Optimization of spray drying technique of enzymatic hydrolysis preserved vegetables by-products with response surface methodology

The influence of the ratio of solids to drying aids, inlet concentration, spray flow and inlet temperature on the effect of spry drying were optimized by response surface methodology. On the basis of single-factor investigations Box-Benhnken experiments were made to offer data for the establishment of quadratic regression models for the yield of drying power and sensory evaluation as function of the four variables. The highest yield of drying power and sensory evaluation were 51. 37% and 83, respectively, at the following optimized conditions:the ratio of solids to drying aids 4. 4∶ 5. 6, inlet concentration 18. 1%, spray flow 341. 4mL/h and inlet temperature 176. 5℃.