Wheel형 분무건조기에 반응표면법에 의한 치즈 분말의 특성 해석

강안수; 여경목; 김용렬; 김복남; 안형환; 이한섭

Journal of the Korean Industrial and Engineering Chemistry, Vol.7, No.6, 1147-1155, December, 1996

Export Citation

Wheel형 분무건조기에 반응표면법에 의한 치즈 분말의 특성 해석

Analysis of Powder Characteristics of Cheese by Using RSM in Spray Dryer with Rotating Wheel Atomizer

강안수, 여경목, 김용렬, 김복남, 안형환, 이한섭

초록

Wheel형 분무건조기에서 식품첨가제로 사용되는 치즈분말의 건조공정을 반응표면법에 의하여 원료의 고형분함량, wheel 회전속도 및 출구온도를 독립변수로 하고 분말제품의 수분함량, 겉보기밀도, 분말 입자크기 및 현탁액의 점도를 종속변수로 하여 중심합성계획법에 따라 분산분석한 후 유의성과 상관관계를 검증하였다. 독립변수와 종속변수들의 상관관계를 검증한 결과 입자크기와 수분함량은 wheel의 회전속도가 커질수록 감소하였고, 겉보기밀도는 출구온도가 높아짐에 따라 감소하였다. 현탁액의 점도는 wheel의 회전속도와 고형분 함량이 커짐에 따라 증가하였다. 분말제품의 종속변수들의 상관관계에서 수분함랑과 겉보기밀도는 비례 관계, 입자크기는 수분함량과 겉보기밀도와 반비례의 관계를 나타내었다.

In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.

[References]

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Duffie JA, Marshall WR, Chem. Eng. Prog., 49, 417 (1953)
大川原正明, 食品工業, 2, 20 (1987)
Westergarrd V, "Dehydration of Foodstuffs," Korean/Danish Agroindustrial and Food Processing Symposium, 14 ~ 15, Nov., Seoul (1988)
Dziezak J, Food Technol., 136(Apr.) (1988)
Knightly WH, Food Technol., 23, 37 (1969)
Noznick PP, U.S. Patent, 3,357,838, Apr. 22 (1963)
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Noznick PP, U.S. Patent, 3,183,103, May. 5 (1965)
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Masters K, "Spray Drying Handbook," 4th/ed., George Godwin Ltd., London (1985)
Adler CR, Marshall WR, Chem. Eng. Prog., 47, 515 (1951)
Adler CR, Marshall WR, Chem. Eng. Prog., 47, 601 (1951)
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김충련, "SAS라는 통계상자-통계분석 및 시장조사기법을 중심으로," (주)데이타리서치, 서울 (1994)
Heneka RG, Cereal Sci. Today, 17, 309 (1972)
Tsao TF, Harper JM, Repholz KM, AIChE Symp. Ser., 14(172), 142 (1978)
A.O.A.C., "Official Methods of Analysis," 11th ed., Ass. of Off. Anal. Chem., Washington D.C. (1984)
여경목, 명지대학교 석사학위논문 (1994)

[1] Mujumdar AS, "Advnaces in Drying," 3, Springer Verlag, Berlin (1985)

[2] Duffie JA, Marshall WR, Chem. Eng. Prog., 49, 417 (1953)

[3] 大川原正明, 食品工業, 2, 20 (1987)

[4] Westergarrd V, "Dehydration of Foodstuffs," Korean/Danish Agroindustrial and Food Processing Symposium, 14 ~ 15, Nov., Seoul (1988)

[5] Dziezak J, Food Technol., 136(Apr.) (1988)

[6] Knightly WH, Food Technol., 23, 37 (1969)

[7] Noznick PP, U.S. Patent, 3,357,838, Apr. 22 (1963)

[8] Noznick PP, U.S. Patent, 3,183,103, Mar. 5 (1965)

[9] Noznick PP, U.S. Patent, 3,183,103, May. 5 (1965)

[10] Marshall WR, "Atomization and Spray Drying," Chap VIII, Chem. Eng. Prog., Monograph Ser., No. 2 (1954)

[11] Masters K, "Spray Drying Handbook," 4th/ed., George Godwin Ltd., London (1985)

[12] Adler CR, Marshall WR, Chem. Eng. Prog., 47, 515 (1951)

[13] Adler CR, Marshall WR, Chem. Eng. Prog., 47, 601 (1951)

[14] Myers RH, "Response Surface Methodology," Allyn and Bacon, Inc., Boston (1976)

[15] Montgomery DC, "Design and Analysis of Experiments," John Wiley & Sons, New York (1984)

[16] 김충련, "SAS라는 통계상자-통계분석 및 시장조사기법을 중심으로," (주)데이타리서치, 서울 (1994)

[17] Heneka RG, Cereal Sci. Today, 17, 309 (1972)

[18] Tsao TF, Harper JM, Repholz KM, AIChE Symp. Ser., 14(172), 142 (1978)

[19] A.O.A.C., "Official Methods of Analysis," 11th ed., Ass. of Off. Anal. Chem., Washington D.C. (1984)

[20] 여경목, 명지대학교 석사학위논문 (1994)