提高微量營養(yǎng)素混合均勻度的方法研究
發(fā)布時間：2018-07-22 10:04
【摘要】：將單體營養(yǎng)強化劑或預混的多種營養(yǎng)強化劑按要求加入到某種食物載體中即為食物強化。食物強化是營養(yǎng)干預的主要手段。粉粒體狀食物的強化要求營養(yǎng)強化劑在食物載體中應均勻分布。粉粒體狀強化食品的生產是一個基于多種不同物性顆粒粉體混合的復雜過程,明晰粉粒體混合的基本原理及易造成粉粒體混合物分級的主要原因,能夠為生產合格的粉粒體狀強化食品奠定重要技術基礎。于是我們基于粉粒體物性開展了一系列實驗。 1.營養(yǎng)素強化劑單體、輔料、食物載體的物性指標測定 目的明晰影響粉粒體混合的物性因素,對實驗粉體的各項物性指標逐一測定,完成營養(yǎng)素單體物性數據查詢軟件。方法以GB14880-2012及行業(yè)使用習慣為依據,全面收集粉粒體狀營養(yǎng)素強化劑單體、預混料生產常用輔料、法規(guī)允許使用的食物強化載體。使用相應方法對所涉粉體的介觀圖片、電鏡圖片、粒度分布、有效密度、Carr流動性指數、Carr噴流性指數、吸濕性進行逐一測定。結果課題共收集各類樣品126個,通過對各樣品所涉物性指標的測試比較,營養(yǎng)素預混料和強化食品生產中所涉的各類粉體在微觀形貌、流動性、噴流性、吸濕性等方面均表現(xiàn)了較為明顯差異。以此數據為基礎,分類整理后開發(fā)了營養(yǎng)素物性數據查詢軟件。結論不同粉體的物性差異應是影響混勻度的根本原因。 2.粉體混合均勻度預估經驗公式的建立 目的建立粉體分形維數與粉體中目標物含量變異系數間的數量依存關系,以期形成混合均勻度經驗預測公式。方法以分形維數表征粉體粒度分布數據,通過對相似性質粉體的篩分,按照不同配比得到不同分形維數的兩相混合粉體,使用原子吸收法測定不同實驗組中目標物含量變異系數,進而建立分形維數與變異系數間的量化關系,數據擬合后得到計算公式。結果分形維數與變異系數的數據擬合結果顯示,二者間有高度的相關性(p0.05),得到了混勻度預測經驗公式,但該公式的使用范圍受限,需進一步修正。結論初步實現(xiàn)通過粒度分布數據預測混合均勻度的目的。 3.物理包覆法改善預混料混合均勻度 目的通過干法包覆實驗實現(xiàn)營養(yǎng)素在預混料及強化食品中的均勻分布。方法使用氣流磨在不同參數條件下對部分營養(yǎng)素進行超細粉碎實驗,通過粉碎前后粒度分布數據評價粉碎效果并探討不同顆粒粉碎特性。將經超細粉碎的營養(yǎng)素強化劑單體作為子顆粒,麥芽糊精作為母顆粒,分別在不同條件下投入高速氣流沖擊式粒子復合化系統(tǒng)中進行物理包覆實驗,通過包覆前后的電鏡圖片及粒度分布數據評價不同營養(yǎng)素包覆效果,并進一步通過混合操作對子母顆粒包覆強度進行考察。最后,通過比較添加營養(yǎng)素原料及營養(yǎng)素包覆顆粒后強化面粉中目標營養(yǎng)素含量的變異系數,評價物理包覆技術對改善強化食品中微量營養(yǎng)素混合均勻度的有效性。結果通過對NaFeEDTA的超細粉碎實驗,選定了氣流磨的氣流壓力為8Mpa時粉碎效果最佳。通過對超細粉碎后的NaFeEDTA進行包覆實驗,確定了子顆粒15%添加量、葉片轉速45hz、包覆時間10min的包覆條件。在選定條件下,對CaCO3、 ZnO、VB(硝酸硫胺素)、VB2、煙酰胺、葉酸分別進行超細粉碎及包覆實驗,結果顯示,礦物質類顆粒的包覆效果要優(yōu)于維生素類顆粒。經NaFeEDTA、CaCO3、ZnO包覆后的顆粒具有較好的子母顆粒結合強度,微量營養(yǎng)素在包覆過程中損失較小,回收率都在90%以上。使用包覆超細NaFeEDTA、CaCO3后的粒子對面粉進行強化后,較之使用未處理營養(yǎng)素的強化方法,微量營養(yǎng)素含量變異系數都有了較為顯著的降低,降低程度都在50%以上。結論使用氣流磨對營養(yǎng)素強化劑單體進行超細粉碎,超細營養(yǎng)素通過物理包覆方法能產生較為穩(wěn)定的新粒子,以此新粒子進行食物強化的方法能較為有效改善強化食品中微量營養(yǎng)素的混合均勻度。
[Abstract]:Food intensification is the main means of nutrition intervention by adding a variety of nutritional fortifier or premixed fortifier to a certain food carrier. Food strengthening is the main means of nutrition intervention. The strengthening of the silt like food requires that the nutritional fortifier should be evenly distributed in the food carrier. The complex process of the mixing of the homogeneous particle powders, clarifying the basic principle of the mixing of the particles and the main cause of the classification of the powder mixture, can lay an important technical basis for the production of qualified silt shaped fortified foods.
