【摘要】 以蜜柑果皮为原料,以不同干燥方式干燥果皮,运用超微粉碎方法制成粉体,通过测定粉体的粒度分布情况、持水力、持油力及色度值等指标,对常压干燥、真空干燥及冷冻干燥等不同干燥方式进行比较,得出常压干燥方式最佳。并利用响应曲面法研究果皮超微粉碎工艺,以粗粉粒径、转速及粉碎次数为自变量,比表面积为响应值,研究各自变量及其交互作用对果皮超微粉碎效果的影响,确定最佳超微粉碎工艺为:粗粉粒径60～80目、转速16000r/min、粉碎次数3次,此工艺条件下,得到的比表面积为0.246m2/g。更多还原

【Abstract】 After drying by different methods,sweet orange peels were ultrafine ground.Atmospheric drying was found to be better than vacuum drying and freeze drying in terms of particle size distribution,water-holding and oil-holding capacities and color parameters of sweet orange peel power.Response surface methodology was used to optimize the ultrafine grinding of sweet orange peels.The specific surface area of orange peel powder was investigated with respect to material particle size,rotation speed and grinding number.The optimum conditions for the ultrafine grinding of sweet orange peels were determined as 60–80 mesh of material particle size,1600 r/min of rotation speed,and 3 grinding cycles.The specific surface area of orange peel powder obtained under the optimized conditions was 0.246 m2/g.更多还原