Sprey Kurutma Teknolojisi
\nSprey kurutma teknolojisi ara\u015ft\u0131rmalar\u0131 19. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda ba\u015flam\u0131\u015f, end\u00fcstride sprey kurutma teknolojisinin yayg\u0131n olarak kullan\u0131lmas\u0131yla birlikte, insanlar bunun temel ilkeleri ve \u00f6zellikleri hakk\u0131nda da derinlemesine ara\u015ft\u0131rmalar yapm\u0131\u015ft\u0131r.
\n1.1 P\u00fcsk\u00fcrtmeli kurutma teknolojisinin prensibi P\u00fcsk\u00fcrtmeli kurutma temel prensibi, pompa taraf\u0131ndan filtreden ge\u00e7en malzemenin p\u00fcsk\u00fcrtmeli kurutucu atomiz\u00f6r\u00fcn\u00fcn \u00fcst\u00fcne ta\u015f\u0131nmas\u0131, atomiz\u00f6rlerin kullan\u0131m\u0131n\u0131n k\u00fc\u00e7\u00fck yar\u0131\u00e7apl\u0131 damlac\u0131klar nedeniyle s\u0131v\u0131 malzeme damlac\u0131klar\u0131na da\u011f\u0131lmas\u0131d\u0131r, spesifik y\u00fczey alan\u0131 ve y\u00fczey serbest enerjisi b\u00fcy\u00fckt\u00fcr ve y\u00fcksek derecede da\u011f\u0131l\u0131m, buhar bas\u0131nc\u0131n\u0131n y\u00fczeyindeki nem damlac\u0131klar\u0131, s\u0131v\u0131 nem buhar bas\u0131nc\u0131 d\u00fczlemi alt\u0131ndaki ayn\u0131 ko\u015fullardan daha b\u00fcy\u00fckt\u00fcr, bu nedenle nem buharla\u015fmas\u0131 son derece h\u0131zl\u0131d\u0131r, \u00fcr\u00fcn h\u0131zl\u0131d\u0131r! \u00dcr\u00fcn h\u0131zl\u0131 bir \u015fekilde kurutulur.
\nDai life ve di\u011ferleri, k\u00fctlenin korunumu, enerjinin korunumu ve Newton'un ikinci yasas\u0131na g\u00f6re, sprey kurutma i\u015fleminin tek boyutlu \u00e7ift y\u00f6nl\u00fc statik matematiksel modelini, sprey kurutman\u0131n termal kurutma mekanizmas\u0131n\u0131n teorik \u00e7al\u0131\u015fmas\u0131ndan, sprey kurutman\u0131n teknik seviyesini iyile\u015ftirmek i\u00e7in b\u00fcy\u00fck \u00f6nem ta\u015f\u0131yor.
\n1.2 P\u00fcsk\u00fcrtmeli kurutma teknolojisinin \u00f6zellikleri 1.2.1 \u00dcr\u00fcn kalitesini sa\u011flamak i\u00e7in h\u0131zl\u0131 kurutma. G\u0131dalar protein ve \u015feker i\u00e7erir ve protein genellikle 60-80 \u2103'de birka\u00e7 dakika tutulursa denat\u00fcrasyon \u00fcretir, y\u00fcksek s\u0131cakl\u0131klara yerle\u015ftirilirse Melad reaksiyonu da \u00fcretir. P\u00fcsk\u00fcrtmeli kurutman\u0131n kullan\u0131m\u0131, \u00fcr\u00fcn\u00fcn kalitesini sa\u011flamak i\u00e7in g\u0131da termal denat\u00fcrasyonunun kurutma s\u00fcrecini ve aromatik bile\u015fenlerin kayb\u0131n\u0131 etkili bir \u015fekilde engelleyebilen \u00fcr\u00fcn\u00fc yaln\u0131zca 3-10s kurutabilir.
\n1.2.2 Kuru \u00fcr\u00fcnler iyi da\u011f\u0131l\u0131m, ak\u0131\u015fkanl\u0131k ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir. Kuru \u00fcr\u00fcnler i\u00e7in da\u011f\u0131labilirlik, ak\u0131\u015fkanl\u0131k ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00fcr\u00fcn kalitesinin \u00f6nemli g\u00f6stergeleridir. P\u00fcsk\u00fcrtmeli kurutma i\u015fleminde, \u00fcr\u00fcn\u00fcn kurutulmas\u0131 s\u0131cak havada ger\u00e7ekle\u015ftirilir, b\u00f6ylece \u00fcr\u00fcn temel olarak damlac\u0131klarla benzer bir k\u00fcresel \u015fekli koruyabilir, b\u00f6ylece iyi bir da\u011f\u0131l\u0131m, ak\u0131\u015fkanl\u0131k ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahip olur.
