The optimal technological parameters have an instructive significance for the production of egg albumen powder with high foaming properties.
研究所确定的较佳工艺对高起泡性蛋清粉的生产具有指导意义。
Suitable for automatic measuring and packing uneasy flowing or bad liquidity powder, such as milk powder, rice powder, milk tea powder, amylum, albumen powder and flavoring powder.
适用计量包装那些不易流动或流动性差的粉粒物料。比如奶粉、米粉、奶茶粉、淀粉、蛋白粉、调味料等粉状物料的自动计量包装。
The effect of main parameters such as ferment time, temperature of material, temperature of inlet and outlet and rotational speed of atomizer ect. on albumen powder quality was also discussed.
通过实验研究了蛋白粉的离心喷雾干燥工艺流程，探讨了发酵时间、进料液温度、进出口温度和雾化器转速等主要参数对蛋白粉性质的影响。
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