1. determination of physical properties of nutrient enhancer monomers, excipients and food carriers
Objective to clarify the physical factors affecting the mixture of powder particles, to determine the physical properties of the experimental powder one by one, to complete the data query software of the nutrient monomer, based on the GB14880-2012 and industry usage habits, to collect the silt nutrient fortifier monomers, the premixture to produce common excipients, and the laws allowed to be used. Use the corresponding methods to determine the mesoscopic pictures, electron microscope pictures, particle size distribution, effective density, Carr fluidity index, Carr jet index and hygroscopicity of the particles involved. Results 126 samples of various samples are collected, and the nutrient premixture and fortified food are compared by the test and comparison of the physical indexes involved in the samples. The various kinds of powder involved in the production showed obvious differences in micromorphology, fluidity, jet and hygroscopicity. Based on this data, the data query software of nutrient substance was developed after sorting and sorting. Conclusion the difference in physical properties of different powders should be the fundamental cause of mixing degree.
The establishment of an empirical formula for predicting the mixing uniformity of 2. powders
Objective to establish the dependence relationship between the fractal dimension of powder and the coefficient of variation of object content in powder, in order to form the empirical prediction formula of mixing uniformity. The coefficient of variation of target content in different experimental groups was measured by atomic absorption spectrometry, and then the quantitative relation between the fractal dimension and the coefficient of variation was established. The calculation formula was obtained after the fitting of the data. The results of data fitting between the fractal dimension and the coefficient of variation showed that there was a high correlation between the two (P0.05), and the empirical formula of mixing degree prediction was obtained. This formula is limited in scope of use and needs further correction. Conclusion the initial goal is to predict the mixing uniformity through particle size distribution data.
