Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (18): 3830-3839.doi: 10.3864/j.issn.0578-1752.2011.18.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Spray Drying Processing on the Physicochemical Properties of Instant Longan Powder

SU  Dong-Xiao, LIAO  Sen-Tai, ZHANG  Ming-Wei, HOU  Fang-Li, TANG  Xiao-Jun, WEI  Zhen-Cheng, ZHANG  Rui-Fen, CHI  Jian-Wei, ZHANG  Yan, DENG  Yuan-Yuan   

  1. 1.广东省农业科学院农业生物技术研究所/农业部功能食品重点开放实验室
    2. 华中农业大学食品科技学院
  • Received:2010-10-25 Revised:2011-05-17 Online:2011-09-15 Published:2011-06-21

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Abstract: 【Objective】 The effects of inlet temperature and hot air rate on the physicochemical properties of instant longan powder were studied. 【Method】 Different inlet temperatures and different hot air rates on the physicochemical properties of instant longan powder were determined, such as moisture content, bulk density, stickiness, dissolution time, isotherms of water sorption, glass transition temperature and microstructure. 【Result】 With the inlet temperature increased from 160℃ to 190℃ or hot air rate increased from 23.00 m3•h-1 to 29.00 m3•h-1, the moisture content decreased by 25.52% and 39.42%, stickiness declined by 55.75% and 61.11%, but glass transition temperature increased by 8.30 ℃ and 7.07 ℃, dissolution time increased by 1.29 times and 1.47 times, and bulk density increased by 22.87% and 20.15%. And simultaneously there were changes in L*, a*, b*, hue, chroma values, monolayer moisture content and microstructure of the spray-dried powder for all inlet temperature investigated. 【Conclusion】 It is important to control the parameters of spray drying machine for producing excellent instant longan powder.

Key words: Spray drying, Processing, Instant longan powder, Physicochemical properties

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