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我们毕业啦其实是答辩的标题地方OptimizationofspraydryingprocessfordevelopingseabuckthornfruitjuicepowderusingresponsesurfacemethodologyReporterDateLaiYunfei2016/11/10introductionExperimentalResultsanddiscussionConclusionCONTANTSintroductionExperimentalResultsanddiscussionConclusionSeabuckthorn(Hippophaerhamnoides),adeciduousshrubwithyellowororangeberriesisattractingconsiderableattentionmainlyforitsmedicinalvalueandgreateconomicpotential(LiandSchroeder1996;LiandWang1998).Seabuckthornjuicecanbeeffectivelyutilizedfordevelopmentofnutritiverichfruitjuicepowderbyutilizingspraydryingprocess.Theaimofthisstudywastofindoutoptimumconditionsforspraydryingprocessviz.,inletairtemperatureandmaltodextrinconcentrationlevelsfordevelopingseabuckthornfruitjuicepowder(SFJP)thatshouldhavedesirablephysico-chemicalproperties(moisture,solubility,dispersibility,vitaminC,overallcolordifferencevalue).introductionResultsanddiscussionConclusionExperimentalProcessflowchartfordevelopmentofseabuckthornfruitjuicepowderRawmaterialsSeabuckthornfruits;MaltodextrinDE10;tricalciumphosphate(Foodgrade)Allotherchemicalreagents;Preparationofseabuckthornfruitjuiceslurrywashedthoroughlyandcrushedinamixergrinder,squeezedinmuslinclothandsievedthroughstrainer（30meshes）togetfinejuice;pasteurizedat75°Cfor30mininwaterbath;introductionResultsanddiscussionConclusionExperimentalthemaltodextrinwasdissolvedinsmallportionofthejuiceandthenaddedtotherestofthejuiceinacommercialblender(1minatlowspeedand2minathighspeed);Tricalciumphosphatewasthenaddedtotheliquidslurryandthenagainmixedfor3minintheblenderathighspeedtogetuniformslurry.SpraydryingTheslurrywasspraydriedinapilot-scalespraydryer;inletairtemperature:148.79–191.21°C;vacuum:50Hg;outletairtemperature:65–90°C;feedrate:30rpm;airpressure:2.1kg/cm2;Thesampleswerethentransferredtopaperfoilpolyethylenepackagesofsize15cmx20cmandsealedimmediately.introductionResultsanddiscussionConclusionExperimentalSeabuckthornberries↓Extractionofjuice↓Pasteurization(75˚C,30min)↓Blending(Maltodextrinandtricalciumphosphate)↓Fruitjuiceslurry↓Spraydrying(Inletairtemperature:148.79–191.21˚C)(Outletairtemperature:65-90˚C)(Feedrate:30rpm)(Airpressure:2.1kg/cm2)(Vacuumpressure:50Hg)↓Seabuckthornfruitjuicepowder(SFJP)Fig.1ProcessflowchartfordevelopmentofseabuckthornfruitjuicepowderintroductionResultsanddiscussionConclusionExperimentalOptimizationofspraydryingprocessfordevelopmentofseabuckthornfruitjuicepowderStatisticalanalysisStatisticalSoftware：DesignExpert(Version6.0.10,Stat-EaseInc.,Minneapolis,MN).TheRSMwasusedtoderivetheoptimumformulationconditionsusingafiveparameterfivelevelCentralCompositeRotatableDesign(CCRD)whichdictated14experimentalruns.introductionResultsanddiscussionConclusionExperimentalTable1showstherealandcodedvaluesoftheindependentvariablesusedtodeterminetheoptimumaFordrying100gfruitjuiceslurrybykeepingjuice(100g)andtricalciumphosphate(2g)asconstantvariablesintroductionResultsanddiscussionConclusionExperimentalTheresponsesforeachrun(Table2)weresubjectedtomultipleregressionanalysis.InitiallevelofvitaminCinfruitjuiceslurrybeforespraydryingwas504.0mg/100gintroductionResultsanddiscussionConclusionExperimentalYK=f(X1;X2)K=1,2,3,4,5;Y1(moistureconstent),Y2(solubility),Y3(dispersibility)Y4(vitaminC),Y5(overallcolordifferencevalue);X1:levelsofinletairtemperature;X2：maltodextrinconcentrationY=β0+β1X1+β2X2+β11X12+β2X222+β12X1X2regressioncoefficients:β0,β1,β2,β11,β22,β12;X1:thecodedlevelsofinletairtemperatureX2:thecodedlevelsofmaltodextrinconcentrationthisequationwasusedtoevaluatethelinear,quadraticandinteractiveeffectsofindependentvariablesonthechosenresponse.introductionConclusionExperimentalTable3showstheANOVAdataforresponsevariablesandtheirsignificanceat95%confidencelevelalongwithcorrelationcoefficients.Ahigcorrelationcoefficient(R0.7478)explainedthegoodnessoffitoftheexperimentaldataintheresponsesurfacemodelsofmoisturecontent,solubility,dispersibility,vitaminCcontentandoverallcolordifferencevalue.Thisfunctionshowedthatover74.78%ofthetotalvariationwasaccountedfororallthefiveresponsesurfacemodelsfittedthedatawellandwereadequatelyexplained.ResultsanddiscussionintroductionConclusionExperimentalTheregressioncoefficientsobtainedforthesecondorderpolynomials(SOP)ofthefiveresponsesareshowninTable4.ResultsanddiscussionMoisturecontentobtianedtheEq.(4)byTable4:themoisturecontentdecreasedwiththeincreaseininletairtemperature（maximuminfluence）aswellasmaltodextrinconcentration.Thismaybeduetogenerationofhighhotairduringdrying,whichmighthavetrappedthemoistairthatwasfoundinthefedproductanditmighthavereducedthemoisturecontenttoagreaterextent(JayaandDas2004).SolubilityanddispersibilityobtianedtheEq.(5)and(6)byTable4:introductionConclusionExperimentalResultsanddiscussionadecreaseinthemaltodextrinconcentrationlevelinthefruitjuiceslurryincreasedthesolubilityanddispersibilityvaluesofthefruitjuicepowder.Thismaybeduetopresenceoflessamountofinsolubleresidueandformationofveryfewlumpsasaresultofuseofloweramountofadditivei.e.maltodextri