Optimization of microwave drying process of chili based on geometrical weighting method

  • PENG Lin ,
  • WANG Ling ,
  • LI Xinying ,
  • ZHOU Qi ,
  • KAN Jianquan ,
  • CHEN Hourong
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  • 1(Food Science College,Southwest University,Chongqing 400715,China);
    2(Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory(Chongqing),Chongqing 400715,China);
    3(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University),Chongqing 400715, China)

Received date: 2017-02-27

  Online published: 2019-02-21

Abstract

By taking fresh red chilli peppers as raw materials, by applying response surface method, the existing microwave drying techniques were further improved. Through a series of single-factor experiments, corresponding microwave drying and drying rate curves were obtained. Based on the curves, the optimal scopes response to each single factor could be achieved. Meanwhile, influences of microwave power, paving volume, microwave heating interval on contents of capsanthin, capsaicine and dihydrocapsaicin were further explored. In line with the geometric weighting method, the multi-objective programming problems were attempted to be solved. The tri-objective function of the above three compositions was transformed into a single- objective function. By introducing the weighting function to the single-objective function, a series of pepper-drying comprehensive indexes could be achieved. Based on the Box-Behnken central composite designing principles, current experiment designs could be further optimized for establishing a new microwave drying regression model. Finally, by taking the maximums from the above comprehensive indexes, each index of pepper-microwave drying techniques could be greatly optimized. The results showed that when microwave power reached 281.12 W, the paving volume came to 90.42 g, and the microwave heating interval was adjusted to 40 s, the maximum comprehensive index could be 0.900 276. In addition, the above optimized results were reliable, as the deviation between the validating experimental results of microwave drying and the optimized results was 2.17%.

Cite this article

PENG Lin , WANG Ling , LI Xinying , ZHOU Qi , KAN Jianquan , CHEN Hourong . Optimization of microwave drying process of chili based on geometrical weighting method[J]. Food and Fermentation Industries, 2019 , 45(2) : 136 -142 . DOI: 10.13995/j.cnki.11-1802/ts.016375

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