该文探究对冬枣进行超声、微波、烫漂、汽蒸4种不同物理预处理对喷雾干燥冬枣粉理化性质的影响,在此基础上探究最佳工艺优化参数,主要是通过计算流体力学数值模拟分析了喷雾干燥过程的空气速度分布、温度分布和颗粒轨迹分布以及对冬枣粉集粉率、水分含量和出风温度的影响,并将模拟结果与实际结果进行正交试验。结果显示,超声预处理能显著提高冬枣粉的集粉率、总酚含量和黄酮含量,其中超声360 W、20 min处理效果最好,集粉率较对照组提高了31.87%、总酚含量提高了31.89%,黄酮含量提高了47.18%,同时超声预处理提高了冬枣粉的黄绿色;结合数值模拟和正交试验结果,确定冬枣最佳喷雾干燥工艺参数组合为进风温度120 ℃,进料速度0.45 L/h,进料浓度10%,模拟结果集粉率为91.78%、实验结果集粉率为89.54%。因此,该研究结果表明物理预处理结合喷雾干燥参数优化有利于制备高品质冬枣粉,为冬枣粉在食品工业的进一步应用提供一定的参考价值。
The effects of ultrasound, microwave, blanching, and steaming on the physicochemical properties of spray-dried winter jujube powder were investigated.On this basis, the optimal process optimization parameters were explored, mainly through computational fluid dynamics numerical simulation was used to analyze the air velocity distribution, temperature distribution, and particle trajectory distribution in the spray drying process, as well as the impact on the powder collection rate, moisture content, and air outlet temperature of winter jujube powder.And the article conducted orthogonal experiments between simulated and actual results. Results showed that ultrasonic pretreatment could significantly improve the powder collection rate, total phenol content, and flavonoid content of winter jujube powder.Among them, ultrasound treatment with 360 W and 20 min had the best effect, with a powder collection rate increased by 31.87%, total phenol content increased by 31.89%, and flavonoid content increased by 47.18% compared with the control group.At the same time, ultrasonic pretreatment improved the yellow-green color of winter jujube powder.Combined with the results of numerical simulation and orthogonal experiment, the optimal combination of spray drying process parameters of winter jujube was determined as air inlet temperature of 120 ℃, feed rate of 0.45 L/h, feed concentration of 10%, the powder collection rate of simulation results was 91.78%, and the powder collection rate of experimental results was 89.54%.Therefore, the research results of physical pretreatment combined with spray drying parameters optimization were conducive to the preparation of high-quality winter jujube powder, which provided a certain reference value for the further application of winter jujube powder in the food industry.
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