A method for evaluating the dispersibility of ultrafine fruit and vegetable powder
A fruit and vegetable powder, dispersibility technology, applied in the direction of analysis of materials, particle size analysis, particle and sedimentation analysis, etc., can solve the problems of restricting the application process and not being used to evaluate the dispersibility of fruit and vegetable powder, and achieve wide application range and high sensitivity , the effect of simple operation
Active Publication Date: 2021-07-23
CHINA AGRI UNIV
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Problems solved by technology
In the existing technology research, FBRM is mainly used to monitor crystal growth, colloid flocculation, granulation and other processes, but has not been used to evaluate the dispersibility of fruit and vegetable powders
And the traditional method is to use the Malvern particle size analyzer, but there are restrictions on the concentration of the solution, and it can only be used for the measurement of a specific concentration, which greatly limits its practical application process
Method used
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Embodiment 1
[0028] (1) if figure 1 Assembled equipment shown: Add 150ml of water into a 200ml beaker, the water temperature is 20±2°C, and place it in a constant temperature water bath at 20±2°C to keep the water temperature relatively stable; Above, soak the beaker 3 in the constant temperature water bath 4 to control the temperature of the reaction system, adjust the height of the impeller so that the impeller is located at 3cm below the liquid surface, and adjust the rotation speed to 500rpm; the FBRM measurement probe 5 and the processing unit 6 and the electronic computer 7 Connect, and insert the FBRM measurement probe into the water at a 45-degree inclination countercurrent, and the position is 1cm above the stirring impeller. (2) Press figure 2 Process flow setting Setting parameters: set the FBRM detection mode to fine mode, the laser beam wavelength is 780nm, and the scanning speed is 2m / s; the chord length range is divided into 100 small areas, and the chord length of the par...
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Abstract
The invention discloses a method for evaluating the dispersibility of ultrafine fruit and vegetable powder, which belongs to the technical field of food powder property detection. The method includes the following steps: adding ultrafine fruit and vegetable powder into water, stirring and controlling the temperature, collecting the number of particles in the chord length distribution interval through FBRM; calculating the average chord length according to the formula; repeating the measurement, and calculating the average chord length c at each time point mean mean and standard deviation of ; plot c mean Evaluate the dispersibility of ultra-fine fruit and vegetable powder according to the change curve with time. The applicable particle size micron or submicron ultrafine fruit and vegetable powder of the method does not require complex sample processing process, and continuous online measurement can be realized. In terms of evaluating the dispersibility of rapidly dispersed ultrafine fruit and vegetable powder, compared with traditional evaluation The advantages of the method are more obvious. In addition, the detection method has a wider applicable concentration range in the determination process, and has the characteristics of simple operation, high sensitivity, wide application range and high repeatability.
Description
technical field [0001] The invention belongs to the technical field of food powder property detection, in particular to a method for evaluating the dispersibility of ultrafine fruit and vegetable powder. Background technique [0002] Processing fruit and vegetable raw materials or residues into fruit and vegetable powder can effectively extend the storage period of products, facilitate transportation and production, and maximize the utilization rate of fruit and vegetable raw materials. As a new type of processing technology, ultrafine pulverization technology has smaller particle size compared with traditional crushing and crushing technology. According to the size of the particles after crushing, ultrafine crushing can be divided into three categories: micron crushing (1-100 μm), submicron crushing (0.1-1 μm), and nanoscale crushing (0.001-0.1 μm). Therefore, the ultrafine pulverization technology also has the advantages of improving the taste of fruit and vegetable powde...
Claims
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IPC IPC(8): G01N15/02G01N33/02G01N1/28G01N1/38
CPCG01N1/28G01N1/38G01N15/0205G01N33/025
Inventor 季俊夫朱慧娟马玲君胡小松陈芳
Owner CHINA AGRI UNIV