Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Inlet Air Temperature and Atomizing Pressure on Fluidized Bed Coating Efficiency of Broken Peanut

흡입공기온도와 분무압력이 분쇄땅콩의 유동층 코팅효율에 미치는 영향

  • 강현아 (우송대학교 식품생명과학부) ;
  • 신명곤 (우송대학교 식품생명과학부)
  • Published : 2002.10.01
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Abstract

The effects of inlet air temperature and atomizing pressure on the coating efficiency were evaluated using peanuts. Broken peanut pieces were coated with dextrin and sodium caseinate solution by a fluidized bed coater. The coating efficiency was significantly influenced by inlet air temperature and atomizing pressure, with the optimal efficiency achieved at $70^{\circ}C$ and 3 bar, respectively. The coating material consisting of dextrin and sodium caseinate could be used for preventing rancidity of broken peanut.

분쇄땅콩의 결착력 증대 및 산패방지를 위한 유동층코팅 기술을 개발하고자, 유동충코팅공정의 흡입공기온도 및 분무압력이 분쇄땅콩의 유동층 코팅효율에 미치는 영향을 검토하였다. 흡입공기온도가 높을수록 코팅효율이 증가하였으며, 분무압력도 3 bar까지는 분무압력이 커질수록 코팅효율이 증가하는 경향을 나타내었다. 그리고, 덱스트린과 카제인나트륨로 구성된 코팅물질은 분쇄땅콩의 산패를 부분적으로 억제할 수 있음을 보여주었다.

Keywords

References

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