3. physical coating method to improve mixing uniformity of premixture
Objective to realize the uniform distribution of nutrients in the premixture and the fortified food by the dry coating experiment. The method used air mill to carry out ultrafine crushing experiment on some nutrients under different parameters, and evaluated the crushing effect by the particle size distribution data before and after comminution and discussed the comminution characteristics of different grains. As the seed particles and malt dextrin as the parent particle, the physical encapsulation experiment was carried out in the high-speed airflow impact particle composite system under different conditions. The effects of different nutrients were evaluated by the electron microscope pictures and particle size distribution data before and after the coating, and the sub parent particles were coated further through the mixing operation. In the end, the effect of physical coating technology on improving the uniformity of micronutrients in the fortified food was evaluated by comparing the coefficient of variation of nutrient raw materials and nutrients coated particles, and the effect of physical coating technology on improving the uniformity of micronutrients in the fortified foods was evaluated. The air flow mill gas was selected through the ultrafine grinding experiment of NaFeEDTA. The crushing effect is the best when the flow pressure is 8Mpa. By coating the NaFeEDTA after superfine comminution, the addition of 15% subparticles, the speed of the blade 45Hz, the coating time of the coating time 10min are determined. Under selected conditions, the experiments of ultra-fine comminution and encapsulation of CaCO3, ZnO, VB (Thiamine nitrate), VB2, smog amide and folic acid are carried out respectively. The results show that The encapsulation effect of mineral particles is better than that of vitamins. After NaFeEDTA, CaCO3, ZnO coated particles have good bonding strength, micronutrients have less loss in coating process and the recovery rate is above 90%. The use of superfine NaFeEDTA coated particles after CaCO3 is not used. The variation coefficient of micronutrient content has been significantly reduced and the degree of reduction is all above 50%. Conclusion the use of air flow grinding to the superfine grinding of nutrient enhancer monomer, superfine nutrients can produce more stable new particles through the physical coating method, and the new particle can be fortified by the new particle. The method can effectively improve the mixing uniformity of micronutrients in fortified foods.
【學位授予單位】：中國疾病預防控制中心
【學位級別】：博士
【學位授予年份】：2013
【分類號】：R151
本文編號：2137045
[Abstract]:Food intensification is the main means of nutrition intervention by adding a variety of nutritional fortifier or premixed fortifier to a certain food carrier. Food strengthening is the main means of nutrition intervention. The strengthening of the silt like food requires that the nutritional fortifier should be evenly distributed in the food carrier. The complex process of the mixing of the homogeneous particle powders, clarifying the basic principle of the mixing of the particles and the main cause of the classification of the powder mixture, can lay an important technical basis for the production of qualified silt shaped fortified foods.
1. determination of physical properties of nutrient enhancer monomers, excipients and food carriers
Objective to clarify the physical factors affecting the mixture of powder particles, to determine the physical properties of the experimental powder one by one, to complete the data query software of the nutrient monomer, based on the GB14880-2012 and industry usage habits, to collect the silt nutrient fortifier monomers, the premixture to produce common excipients, and the laws allowed to be used. Use the corresponding methods to determine the mesoscopic pictures, electron microscope pictures, particle size distribution, effective density, Carr fluidity index, Carr jet index and hygroscopicity of the particles involved. Results 126 samples of various samples are collected, and the nutrient premixture and fortified food are compared by the test and comparison of the physical indexes involved in the samples. The various kinds of powder involved in the production showed obvious differences in micromorphology, fluidity, jet and hygroscopicity. Based on this data, the data query software of nutrient substance was developed after sorting and sorting. Conclusion the difference in physical properties of different powders should be the fundamental cause of mixing degree.
The establishment of an empirical formula for predicting the mixing uniformity of 2. powders
Objective to establish the dependence relationship between the fractal dimension of powder and the coefficient of variation of object content in powder, in order to form the empirical prediction formula of mixing uniformity. The coefficient of variation of target content in different experimental groups was measured by atomic absorption spectrometry, and then the quantitative relation between the fractal dimension and the coefficient of variation was established. The calculation formula was obtained after the fitting of the data. The results of data fitting between the fractal dimension and the coefficient of variation showed that there was a high correlation between the two (P0.05), and the empirical formula of mixing degree prediction was obtained. This formula is limited in scope of use and needs further correction. Conclusion the initial goal is to predict the mixing uniformity through particle size distribution data.
