Optimization of Spray Drying Process for Manufacturing Dried Vinegar using Response surface methodology

분말식초제조를 위한 분무건조공정의 최적화

  • 황성희 (대구가톨릭대학교 식품공학과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Published : 2002.06.01

Abstract

This study was conducted to develop processing method for vinegar powder from natural vinegar for encapsulation applications. To optimize the spray drying process, experiment was designed by central composition method to find optimal conditions for manufacturing vinegar powder. The acidity, water absorption, solid content and heat stability of vinegar powder were selected as response variables. The optimal concentration of inclusion complex which was made with vinegar and ${\beta}$-cyclodextrin was determined on 30。bx. On increasing the concentration of ${\beta}$-cyclodextrin as a wall material, the quality of the vinegar was decreased. The optimum conditions of spray drying process for manufacturing vinegar powder were 188∼192$^{\circ}C$ and 500∼600 Lh$\^$ -1/ as inlet temperature and flow rate, respectively.

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