球磨法微细化马铃薯淀粉工艺优化
目的 利用球磨设备对普通食用级马铃薯淀粉进行微细化加工, 研究不同微细化条件对马铃薯淀粉微细化效果的影响。方法 采用二次正交旋转回归试验对微细化工艺进行优化, 通过得到的二次正交旋转回归方程, 确定影响微细化结果的各因素的主次顺序依次为: 球磨时间、球磨机转速、淀粉液浓度。结果 经试验最后确定马铃薯淀粉微细化的最适宜条件为以无水乙醇为球磨介质, 球磨时间24 h, 球磨机转速350 r/min, 淀粉液浓度0.35 g/mL。结论 二次正交回归旋转组合试验结果表明, 影响马铃薯淀粉微细化工艺的各因素的主次顺序依次为: 球磨时间、球磨机转速和淀粉液浓度; 最佳条件下得到的淀粉粒度为11.019 μm, 回归模型预测值偏差为2.7%, 预测精度较高。
Objective To investigate the influence of various conditions on the effect of micro-miniaturization of potato starch after food-grade potato starch was micronized with a ball-grinder. Methods With the particle size of potato starch as experimental indexes, the quadratic orthogonal regression experiments were de-signed, and the regressive equations concerning the experimental indexes and experimental parameters were obtained for grinding process. According to the influence of experimental parameters on the particle size of potato starch, the order of parameters is, milling time > rotary speed > mass concentration. The most appropriate conditions for the process of micronization of potato starch were obtained according to the results of a series of grinding experiments carried out with ball-grinder. Results The conditions mentioned above were milling time 24 h, rotary speed 350 r/min and mass concentration 0.35 g/mL, respectively. Conclusion Quadratic regression orthogonal rotation combination test results showed that the main impact of the order of potato starch miniaturization process factors were: the milling time, ball speed and starch concentration; starch grain size under optimal conditions for 11.019 μm, return model predicted deviation was 2.7% with a higher prediction accuracy.
标题：球磨法微细化马铃薯淀粉工艺优化
英文标题：Optimization of micronization technology for potato starch with a ball-grinding method
作者：
杨宏志 黑龙江八一农垦大学食品学院
刘凤亮 黑龙江八一农垦大学食品学院
中文关键词:球磨法,微细化,马铃薯淀粉,工艺优化,
英文关键词:ball-grinding method,micronization,potato starch,technology optimization,
发表日期：2014-05-16
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