英文文献汇报ppt课件.pptx
我们毕业啦其实是答辩的标题地方,Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology,Reporter,Date,Lai Yunfei,2016/11/10,introduction,Experimental,Results and discussion,Conclusion,CONTANTS,introduction,Experimental,Results and discussion,Conclusion,Seabuckthorn (Hippophae rhamnoides), a deciduous shrub with yellow or orange berries is attracting considerable attention mainly for its medicinal value and great economic potential (Li and Schroeder 1996; Li and Wang1998).Seabuckthorn juice can be effectively utilized for development of nutritive rich fruit juice powder by utilizing spray drying process.The aim of this study was to find out optimum conditions for spray drying process viz.,inlet air temperature and maltodextrin concentration levels for developing seabuckthorn fruit juice powder (SFJP) that should have desirable physico-chemical properties(moisture,solubility,dispersibility,vitamin C,overall color difference value).,introduction,Results and discussion,Conclusion,Experimental,Process flow chart for development of seabuckthorn fruit juice powderRaw materialsSeabuckthorn fruits; Maltodextrin DE 10;tricalcium phosphate (Food grade)All other chemical reagents;Preparation of seabuckthorn fruit juice slurrywashed thoroughly and crushed in a mixer grinder, squeezed in muslin cloth and sieved through strainer（ 30 meshes） to get fine juice;pasteurized at 75 C for 30 min in water bath;,introduction,Results and discussion,Conclusion,Experimental,the maltodextrin was dissolved in small portion of the juice and then added to the rest of the juice in a commercial blender( 1 min at low speed and 2 min at high speed);Tricalcium phosphate was then added to the liquid slurry and then again mixed for 3 min in the blender at high speed to get uniform slurry.Spray dryingThe slurry was spray dried in a pilot-scale spray dryer;inlet air temperature:148.79191.21 C;vacuum : 50 Hg; outlet air temperature: 6590 C;feed rate : 30 rpm; air pressure :2.1 kg/cm2; The samples were then transferred to paper foil polyethylene packages of size 15 cm x 20 cm and sealed immediately .,introduction,Results and discussion,Conclusion,Experimental,Seabuckthorn berries Extraction of juicePasteurization(75C, 30 min)Blending(Maltodextrin and tricalcium phosphate)Fruit juice slurrySpray drying(Inlet air temperature: 148.79 191.21C) (Outlet air temperature: 65-90C) (Feed rate: 30 rpm)(Air pressure: 2.1 kg/cm2)( Vacuum pressure: 50 Hg)Seabuckthorn fruit juice powder (SFJP)Fig. 1 Process flow chart for development of seabuckthorn fruit juice powder,introduction,Results and discussion,Conclusion,Experimental,Optimization of spray drying process for development of seabuckthorn fruit juice powderStatistical analysisStatistical Software：Design Expert(Version 6.0.10, Stat-Ease Inc., Minneapolis, MN).The RSM was used to derive the optimum formulation conditions using a five parameter five level Central Composite Rotatable Design (CCRD) which dictated 14 experimental runs.,introduction,Results and discussion,Conclusion,Experimental,Table 1 shows the real and coded values of the independent variables used to determine the optimum,aFor drying 100 g fruit juice slurry by keeping juice (100 g) and tricalcium phosphate (2 g) as constant variables,introduction,Results and discussion,Conclusion,Experimental,The responses for each run (Table 2) were subjected to multiple regression analysis.,Initial level of vitamin C in fruit juice slurry before spray drying was 504.0 mg/100 g,introduction,Results and discussion,Conclusion,Experimental,YK= f(X1; X2)K =1, 2, 3, 4, 5; Y1(moisture constent),Y2(solubility),Y3(dispersibility) Y4(vitamin C),Y5(overall color difference value); X1 :levels of inlet air temperature;X2：maltodextrin concentration Y=0+1X1+2X2+11X12+2X222+12X1X2regression coefficients:0, 1, 2, 11, 22, 12;X1:the coded levels of inlet air temperature X2:the coded levels of maltodextrin concentration this equation was used to evaluate the linear, quadratic and interactive effects of independent variables on the chosen response.,introduction,Conclusion,Experimental,Table 3 shows the ANOVA data for response variables and their significance at 95 % confidence level along with correlation coefficients. A hig correlation coefficient (R 0.7478) explained the goodness of fit of the experimental data in the response surface models of moisture content, solubility, dispersibility, vitamin C content and overall color difference value. This function showed that over 74.78 % of the total variation was accounted for or all the five response surface models fitted