摘要
本实验采用微波-热风耦合干燥方式,研究了微波强度、风温和风速对花生果干燥速率、色泽、粗脂肪含量和粗蛋白含量的影响。通过单因素实验确定花生果的较优参数组合范围,采用Box-Behnken响应面实验设计优化得到了各因素与响应值关系的回归模型,并利用隶属度综合评分法对其干燥工艺进行综合优化,得到花生果微波-热风耦合干燥的最佳工艺条件为:微波强度0.9 W/g、风温40℃、风速0.5 m/s。在此条件下得到的花生果干燥速率0.38 g/(g·min)、色差值25.31、粗脂肪含量40.02%,该工艺既能保证产品品质、又能实现快速干燥,为花生果在实际微波-热风耦合干燥设备生产加工中的应用提供一定的理论依据。
The microwave-hot air coupled drying process was used to dry peanut pods in the current study.Effects of microwave power,air temperature and air velocity off the drying rate,color,crude fat and crude protein content of peanut pods were investigated.Single factor experiments combined with Box-Behnken design was performed to optimize the process parameters of microwave-hot air coupled drying process.The regression model of the factor and response value’s relationship was obtained.Membership degree comprehensive evaluation method was used to comprehensively optimize the drying process,and the optimal process conditions for microwave-hot air coupled drying of peanut pods were as follows:microwave power 0.9 W/g,air temperature 40℃,air velocity 0.5 m/s.Under these conditions,the experimental values of the drying rate,color difference,and crude fat content were observed,they were 0.38 g/(g·min),25.31 and 40.02%,respectively.These optimized process conditions could be an effective drying method to obtain dehydrated peanut pods with high quality,which provided a practical basis for microwave-hot air coupled drying of peanut pods.
作者
王招招
杨慧
韩俊豪
朱广成
翟辰璐
王童
董俊辉
路风银
董铁有
Wang Zhaozhao;Yang Hui;Han Junhao;Zhu Guangcheng;Zhai Chenlu;Wang Tong;Dong Junhui;Lu Fengyin;Dong Tieyou(College of Agricultural Equipment Engineering,Henan University of Science and Technology,Luoyang 471000;Research Center of Agricultural by-products Processing,Henan Academy of Agricultural Sciences,Zhengzhou,450000;CITIC Heavy Industries Co.Ltd,Luoyang 471000)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第1期155-164,共10页
Journal of the Chinese Cereals and Oils Association
基金
河南省农业科学院科研发展专项资金项目(2019XKYH06)
河南省农业科学院科研发展专项资金项目(2019CY06)。
关键词
花生果
微波-热风耦合干燥
色泽
粗脂肪
粗蛋白
peanut pods
microwave-hot air coupled drying
color
crude fat
crude protein