\n1.2.3 \u00dcretim s\u00fcreci basitle\u015ftirilmi\u015ftir, kullan\u0131m\u0131 ve kontrol\u00fc kolayd\u0131r ve s\u00fcrekli seri \u00fcretim i\u00e7in uygundur. P\u00fcsk\u00fcrtmeli kurutma yoluyla elde edilen \u00fcr\u00fcnlerin \u00e7o\u011funun ezilmesine ve elenmesine gerek yoktur, b\u00f6ylece \u00fcretim s\u00fcrecini azalt\u0131r ve \u00fcretim s\u00fcrecini basitle\u015ftirir. \u00dcr\u00fcn partik\u00fcl boyutu, y\u0131\u011f\u0131n yo\u011funlu\u011fu, nem, belirli bir aral\u0131kta, ayarlama i\u00e7in \u00e7al\u0131\u015fma ko\u015fullar\u0131n\u0131 de\u011fi\u015ftirebilirsiniz, kontrol ve y\u00f6netim \u00e7ok uygundur ve sanayile\u015fmi\u015f b\u00fcy\u00fck \u00f6l\u00e7ekli \u00fcretimin gereksinimlerine uyum sa\u011flayabilir.
\n1.2.4 Kamu tehlikelerinin olu\u015fmas\u0131n\u0131 \u00f6nleyin, \u00fcretim ortam\u0131n\u0131 iyile\u015ftirin. P\u00fcsk\u00fcrtmeli kurutma kapal\u0131 bir kapta ger\u00e7ekle\u015ftirildi\u011finden, toz u\u00e7u\u015fmas\u0131n\u0131n neden oldu\u011fu kurutma i\u015flemini \u00f6nleyebilir, \u00e7evre kirlili\u011fini \u00f6nleyebilir.
\n1.3 P\u00fcsk\u00fcrtmeli kurutman\u0131n sorunlar\u0131 P\u00fcsk\u00fcrtmeli kurutma teknolojisinin avantajlar\u0131 \u00f6nemlidir, ancak eksiklikleri g\u00f6z ard\u0131 edilemez. Eksiklikleri temel olarak g\u00fc\u00e7 t\u00fcketimi, hacim \u0131s\u0131 transfer katsay\u0131s\u0131 ve termal verimlilik d\u00fc\u015f\u00fckt\u00fcr, ekipman hacmi b\u00fcy\u00fckt\u00fcr, yap\u0131\u015fkan duvar fenomenine e\u011filimlidir, daha b\u00fcy\u00fck bir kerelik yat\u0131r\u0131md\u0131r.
\n\u00d6zellikle yap\u0131\u015fkan duvar sorunu, sprey kurutma i\u015fleminde, yap\u0131\u015fkan duvar malzemesinin s\u0131cak i\u00e7 duvarda uzun s\u00fcre kalmas\u0131 nedeniyle kavrulmas\u0131 veya bozulmas\u0131, \u00fcr\u00fcn kalitesini etkileyebilir. Zhou Xueyong ve arkada\u015flar\u0131, sprey kurutma yap\u0131\u015fkan duvar\u0131n\u0131n t\u00fcrlerini ve nedenlerini analiz etmi\u015f, \u00fc\u00e7 t\u00fcr sprey kurutma yap\u0131\u015fkan duvar\u0131 ortaya koymu\u015ftur: yar\u0131 \u0131slak malzeme yap\u0131\u015fkan duvar\u0131, d\u00fc\u015f\u00fck erime noktal\u0131 malzeme s\u0131cak eriyik yap\u0131\u015fkan duvar\u0131 ve kuru toz y\u00fczey yap\u0131\u015fmas\u0131 ve \u00e7e\u015fitli yap\u0131\u015fkan duvar programlar\u0131n\u0131 \u00e7\u00f6zmek i\u00e7in ortaya konmu\u015ftur.
\nG\u0131da end\u00fcstrisinde sprey kurutma
\n2.1 \u00c7in'de meyve ve sebze tozu \u00fcretiminde sprey kurutma uygulamas\u0131 b\u00fcy\u00fck bir tar\u0131m \u00fclkesidir, \u00fclkedeki meyve ve sebze end\u00fcstrisi g\u0131da s\u00fctunu end\u00fcstrisinden sonra ikinci s\u0131raya yerle\u015fmi\u015ftir. Meyve ve sebze tozu, benzersiz avantajlar\u0131 nedeniyle, sadece meyve ve sebzelerin eksikliklerinin \u00fcstesinden gelmek i\u00e7in de\u011fil, depolamaya dayan\u0131kl\u0131 de\u011fildir, \u00e7\u00fcr\u00fcmesi ve bozulmas\u0131 kolayd\u0131r ve insanlar\u0131n meyve ve sebzelerin \u00e7e\u015fitlendirilmesini, y\u00fcksek kaliteli ve taze trendini kar\u015f\u0131layabilir. insanlar\u0131n ihtiya\u00e7lar\u0131, bu nedenle geni\u015f bir geli\u015fme beklentisi var.