the data well and were adequately explained.,Results and discussion,introduction,Conclusion,Experimental,The regression coefficients obtained for the second order polynomials (SOP) of the five responses are shown in Table 4.,Results and discussion,Moisture contentobtianed the Eq. (4) by Table 4:the moisture content decreased with the increase in inlet air temperature（maximum influence）as well as maltodextrin concentration.This may be due to generation of high hot air during drying, which might have trapped the moist air that was found in the fed product and it might have reduced the moisture content to a greater extent(Jaya and Das 2004). Solubility and dispersibilityobtianed the Eq. (5) and (6) by Table 4:,introduction,Conclusion,Experimental,Results and discussion,a decrease in the maltodextrin concentration level in the fruit juice slurry increased the solubility and dispersibility values of the fruit juice powder.This may be due to presence of less amount of insoluble residue and formation of very few lumps as a result of use of lower amount of additive i.e.maltodextrin(Abadio et al. 2004; Jaya and Das 2004). Vitamin C contentobtianed the Eq. (7) by Table 4:,introduction,Conclusion,Experimental,Results and discussion,vitamin C content of the juice powder increased significantly by reducing the spray drying condition i.e. inlet air temperature(maximum influence) and food additive i.e. maltodextrin concentration in the fruit juice slurry. which could be due to use of high temperature during processing.,Overall color difference valueobtianed the Eq. (8) by Table 4:it is clear that an decrease in maltodextrin concentration level in the fruit juice slurry decreased the overall color difference value of the fruit juice powder, while the reduction in inlet air temperature doesnt showed any prominent remarkable effect.This may be due to use of maltodextrin concentration at a lower extent, which might have not reduced the intensity of the bright orange color of the fruit juice slurry.,introduction,Conclusion,Experimental,Results and discussion,introduction,Conclusion,Experimental,Results and discussion,The contour plot for moisture content, solubility, dispersibility, vitamin C content and overall color difference value as a function of levels of inlet air temperature and maltodextrin concentration is shown in Fig. 2ae. The optimum area was obtained by superimposing(graphical method) the contour plots from which the optimum formulation was obtained (Madamba 1997).,introduction,Conclusion,Experimental,Results and discussion,introduction,Conclusion,Experimental,Results and discussion,Optimization of fruit juice powder processingThe desired goals for each variable and response were chosen as summarized in Table 5a.Table 5b shows that the software generated one optimum conditions of independent variables with the predicted values of responses.(X1 :levels of inlet air temperature;X2：maltodextrin concentration ;Y1(moisture constent),Y2(solubility),Y3(dispersibility),Y4(vitamin C),Y5(overall color difference value),introduction,Conclusion,Experimental,Results and discussion,Verification of second order polynomial modelThe SFJP was developed using the derived optimum processing conditions to check the validity of the SOP model. （inlet air temperature level of 162.5 C and maltodextrin concentration level of 25 g for drying 100 g）The experimental values for moisture, solubility, dispersibility,vitamin C and overall color difference value were determined and compared with the predicted values of the SOP model(Table 6).,introduction,Experimental,Results and discussion,Conclusion,Fourteen different runs according to the CCRD were used to study the quality parameters of SFJP at various levels of inlet air temperature and maltodextrin concentration.The response surface methodology was used to optimize the processing conditions using moisture content, solubility,dispersibility, vitamin C content and overall color difference value as responses.The SOP models for moisture content,solubility, dispersibility, vitamin C content and overall color difference value were statistically significant. By superimposing the contour plots, an optimum spray drying process i.e. inlet air temperature level of 162.5 C and maltodextrin concentration level of 25 g for drying 100 g of fruit juice slurry was recommended with predicted responses close to experimental values.The SFJP sample developed using the optimized spray drying process compared well with the commercial fruit juice powder sample in terms of nutritional properties.,THANKS,
