振动式超微粉碎对番薯全粉物化特性的影响
Influence of Vibration Type Superfine Grinding on Physicochemical Properties of Whole Sweet Potato Powder
王军 1程晶晶 1韩胜男1
作者信息
- 1. 许昌学院食品与生物工程学院,河南许昌461000
- 折叠
摘要
以番薯粗粉为研究对象,通过高频振动超微粉碎处理,研究振动式超微粉碎技术对番薯全粉物化特性的影响.结果表明,番薯粗粉经过超微粉碎处理5min后,平均粒径减小到28.58±2.84 μm,比表面积和离散度分别为0.57±0.08 m2/g,2.96±0.37,达到超微粉级别.随着超微粉碎时间的延长,番薯微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更为白亮、更均匀.与粗粉相比,番薯微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉.当超微粉碎处理时间为15 min时,所得番薯微粉持水力、持油力、吸湿性、溶胀度和溶解性分别为1.15 ±0.01 g/g,0.71±0.03 g/g,3.20±0.15％,2.88±0.30 mL/g,45.17±0.70％,加工特性最佳.超微粉碎处理可以显著改善番薯全粉的颗粒均匀性、颜色均匀性、吸湿性、溶胀度、溶解性等物化特性.
Abstract
The coarse powder of whole sweet potato is processed by vibration type superfine grinding and the effect of micronization on the physicochemical properties of whole sweet potato powder is investigated.The results show that the average particle size,specific surface area and dispersion of coarse powder become 28.58 ± 2.84 μm,0.57 ± 0.08 m2/g,2.96 ± 0.37,respectively,after micronizing for 5 min and the micro power can be called superfine power.With the increase of grinding time,the average particle size of sweet potato micro power decrease and the color of the micronized powder look more uniform and brighter.Compare with coarse powder,the angle of repose and slip angle of micro power increase and the bulk density and tap density decrease.The water holding capacity,oil holding capacity,hygroscopicity,swelling degree and solubility of micro power obtained after micronizing for 15 min are 1.15 ± 0.01 g/g,0.71 ± 0.03 g/g,3.20 ± 0.15％,2.88 ± 0.30 mL/g,45.17 ±0.70％,respectively,the processing properties of the powder are best.This research suggests that the vibration type superfine grinding is an effective technology to improve particles uniformity,color and other main physicochemical properties of whole sweet potato powder.
关键词
振动式超微粉碎/番薯全粉/物化特性Key words
vibration type superfine grinding/whole sweet potato powder/physicochemical properties引用本文复制引用
基金项目
河南省高等学校重点科研项目(15B550006)
许昌市科技发展计划项目(1502080)
出版年
2016
NETL
NSTL
维普
万方数据