\nMeyve ve sebze tozu haz\u0131rlama teknolojisi, sprey kurutma, s\u0131cak hava kurutma, vakumlu dondurarak kurutma, mikrodalga kurutma, de\u011fi\u015fken s\u0131cakl\u0131k diferansiyel bas\u0131n\u00e7l\u0131 \u015fi\u015firme kurutma ve ultra-mikro toz haline getirme teknolojisi gibi daha fazlad\u0131r, ancak benzersiz avantajlar\u0131 nedeniyle sprey kurutma, b\u00f6ylece meyve ve sebzelerin i\u015flenmesinde toz i\u00e7inde \u00e7ok \u00f6nemli bir konuma sahiptir.
\n2.2 Haz\u0131r \u00e7ay i\u00e7eceklerinin uygulanmas\u0131nda sprey kurutma teknolojisi Haz\u0131r \u00e7ay i\u00e7ecekleri, suda h\u0131zla \u00e7\u00f6z\u00fclebilen kat\u0131 bir i\u00e7ecek \u00e7ayd\u0131r, \u00e7\u00fcnk\u00fc uygun bir i\u00e7me ve ta\u015f\u0131ma \u00f6zelli\u011fine sahiptir, suda \u00e7\u00f6z\u00fcn\u00fcr, kal\u0131nt\u0131 b\u0131rakmaz, pestisit kal\u0131nt\u0131lar\u0131, k\u0131vam\u0131 ayarlamas\u0131 kolay veya di\u011fer yiyeceklerle kar\u0131\u015ft\u0131r\u0131lmas\u0131 kolay ve di\u011fer bir\u00e7ok \u00f6zellik, bu nedenle insanlar taraf\u0131ndan giderek daha fazla tercih edilmektedir.
\nBiqiu Yun, Ganoderma lucidum ve siyah \u00e7ay\u0131 hammadde olarak kullanarak, Ganoderma lucidum siyah \u00e7ay kat\u0131 i\u00e7ecek \u00fcretim s\u00fcreci ko\u015fullar\u0131n\u0131, siyah \u00e7ay ekstresi 15%, Ganoderma lucidum ekstresi 35%, sitrik asit 1%, \u015feker 8%, maltodekstrin 15% ilavesi i\u00e7in en uygun form\u00fcl ve i\u015flem ko\u015fullar\u0131n\u0131 incelemek i\u00e7in sprey kurutma teknolojisini kulland\u0131; P\u00fcsk\u00fcrtmeli kurutma i\u00e7in optimum ko\u015fullar 180 \u2103 giri\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 \u00e7\u0131k\u0131\u015f s\u0131cakl\u0131\u011f\u0131, 180 \u2103 giri\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 \u00e7\u0131k\u0131\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 giri\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 giri\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 giri\u015f s\u0131cakl\u0131\u011f\u0131 ve 80 \u2103 \u00e7\u0131k\u0131\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 giri\u015f s\u0131cakl\u0131\u011f\u0131, P\u00fcsk\u00fcrtmeli kurutma i\u00e7in optimum i\u015flem ko\u015fullar\u0131 180 \u2103 hava giri\u015f s\u0131cakl\u0131\u011f\u0131, 80 \u2103 hava \u00e7\u0131k\u0131\u015f s\u0131cakl\u0131\u011f\u0131, 25 ml \/ dak besleme hacmidir.
\n2.3 Baz\u0131 g\u0131da katk\u0131 maddeleri nedeniyle g\u0131da katk\u0131 maddelerinin uygulanmas\u0131nda sprey kurutma, \u0131\u015f\u0131k, oksijen, s\u0131cakl\u0131k, nem gibi \u00e7evresel fakt\u00f6rlere duyarl\u0131d\u0131r ve g\u0131da katk\u0131 maddelerinin kendileri koku, koku, keskinlik ve di\u011fer k\u00f6t\u00fc kokularda bulunur, g\u0131dadaki uygulamas\u0131n\u0131 ciddi \u015fekilde etkiler ve g\u0131da end\u00fcstrisinin geli\u015fimini engeller.
