摘要
为了得到苦瓜片气体射流冲击干燥的最佳工艺,该研究利用响应面建立了复水比、VC含量、色差和单位能耗等指标与干燥工艺参数(风温、风速和切片厚度)的回归方程,并结合遗传算法建立综合目标函数,将多指标转化为一个综合目标,最后进行综合优化。结果表明,优化的苦瓜片的气体射流冲击干燥的最佳工艺为:风温58.5℃,风速11 m/s,切片厚度3 mm,研究结果为苦瓜片实际干燥时工艺参数的选择提供参考。
In order to obtain the best drying process of sliced bitter melon dried by Air-impingement jet dryer, the regression equations between inspection indexes（rehydration ratio, the Vc content, color difference, unit energy consumption） and drying conditions （air- temperature, air-velocity , slice thickness） were established. The multi in- dex comprehensive objective function was established with genetic algorithm. Finally, the integrated optimization of processing parameters were determined by transiting multi-objective into a comprehensive goal. The results show that the optimization processing parameters were： air-temperature of 58.5℃, air-velocity 11 m/s and slice thickness 3 mm. The results provided the reference for best processing parameters for drying of sliced bitter melon.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第5期180-184,共5页
Food and Fermentation Industries
基金
陕西省农业科技创新与攻关项目(2016NY-188)
关键词
苦瓜片
气体射流冲击干燥
遗传算法
工艺优化
bitter melon slices
air - impingement jet drying
genetic algorithm
process optimization
