Influence of Vibration Type Superfine Grinding on Physicochemical Properties of Whole Sweet Potato Powder
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.
vibration type superfine grindingwhole sweet potato powderphysicochemical properties
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