\n20. y\u00fczy\u0131lda mikroenkaps\u00fclasyon teknolojisinin do\u011fu\u015fuyla birlikte bu sorunlar \u00e7\u00f6z\u00fclm\u00fc\u015ft\u00fcr ve mikroenkaps\u00fclasyon teknolojisinin anahtar\u0131 p\u00fcsk\u00fcrtmeli kurutmad\u0131r. NgLayTze ve arkada\u015flar\u0131, farkl\u0131 maltodekstrin konsantrasyonunun ve sprey kurutma pop\u00fclasyon s\u0131cakl\u0131\u011f\u0131n\u0131n ejderha meyvesi pancar\u0131 k\u0131rm\u0131z\u0131 pigmenti i\u00e7eri\u011fi \u00fczerindeki etkisini incelemi\u015f ve optimum sprey kurutma ko\u015fullar\u0131n\u0131n 155 \u00b0 C insan giri\u015f s\u0131cakl\u0131\u011f\u0131 ve maltodekstrin konsantrasyonunun 20% oldu\u011funu tespit etmi\u015ftir.
\n2.4 Bal\u0131k ya\u011f\u0131ndaki \u00e7oklu doymam\u0131\u015f ya\u011f asitlerinin (DHA ve EPA) oksitlenmesinin \u00e7ok kolay olmas\u0131 nedeniyle sa\u011fl\u0131k g\u0131dalar\u0131nda sprey kurutma uygulamas\u0131, sa\u011fl\u0131k g\u0131dalar\u0131nda uygulanmas\u0131n\u0131 ve pazar talebini ciddi \u015fekilde engellemektedir ve bal\u0131k ya\u011f\u0131 mikroenkaps\u00fclasyonu sadece oksidasyonunu ve bozulmas\u0131n\u0131 etkili bir \u015fekilde \u00f6nlemekle kalmaz, ayn\u0131 zamanda bal\u0131k tad\u0131n\u0131 da maskeleyebilir.
\n2.5 P\u00fcsk\u00fcrtmeli kurutma teknolojisinin di\u011fer g\u0131da alanlar\u0131nda uygulanmas\u0131 P\u00fcsk\u00fcrtmeli kurutma teknolojisi ara\u015ft\u0131rmalar\u0131n\u0131n derinle\u015fmesi ve insanlar\u0131n g\u0131dalar\u0131n lezzet ve besin de\u011ferine y\u00f6nelik gereksinimlerinin artmaya devam etmesiyle birlikte, piyasada yumurta sar\u0131s\u0131 tozu, tah\u0131l tozu, baharat tozu ve benzeri gibi p\u00fcsk\u00fcrtmeli kurutma y\u00f6ntemiyle \u00fcretilen daha fazla g\u0131da \u00fcr\u00fcn\u00fc bulunmaktad\u0131r. Ekonominin geli\u015fmesi nedeniyle, insanlar\u0131n ya\u015famlar\u0131 iyile\u015fmekte, insanlar\u0131n \u00e7e\u015fitli tah\u0131l ve tah\u0131l al\u0131m\u0131n\u0131n bir\u00e7ok alan\u0131 azalm\u0131\u015ft\u0131r ve \u00e7e\u015fitli tah\u0131llar ve tah\u0131llar, organizma i\u00e7in vazge\u00e7ilmez olan diyet lifi, mineraller vb. bak\u0131m\u0131ndan zengindir, bu nedenle tah\u0131l tozlar\u0131 t\u00fcketiciler aras\u0131nda olduk\u00e7a pop\u00fclerdir.
\nAna ta\u015f\u0131y\u0131c\u0131 olarak Li Ju-nam sprey kurutma teknolojisi, yam, siyah pirin\u00e7, m\u0131s\u0131r, karabu\u011fday, portakal ve toz i\u015fleme i\u00e7in di\u011fer tah\u0131llar ve meyveler ve sprey kurutma i\u015fleminin etkisinin oldu\u011fu fonksiyonel aktif bile\u015fenler \u00fczerindeki sprey kurutma i\u015flemini de\u011ferlendirir; temel malzeme olarak \u00e7e\u015fitli sprey kurutulmu\u015f toz ile d\u00f6rt \u00e7e\u015fit demleme fonksiyonel i\u00e7ece\u011fin kar\u0131\u015f\u0131m\u0131. Buna ek olarak, sprey kurutma teknolojisi bebek besinlerinin i\u015flenmesinde de yayg\u0131n olarak kullan\u0131lmaktad\u0131r, en yayg\u0131n olan\u0131 bebek s\u00fct tozunun i\u015flenmesidir.<\/p>","protected":false},"excerpt":{"rendered":"
What is the current status of spray drying technology in the food industry? Spray Drying Technology Spray drying technology research began in the early 19th century, with the spray drying technology in the industry is widely used, people on the basic principles and characteristics of it also carried out in-depth research. 1.1 The principle of […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n