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研究不同DE值的麦芽糊精对五味子喷雾干燥的影响,测定了喷干粉的玻璃化转变温度(T_g)、粉体学性质及微观形态,并用吸湿等温线和玻璃化转变温度预测其储存稳定性。研究发现,加入麦芽糊精后得粉率增加,含水量降低,T_g升高,流动性变好,微观形态呈球形,且T_g随DE值的减小而增大。采用GAB模型拟合水分活度(a_w)与平衡含水量(EMC)之间,发现喷干粉的吸水量随DE值的增大而增加;Gordon-Taylor模型拟合EMC与T_g之间,T_g随含水量的增加而减小。喷干粉的储存临界条件得到提高,且随DE值的减小,临界水分活度与临界含水量升高。所以DE值越小,喷干粉越稳定。
The effects of maltodextrins with different DE values on the spray drying of Schisandra sphenanthera were studied. The glass transition temperature (T_g), powder properties and microstructure of spray dried powder were determined. The storage stability was predicted by the moisture absorption isotherms and glass transition temperature . The results showed that after addition of maltodextrin, the yield of powder increased, the water content decreased, T_g increased, the fluidity became better, the microstructure was spherical, and T_g increased with the decrease of DE value. GAB model was used to fit the water activity (a_w) with the equilibrium water content (EMC), and it was found that water absorption of spray dried powder increased with increasing DE value. Gordon-Taylor model fitting between EMC and T_g, T_g Water content increases and decreases. The storage critical condition of spraying dry powder is improved. With the decrease of DE value, the critical water activity and the critical moisture content increase. So the smaller the value of DE, the more stable spray dry powder.