한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

흡입공기온도와 분무압력이 분쇄땅콩의 유동층 코팅효율에 미치는 영향

Effect of Inlet Air Temperature and Atomizing Pressure on Fluidized Bed Coating Efficiency of Broken Peanut

  • 강현아 (우송대학교 식품생명과학부) ;
  • 신명곤 (우송대학교 식품생명과학부)
  • 발행 : 2002.10.01
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초록

분쇄땅콩의 결착력 증대 및 산패방지를 위한 유동층코팅 기술을 개발하고자, 유동충코팅공정의 흡입공기온도 및 분무압력이 분쇄땅콩의 유동층 코팅효율에 미치는 영향을 검토하였다. 흡입공기온도가 높을수록 코팅효율이 증가하였으며, 분무압력도 3 bar까지는 분무압력이 커질수록 코팅효율이 증가하는 경향을 나타내었다. 그리고, 덱스트린과 카제인나트륨로 구성된 코팅물질은 분쇄땅콩의 산패를 부분적으로 억제할 수 있음을 보여주었다.

The effects of inlet air temperature and atomizing pressure on the coating efficiency were evaluated using peanuts. Broken peanut pieces were coated with dextrin and sodium caseinate solution by a fluidized bed coater. The coating efficiency was significantly influenced by inlet air temperature and atomizing pressure, with the optimal efficiency achieved at $70^{\circ}C$ and 3 bar, respectively. The coating material consisting of dextrin and sodium caseinate could be used for preventing rancidity of broken peanut.

키워드

참고문헌

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