英文文献汇报ppt

↓ Seabuckthorn fruit juice powder
(SFJP) Fig. 1 Process flow chart for development of seabuckthorn fruit juice powder
introduction Experimental Results and discussion Conclusion
introduction Experimental Results and discussion Conclusion
Process flow chart for development of seabuckthorn fruit juice powder
Raw materials
Seabuckthorn fruits; Maltodextrin DE 10;tricalcium phosphate (Food grade) All other chemical reagents;
introduction Experimental Results and discussion Conclusion
Seabuckthorn berries ↓
Extraction of juice ↓
Pasteurization (75˚C, 30 min)
↓ Blending (Maltodextrin and tricalcium phosphate)
↓ Fruit juice slurry
↓ Spray drying (Inlet air temperature: 148.79 –191.21˚C) (Outlet air temperature: 65-90˚C) (Feed rate: 30 rpm) (Air pressure: 2.1 kg/cm2) ( Vacuum pressure: 50 Hg)
K =1, 2, 3, 4, 5; Y1(moisture constent),Y2(solubility),Y3(dispersibility) Y4(vitamin C),Y5(overall color difference value);
X1 :levels of inlet air temperature;X2：maltodextrin concentration
Y=β0+β1X1+β2X2+β11X12+β2X222+β12X1X2
regression coefficients:β0, β1, β2, β11, β22, β12; X1:the coded levels of inlet air temperature
X2:the coded levels of maltodextrin concentration this equation was used to evaluate the linear, quadratic and
Preparation of seabuckthorn fruit juice slurry
washed thoroughly and crushed in a mixer grinder, squeezed in muslin cloth and sieved through strainer（ 30 meshes） to get fine juice;
Initial level of vitamin C in fruit juice slurry before spray drying was 504.0 mg/100 g
introduction Experimental Results and discussion Conclusion
YK= f(X1; X2)
introduction Experimental Results and discussion Conclusion
interactive effects of independent variables on the chosen response.
introduction Experimental Results and discussion Conclusion
Table 3 shows the ANOVA data for response variables and their significance at 95 % confidence level along with correlation coefficients. A hig correlation coefficient (R > 0.7478) explained the goodness of fit of the experimental data in the response surface models of moisture content, solubility, dispersibility, vitamin C content and overall color difference value. This function showed that over 74.78 % of the total variation was accounted for or all the five response surface models fitted the data well and were adequately explained.
Seabuckthorn juice can be effectively utilized for development of nutritive rich fruit juice powder by utilizing spray drying process.
The aim of this study was to find out optimum conditions for spray drying process viz.,inlet air temperature and maltodextrin concentration levels for developing seabuckthorn fruit juice powder (SFJP) that should have desirable physico-chemical properties(moisture,solubility,dispersibility,vitamin C,overall color difference value).
introduction Experimental Results and discussion Conclusion Table 1 shows the real and coded values of the independent variables used to determine
the optimum
Optimization of spray drying process for development of seabuckthorn fruit juice powder
Statistical analysis Statistical Software：Design Expert(Version 6.0.10, Stat-Ease Inc., Minneapolis, MN).
introduction Experimental Results and discussion Conclusion
The regression coefficients obtained for the second order polynomials (SOP) of the five responses are shown in Table 4.
The RSM was used to derive the optimum formulation conditions using a five parameter five level Central Composite Rotatable Design (CCRD) which dictated 14 experimental runs.
Sps spray dried in a pilot-scale spray dryer; inlet air temperature:148.79–191.21 °C;vacuum : 50 Hg;
outlet air temperature: 65–90 °C;feed rate : 30 rpm; air pressure :2.1 kg/cm2; The samples were then transferred to paper foil polyethylene packages of size 15 cm x 20 cm and sealed immediately .
我们毕业啦 Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surf其a实ce是 答m辩e的th标o题d地o方logy
Reporter Lai Yunfei Date 2016/11/10
pasteurized at 75 °C for 30 min in water bath;
introduction Experimental Results and discussion Conclusion
the maltodextrin was dissolved in small portion of the juice and then added to the rest of the juice in a commercial blender( 1 min at low speed and 2 min at high speed); Tricalcium phosphate was then added to the liquid slurry and then again mixed for 3 min in the blender at high speed to get uniform slurry.