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食品与发酵工业  2020, Vol. 46 Issue (15): 140-146    DOI: 10.13995/j.cnki.11-1802/ts.023708
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
多指标试验公式法优化哈密瓜片真空热风干燥工艺
赵泽颖, 袁越锦, 王栋*, 赵哲
(陕西科技大学 机电工程学院,陕西 西安,710021)
Optimization of vacuum hot air drying system for Hami melon slices by multi-index experimental formula
ZHAO Zeying, YUAN Yuejin, WANG Dong*, ZHAO Zhe
(College of Mechanical and Electrical Engineering,Shaanxi University of Science and Technology,Xian 710021,China)
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摘要 为提高哈密瓜片干燥品质,应用真空热风组合干燥技术干燥哈密瓜片。通过单因素试验研究真空温度、热风温度、中间转换点含水率对哈密瓜干燥特性及品质(Vc含量、色泽、复水比及咀嚼性)的影响,采用改进的多指标试验公式法计算各指标权重系数,通过综合评分选出各因素的最优水平,在此基础上进行响应面试验,建立各因素与综合分数的二次回归数学模型,得到优化工艺参数。各因素对干制哈密瓜片的综合评分影响顺序为:热风温度>转换点含水率>真空温度。最优干燥工艺参数为热风温度68 ℃,真空温度56 ℃,转换点含水率36%,该工艺参数条件下,干燥时间10.8 h,VC含量145.3 mg/100 g,色差值17.78,复水比4.77,咀嚼性354.83 g,综合评分96.77分。研究结果可为真空热风组合干燥技术在哈密瓜干燥生产中的应用提供借鉴。
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赵泽颖
袁越锦
王栋
赵哲
关键词:  真空热风组合干燥  哈密瓜  多指标试验公式法  响应面法  优化    
Abstract: In order to improve the drying quality of dried Hami melon(Cucumis melo L. Reticulatus Group) slices,vacuum hot air drying technology was applied to it. The effects of vacuum temperature,hot air temperature,and converted moisture content on drying characteristics and drying quality were explored by single-factor experiment. And the contents of Vc content,color,rehydration ratio,and chewability were used as indicators of drying quality. Moreover,the improved multi-index test formula method was used to calculate the weight coefficients of each indicator,which could be used to get the comprehensive score of each test. The optimal level of each factor was selected by comprehensive scores. Process optimization was achieved through response surface experiments based on the result of the single-factor experiment. Optimized process parameters were obtained by the mathematical model of quadratic regression of comprehensive scores and factors. Results indicated that hot air temperature,vacuum temperature and converted moisture content had significant effect on the drying characteristics and drying time. And the order of the effect on comprehensive scores was hot air temperature> vacuum temperature>converted moisture content. The optimum technological parameters were as follows: vacuum temperature at 56 ℃,hot air temperature at 68 ℃ and converted moisture content of 36%. Under the above conditions,when drying for 10.8 hours,the following indicators could be obtained including the color difference (17.78),the rehydration ratio(4.77),the Vc content (145.3 mg/100 g),and the chewability (372.678 g) and the comprehensive score was 93.6. This research could provide references for the application of vacuum hot air drying technology in Hami melon drying industry.
Key words:  vacuum combined with hot air drying    Hami melon    multi-index experimental formula methodology    response surface method    process optimization
收稿日期:  2020-02-21      修回日期:  2020-03-30           出版日期:  2020-08-15      发布日期:  2020-08-15      期的出版日期:  2020-08-15
作者简介:  硕士研究生(王栋讲师为通讯作者,E-mail:1803014183@qq.com)
引用本文:    
赵泽颖,袁越锦,王栋,等. 多指标试验公式法优化哈密瓜片真空热风干燥工艺[J]. 食品与发酵工业, 2020, 46(15): 140-146.
ZHAO Zeying,YUAN Yuejin,WANG Dong,et al. Optimization of vacuum hot air drying system for Hami melon slices by multi-index experimental formula[J]. Food and Fermentation Industries, 2020, 46(15): 140-146.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023708  或          http://sf1970.cnif.cn/CN/Y2020/V46/I15/140
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