摘要
利用响应面法优化青花椒微波干燥的工艺条件。在单因素实验的基础上,选取干燥温度、微波功率和铺料密度为影响因子,应用Box-Benhnken中心组合设计建立数学模型,以干燥后的叶绿素含量为响应值进行响应面分析。结果表明,微波干燥青花椒的最佳工艺条件为:干燥温度58℃,微波功率778W,铺料密度2.7kg/m2。此条件下,干燥后的青花椒叶绿素含量的预测值为0.5890mg/g,验证实际值为0.6005mg/g。
Optimization of the microwave drying technology of Zanthozylurn schinifolium Sieb. et Zucc by response surface methodology. Based on single factor experiments, drying temperature, microwave power and material density were selected as influencing factors. The experiment mathematical model was arranged according to Box-Behnken central composite design. The chlorophyll content of the material after experiment were regarded as response value for response surface analysis. The results showed that the optimum microwave drying conditions were： drying temperature 58℃, microwave power 778 W, material density 2. 7 kg/m^2. Under this condition, the predicted chlorophyll content was 0. 5890 mg/g, and the practical chlorophyll content was 0. 6005 mg/g.
出处
《中国调味品》
CAS
北大核心
2012年第1期51-55,共5页
China Condiment
关键词
青花椒
微波干燥
响应面法
优化
Zanthoxylum schinifolium Sieb. et Zucc
microwave drying
response surface methodology
