摘要
试验以既保证干燥速率又不显著增加干切牛肉生产能耗为目标,以冷冻干燥过程中三个阶段的干燥室压强和物料厚度为试验因素,以干燥速率和单位水分能耗为响应值,应用四因素五水平二次回归正交组合试验设计进行试验与分析。试验结果表明,物料厚度和阶段Ⅲ干燥室压强交互作用对干燥速率和能耗的影响极显著,确定在试验范围内干切牛肉最高速率的过程操作条件是:干燥室压强分别为20,20和120 Pa,物料厚度30 mm;最低能耗操作条件是三阶段干燥室压强分别为56.50,66.20和106.43 Pa,物料厚度30 mm。最后采用综合加权评分法,确定了既保证干燥速率又不显著增加干切牛肉生产能耗的操作条件是:三阶段干燥室压强分别为20,44.18和120 Pa,物料厚度30mm,在仅降低干燥速率4.6%的同时,减少了21%的能耗。
Experiment with both to ensure the drying rate and no significant increase energy consumption in freeze drying process on cooked beef slice as the goal,an experiment was designed according to the method of response surface analysis of four factors and five levels two regression orthogonal combination experimental design and response surface analysis test.Selected variables were stage I drying chamber,stage II drying chamber,stage III drying chamber and material thickness as well as freeze-drying rate and energy consumption per unit moisture content taken as the response variable.The test results show that,the thickness of material and stage III chamber pressure interaction effect on the drying rate and energy consumption significantly.The optimum operating conditions parameters are as Mowings：the highest rate of drying chamber pressure 20,20 and 120 Pa respectively,material thickness is 30mm;The lowest energy consumption operating conditions are the three stages of drying chamber pressure 56.50,66.20 and 106.43 Pa respectively,material thickness 30 mm.Finally,ensure the high rate and low energy consumption operating conditions using the synthetic weighted mark method is as followings：chamber pressure 20,44.18 and 120 Pa respectively,material thickness 30 mm.The optimum operating condition reduces energy consumption 21%just have a cost in terms of reduced drying rate by 4.6%.
出处
《食品工业》
CAS
北大核心
2015年第6期153-157,共5页
The Food Industry
基金
国家自然科学基金地区基金项目(311 60328)"牛肉冷冻干燥过程中能耗需求的动态预测方法研究"
关键词
干切牛肉
冷冻干燥
低能耗
高速率
beef slice
freeze drying
high drying rate
low energy consumption
