Abstract
In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.
Wheel형 분무건조기에서 식품첨가제로 사용되는 치즈분말의 건조공정을 반응표면법에 의하여 원료의 고형분함량, wheel 회전속도 및 출구온도를 독립변수로 하고 분말제품의 수분함량, 겉보기밀도, 분말 입자크기 및 현탁액의 점도를 종속변수로 하여 중심합성계획법에 따라 분산분석한 후 유의성과 상관관계를 검증하였다. 독립변수와 종속변수들의 상관관계를 검증한 결과 입자크기와 수분함량은 wheel의 회전속도가 커질수록 감소하였고, 겉보기밀도는 출구온도가 높아짐에 따라 감소하였다. 현탁액의 점도는 wheel의 회전속도와 고형분함량이 커짐에 따라 증가하였다. 분말제품의 종속변수들의 상관관계에서 수분함량과 겉보기밀도는 비례 관계, 입자크기는 수분함량과 겉보기밀도와 반비례의 관계를 나타내었다.