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1
題名:Volatiles retention in a thin layer system simulating spray drying     (34點)
以薄層系統模擬噴霧乾燥過程中揮發性物質的保留
著者:K. S. Tseng(曾國書) ;K. L. Wu(吳昆崙)
出版地區:台灣
出版城市:台南市
學科:人文綜合 ; 社科綜合
關鍵字:乾燥 ; 揮發性物質保留 ; 麥芽糊精 ; 脫脂奶粉 ; drying ; volatiles retention ; maltodextrin ; skim milk
刊名:Journal of Tainan University of Technology
卷期:30卷(2011.10)
頁碼:1-17
語言:英語
摘要: 中文摘要PDF ; 英文摘要PDF

本實驗藉由薄層系統的熱風乾燥(40及到°C )來部分模擬噴霧乾燥的過程,以瞭解乾燥過程中揮發性物質的保留機制。以麥芽糊精(40%及6 0%)和脫脂奶粉(4 0%)兩種物質作為揮發性物質的攜帶者。實驗初期在麥芽糊精中加入5000ppm的三種揮發性物質(戊醇、萃甲腔、檸檬精油)進行熱風乾燥, 後績的實驗中其他三種揮發性物質(乙酸丁醋、乙酸戊醋、2, 5 -二甲基耽噱)亦加到麥芽糊精和脫脂奶粉中, 進行進一步的研究, 但是濃度較低, 為5 0 ppm 。揮發性成分的保留率測量是先以L ike n-Ni ckers on 同時蒸餾及濃縮法萃取樣品中的揮發性成分,再以GC -MS測量其濃度。 結果顯示,在的℃乾燥時, 加入40%麥芽糊精中的揮發性成分在最初的8 0分鐘內嚴重的損失,只有約一半的揮發性成分被保留下來;但之後檸檬精油的保留率就維持恆定不再損失, 但是戊醇及萃甲腔的保留率仍持續降低,經過了9個小時後,幾乎損失殆盡。在5 0 °C乾燥時也有類似的情況。男外就4 0%的脫脂奶粉溶液而言,除了D - l imon e ne之外,其他5種揮發性物質在緩慢的乾燥過程中皆會損失。在4 0%麥芽糊精的乾燥過程中,乾燥速率大都維持在恆率乾燥期,香氣成分在此時期產生了很大的損失。然而當麥芽糊精的濃度提高到6 0%時,幾乎所有的六種香氣成分都沒有明顯的損失,這可能是選擇性的擴散在一開始就發揮作用,此時乾燥速率已進入減率乾燥期。從研究結果可知, 揮發性物質的選擇性擴散理論無法完全應用在薄層系統的乾燥。
Experiments were designed and conducted to simulate volati les retention partially during a drying process by creating a thin layer feed system and drying it by hot-air at 40 and 50°C. Volatiles carriers used were maltodextrin (40 and 60%, WWB) and skim milk (40%). A mixture of vol atile compounds made up of pentanol, benzaldehyde, D-limonene, was added to the carriers in the beginning at a higher concentration of 5000 ppm and in some cases three more volatiles were used, including butyl acetate, pentyl acetate and 2,5-dimethyl pyrazine, each at a concentration of 50 ppm. The volati le contents of the feed materials just before and after drying was determined by Liken -Nickerson simultaneo us distillation and concentration followed by GC-MS ana lysis. The results showed that volatiles were seriously lost during the first 80 min at 40 'c for all three volatiles in a 40% maltodextrin feed, after that, as drying contin ued, D-limonene seemed to cease loss but pentanol and benzaldehyde lost conti nuously. The same situation was observed at 50°C drying but with the volatiles retention lower than that of at 40°C drying. For the 40% skim milk feed, with the exception of D-limonene (presented the highest retention), volatiles loss occurred during the slow drying process. During the whole drying trial of 40% maltodextrin, drying was maintained in the constant rate period of drying and most of the volatiles showed a great loss in this period. However, when 60% of maltodextrin was applied, no distinct volatiles loss was observed for all of the 6 volatiles, because the selective diffusion mechanism was effec tive at the concentration from very begin ning, which is corresponding to the falling rate period of drying. It was concluded that, the selective diffusion mechanism is not completely app licable during the drying process of a thin layer feed system in terms of volatile retention.




本卷期目次
Journal of Tainan University of Technology 30卷 (2011.10)
Volatiles retention in a thin layer system simulating spray drying/ K. S. TsengK. L. Wu
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