摘要
为了研究南瓜最佳联合干燥工艺参数,在单因素试验的基础上,设计Box-Benhnken响应面优化试验,以热风风速1.5 m/s,热风温度(55、60及65℃)、转换点含水率(30%、40%及50%)和真空温度(55、60及65℃)为试验因素,以单位能耗、复水比和色差为评价指标,并采用熵权法结合加权评分法确定综合指标进行回归分析。结果表明:南瓜热风-真空联合干燥的最优工艺参数为热风温度60.652℃、转换点含水率46.758%、真空温度58.364℃,在此条件下所得到的响应综合指标值为0.861071,对应的单位能耗、复水比和色差的优化值分别是29.287(kW·h)/kg、3.461 g/g和12.182。验证试验表明,单位能耗、复水比和色差验证试验值和响应面优化值的平均相对误差分别为3.23%、4.29%和7.54%,说明响应面优化结果较好,可以作为南瓜热风-真空联合干燥的工艺参数参考。
In order to study the optimal combined drying process parameters for pumpkins,a Box-Behnken response surface design was employed based on single-factor experiments.The factors investigated included hot air wind speed(fixed at 1.5 m/s),hot air temperature(55,60,and 65℃),transition point moisture content(30%,40%,and 50%),and vacuum temperature(55,60,and 65℃).Evaluation criteria comprised unit energy consumption,rehydration ratio,and color difference,The entropy weight method combined with weighted scoring was used to determine the comprehensive index for regression analysis.The results indicated that the optimal process parameters for pumpkin hot air-vacuum combined drying were as follows:hot air temperature of 60.65℃,transition point moisture content of 46.76%and vacuum temperature of 58.36℃.Under these conditions,the comprehensive response index was 0.861,with corresponding values of 29.29(kW·h)/kg for unit energy consumption,3.46 g/g for rehydration ratio,and 12.18 for color difference.Verification tests confirmed the validity of the response surface optimization,with average relative errors of 3.23%for unit energy consumption,4.29%for rehydration ratio,and 7.54%for color difference between predicted and experimental values.This indicates that the optimized parameters are reliable and can be effectively used for hot air and vacuum combined drying of pumpkin.
作者
吴绍锋
强华
张欣
白云娇
张盟盟
武时会
王晓阳
闫培如
WU Shaofeng;QIANG Hua;ZHANG Xin;BAI Yunjiao;ZHANG Mengmeng;WU Shihui;WANG Xiaoyang;YAN Peiru(School of Electromechanical and Information Engineering,Chongqing College of Humanities,Science&Technology,Chongqing 401524;College of Engineering and Technology,Southwest University,Chongqing 400715;Shanxi Agricultural Machinery Development Center,Taiyuan 030002)
出处
《中国食品添加剂》
CAS
2024年第9期99-108,共10页
China Food Additives
基金
重庆人文科技学院项目(CRKZK2021009,CRKZK2023002,CRKZK2021003,20CRKXJJG08)
重庆市教委科学技术研究重点项目(KJZD-K202201801)
重庆市教委科学技术项目(KJQN202101801,KJQN202201801)
重庆市自然科学基金面上项目(CSTB2023NSCQ-MSX1069)
重庆市高等教育教学改革研究项目(223441)。
关键词
南瓜
联合干燥
响应面法
熵权法
pumpkin
combined drying
response surface method
entropy weight method
