandtestingwere:thetemperatureofrawmate rialswas at120to 130℃,spraying pressure 0.4to0.5MPa,the temperature of spray hea d130to 135℃,diameter f spray head1mm.The temperature of entering win d was 10℃andthat of out windwas 25to 30℃and flowrate of entering windwas1800m 3 /hThe microdots of product couldpassthrough0.2mmto 0.25mm.
Key words: Sucrose Esters , Making Microdots , Spr aying under Pressure
LI Jian-Cheng, JIANG Xue-Hong, DENG Lin-Wei, QIN Cui-Qun. Processing Study on Making Microdots of Sucrose Esters[J]. FOOD SCIENCE, 2002, 23(6): 70-72.
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