摘要
通过微波功率、切片厚度、载样量的单因素试验探讨了苦瓜微波干燥的失水特性,并以苦瓜干燥的失水速率、耗电量和感官评分为指标,利用三因素三水平的响应面分析法优化了微波干燥工艺条件并建立了回归模型。结果表明,微波功率、载样量对失水速率有极显著的影响,载样量对耗电量有极显著的影响,微波功率对苦瓜感官评分有极显著的影响。微波功率480W、切片厚度0.59cm、载样量62.86g时,失水速率为3.08g/min,耗电量为2.38kW.h/kg,感官评分为9.33。
The dehydrating characteristics of Momordica Charantia L. during microwave drying process were studied by the single factor experiments including microwave power, section thickness and sample load. The drying technics conditions were optimized by response surface analysis at three factors and three levels when guided by integrated indicator of dehydration rate, electricity consumption and sensory quality, and the corresponding regression model was established. The results showed that microwave power and sample load had significant influences on the dehydration rate, the sample load had significant influences on the electricity consumption, and the microwave power had extremely significant influences on the sensory quality. When drying processing conditions of Momordica Charantia L. were as followsmicrowave power was 480 W, section thickness was 0.59 cm and sample load was 62.86 g, the dehydration rate was 3.08 g/min, the electricity consumption was 2.38 kW· h/kg and the sensory quality was 9.33.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2008年第1期68-73,共6页
Transactions of the Chinese Society for Agricultural Machinery
基金
广东省自然科学基金团队资助项目(项目编号:粤科基办字20066号)
广东省自然科学基金资助项目(项目编号:06025363)
广东省工业攻关计划资助项目(项目编号:2005B10201048)
关键词
苦瓜
微波干燥
工艺优化
响应面分析法
Momordica Charantia L., Microwave drying, Technological optimization, Response surface analysis
