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.
WANG Ling
,
TIAN Bing
,
PENG Lin
,
KAN Jianquan
,
CHEN Hourong
. Optimization of hot air-microwave combined drying of Zanthoxylum schinifolium[J]. Food and Fermentation Industries, 2019
, 45(18)
: 176
-182
.
DOI: 10.13995/j.cnki.11-1802/ts.020536
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