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食品研究与开发:2019,40(19):149-155
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多指标综合评分法优化青花椒热泵-微波联合干燥工艺
TIAN Bing,WANG Ling,PENG Lin,KAN Jian-quan,CHEN Hou-rong
(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)
Optimization of Heat Pump-microwave Combined Drying Process for Zanthoxylum Schinifolium by Multi-Index Comprehensive Scoring Method
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投稿时间:2019-05-30    
中文摘要: 采用多指标综合评分法对青花椒的热泵-微波联合干燥工艺进行优化。以色差为指标,分别进行热泵温度、转化点含水率、微波功率的单因素试验,在单因素试验的基础上,以干制青花椒的单位能耗、色差、挥发油含量3 个指标按一定权重计算出的综合评分为响应值,进行Box-Behnken 中心组合试验设计,并进行响应面优化分析。结果表明,青花椒热泵-微波联合干燥的最佳工艺参数是:热泵温度59 ℃,转化点含水率40%,微波功率340 W。此条件下综合评分为0.285 47,与响应面模型的预测值相对偏差为0.29%,优化结果可靠。
Abstract:The heat pump-microwave combined drying process of zanthoxylum schinifolium was optimized by multi-index comprehensive scoring method.Taking the chromatism as the index,the single factor tests of heat pump drying temperature,converted moisture content and microwave power were carried out.On the basis of single factor test,the three indexes of unit energy consumption,the chromatism and volatile oil content of dried zanthoxylum schinifolium were weighted according to certain weights.The calculated comprehensive score was the response value,and the Box-Behnken center combined test design was carried out,and the response surface optimization analysis was performed.The results showed that the optimum technological parameters of heat pump - microwave combined drying process were:heat pump drying temperature 59 ℃ ,converted moisture content 40%,microwave power 340 W.Under this condition,the comprehensive score was 0.285 47,and the relative error from the predicted value of the response surface model was 0.29 %,so the optimization result was reliable.
文章编号:201919027     中图分类号:    文献标志码:
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