摘要
应用二次正交旋转组合试验设计，研究了风温、风速、切片厚度３因素对魔芋甘露聚糖含量的影响。结果表明：①由试验研究所得到的数学模型可用于定量描述魔芋甘露聚糖在干制中的变化规律；②影响魔芋甘露聚糖变化的主因素效应为：风温＞片厚风速；③风温与片厚和风速与片厚的交互作用对魔芋甘露聚糖具有极其显著的影响；④魔芋甘露聚糖损失率最小的最佳干燥工艺参数为：风温７０℃，风速１．２ｍ／ｓ，切片厚度７ｍｍ。
The effect of air temperature, air speed and thickness of sliced konjak on the konjak mannan content was studied using optimum design of quadratic rotation orthogonality experiment. The results show that: (1) the mathematical model obtained from experiment can be used to discribe quantitatively the changing rule of konjak mannan during drying; (2) the factor order influencing the changing of mannan was: air temperature>thickness of sliced konjakair speed; (3) the influence of the interactions between air temperature and thickness and between air speed and thickness was extreme striking; (4) the best drying technical parameters of minimizing mannan loss efficiency was that air temperature was 70℃, air speed 1.2 m/s, thickness of sliced konjak 7 mm.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
1997年第2期91-95,共5页
Transactions of the Chinese Society for Agricultural Machinery
关键词
魔芋
甘露聚糖
干燥
数学模型
工艺参数
Konjak, Mannan, Drying, Mathematical model, Technical parameters
