Study On The Effects Of High-Voltage Electrostatic Dryer Drying On The Qulity Of Probiotic Mixture

Probiotic preparations were dried by High-Voltage Electrostatic Dryer (HVED), Heated-air Dryer (HAD) and natural drying (ND). The work was carried out according to multiple factors and level orthogonal experiments. The factors were working voltage, temperature, time and the distance between electrode plates. The primary affecting factors and levels were determined. Afterwards experiments were all carried out at 32℃ , The result indicated that high-voltage electrostatic field was the best among the drying approaches. The Lacto bacteria and Yeast in the High-Voltage Electrostatic Drying sample descended from 108cfu/g to106cfu/g and 109cfu/g to 106cfu/g respectively, whereas the Lacto bacteria and Yeast colony counts of the Heated-air dried sample and natural dried sample were both decreased to 104cfu/g. The Vitamin Bs of HVED sample were doubled that of latter two. The final moisture of optimal group of HVED sample were 13.34% (the required moisture of feedstuff is 14%), and drying time needed was much shorter than that of latter two, respectively 43% of HAD and only 2.6%of ND. It shows that the High-Voltage Electrostatic Drying technology has certain prospect in the field of feedstuff Probiotic drying.