以鲜青花椒为原料,研究热风-微波联合干燥工艺对花椒品质及能耗的影响。通过单因素试验,以色差为观测指标,确定了热风温度、转化含水率及微波功率3因素的适宜作用范围。在此基础上,进行Box-Behnken中心组合试验,以色差、挥发油含量及单位能耗的综合评分为响应值进行响应面分析,对热风-微波联合干燥青花椒的工艺条件进行优化。结果表明,热风-微波联合干燥青花椒的最佳工艺条件为热风温度64.56 ℃、转化含水率41.59%、微波功率345.20 W。此条件下,干燥的青花椒综合评分为0.194 522。联合干燥验证试验结果与优化结果误差<4%,优化结果可靠。热风-微波联合干燥青花椒为提高干制花椒的品质和降低能耗具有重要意义,为青花椒的联合干燥研究提供了研究思路,研究结果为青花椒的热风-微波联合干燥的工业化应用提供了理论依据。
The effects of hot air-microwave drying process on the quality and energy consumption of Zanthoxylum schinifolium were studied. Through single factor tests with chromatic aberration as the observation index, the suitable range of hot air temperature, converted moisture content and microwave power was determined. Subsequently, Box-Behnken central combination test was carried out, and response surface analysis was conducted with the comprehensive score of chromatic aberration, volatile oil content and unit energy consumption as the response values. Results showed that the optimum condition for hot air-microwave combined drying of Zanthoxylum schinifolium was: hot air temperature 64.56 ℃, conversion moisture content 41.59 %, and microwave power 345.20 W. Under this condition, the composite score of dry Zanthoxylum schinifolium was 0.194 522. The error between the test result and optimization result was less than 4%, indicating that the optimization result was reliable. Hot air-microwave combined drying of Zanthoxylum schinifolium is of great significance for improving quality and reducing energy consumption, which provides a theoretical basis for the industrial application.
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