3. physical coating method to improve mixing uniformity of premixture
Objective to realize the uniform distribution of nutrients in the premixture and the fortified food by the dry coating experiment. The method used air mill to carry out ultrafine crushing experiment on some nutrients under different parameters, and evaluated the crushing effect by the particle size distribution data before and after comminution and discussed the comminution characteristics of different grains. As the seed particles and malt dextrin as the parent particle, the physical encapsulation experiment was carried out in the high-speed airflow impact particle composite system under different conditions. The effects of different nutrients were evaluated by the electron microscope pictures and particle size distribution data before and after the coating, and the sub parent particles were coated further through the mixing operation. In the end, the effect of physical coating technology on improving the uniformity of micronutrients in the fortified food was evaluated by comparing the coefficient of variation of nutrient raw materials and nutrients coated particles, and the effect of physical coating technology on improving the uniformity of micronutrients in the fortified foods was evaluated. The air flow mill gas was selected through the ultrafine grinding experiment of NaFeEDTA. The crushing effect is the best when the flow pressure is 8Mpa. By coating the NaFeEDTA after superfine comminution, the addition of 15% subparticles, the speed of the blade 45Hz, the coating time of the coating time 10min are determined. Under selected conditions, the experiments of ultra-fine comminution and encapsulation of CaCO3, ZnO, VB (Thiamine nitrate), VB2, smog amide and folic acid are carried out respectively. The results show that The encapsulation effect of mineral particles is better than that of vitamins. After NaFeEDTA, CaCO3, ZnO coated particles have good bonding strength, micronutrients have less loss in coating process and the recovery rate is above 90%. The use of superfine NaFeEDTA coated particles after CaCO3 is not used. The variation coefficient of micronutrient content has been significantly reduced and the degree of reduction is all above 50%. Conclusion the use of air flow grinding to the superfine grinding of nutrient enhancer monomer, superfine nutrients can produce more stable new particles through the physical coating method, and the new particle can be fortified by the new particle. The method can effectively improve the mixing uniformity of micronutrients in fortified foods.
【學位授予單位】：中國疾病預防控制中心
【學位級別】：博士
【學位授予年份】：2013
【分類號】：R151
【參考文獻】
相關期刊論文 前10條
1 武洲;卜春陽;李晶;;氣流磨處理對鉬粉物理性能的影響[J];稀有金屬材料與工程;2010年S1期
2 郁可，鄭中山;粉體粒度分布的分形特征[J];材料研究學報;1995年06期
3 歐陽鴻武,何世文,陳海林,劉詠;粉體混合技術的研究進展[J];粉末冶金技術;2004年02期
4 馬青山,馮連芳,顧雪萍,王凱,趙建明,程邁;粉粒體三次物性的分析與測量[J];中國粉體技術;2000年02期
5 胡小芳;林麗瑩;吳成寶;;水泥顆粒群粒度分布寬度的表征及其應用研究[J];硅酸鹽通報;2007年05期
6 朱再勝;駱振福;楊玉芬;蓋國勝;王興興;王丹;趙夫濤;;含鉀頁巖粉碎過程中粒度分布的分形表征[J];化工礦物與加工;2011年12期
7 曹蘭;王英利;詹先成;李琳麗;李成容;魏曉婷;蒙明程;;飽和溶液法和粉末吸濕法測定臨界相對濕度的研究[J];華西藥學雜志;2010年01期
8 D. Geldart;E. C. Abdullah;A. Hassanpour;L. C. Nwoke;I. Wouters;;CHARACTERIZATION OF POWDER FLOWABILITY USING MEASUREMENT OF ANGLE OF REPOSE[J];China Particuology Science and Technology of Particles;2006年Z1期
9 韓敏芳,楊翠柏,王玉倩;納米粉體粒度特性表征方法討論[J];中國非金屬礦工業(yè)導刊;2003年04期
10 李文仙;林玲;周一萍;黃建;霍軍生;;我國強化面粉鐵含量及混合均勻度狀況觀察[J];現(xiàn)代面粉工業(yè);2010年03期
相關博士學位論文 前1條
1 葉濤;多組分粉體混合過程的理論分析與實驗研究[D];武漢理工大學;2009年
，本文編號：2137045
本文鏈接：http://www.lk138.cn/yixuelunwen/yufangyixuelunwen/2137045.html
最近更新
教材專著
