Optimization Of Process Parameters Of Egg Liquid Spray Drying

In this paper,the effects of spray drying process parameters of whole egg liquid,egg yolk liquid and egg white liquid on egg powder yield and nutritional index were systematically studied.The following results were obtained:During the whole egg liquid spray drying process,the whole egg powder yield increased with the increase of the inlet air temperature and the pumping flow rate within the set test range,and the egg liquid concentration and the feed rate increased.The decrease,in which the inlet air temperature and the egg liquid concentration have a very significant and significant effect on the whole egg powder yield,and the feed rate and the pumping flow rate have no significant effect.The effects of spray drying process parameters on the nutritional indicators of whole egg powder were investigated,and none of them reached a significant level.Based on the orthogonal experiment,the mathematical model of the spray drying parameters on the whole egg powder yield and protein content was constructed,and the process parameters were optimized with protein yield as the core index to obtain the optimal spray drying process conditions.Verification tests show that the model values are consistent with the measured values.During the spray drying process of egg yolk liquid,the influence of egg yolk solution concentration,inlet air temperature,feed rate and pumping flow rate on the yield of egg yolk powder is consistent with the change of whole egg powder yield.The yield of egg yolk powder varies with the inlet air temperature.The gas flow rate increases and rises,and decreases as the egg liquid concentration and the feed rate increase.The effects of spray drying process parameters on the nutritional indicators of egg yolk powder were investigated,and none of them reached a significant level.Based on the orthogonal experiment,a mathematical model of spray drying parameters for egg yolk powder yield and phospholipid content was constructed.The process parameters were optimized with phospholipid yield as the core index,and the optimal spray drying process conditions were obtained.Verification tests show that the model values are consistent with the measured values.The egg white was separated from the whole egg liquid,and the egg white liquid spraydrying process was optimized.The egg white powder yield increased with the increase of the inlet air temperature,and decreased with the increase of the egg liquid concentration,the feed rate and the pumping flow rate.The spray drying process parameters had no significant effect on the nutritional indicators of egg white powder.Based on the orthogonal experiment,a mathematical model of the spray drying parameters on egg white powder yield and protein content was constructed.The protein yield was used as the core index to optimize the process parameters,and the optimal spray drying process conditions were obtained.After testing,the verification results are consistent with the expected results.The results of the nanometer particle size analyzer showed that the whole egg liquid range was the widest(91.3-712 nm)and the egg yolk liquid range was the narrowest(615-712nm).Five kinds of solid powders of whole egg powder,egg yolk powder,egg white powder,starch and food grade calcium carbonate were added to the egg liquid,and spray drying was carried out under the same process conditions,and it was found that the addition of fine powder did not improve the product yield.The egg liquid is degreased with alcohol to cause an increase in the viscosity of the solution,resulting in a decrease in the spray drying yield.