魔芋干制工艺参数的优化研究  

Studies on Optimization of Hot Air Drying Parameters for Konjak

作　　者：邱凌[1] 仇农学[1] 

机构地区：[1]西北农业大学

出　　处：《农业工程学报》1995年第4期175-179,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：应用多目标非线性优化理论与方法,对魔芋片单层热风干燥实验所得魔芋甘露聚糖、干燥速率、能耗回归模型进行了多目标综合优化研究与分析,得到魔芋优质、高效、节能干燥工艺参数为:风温81℃,风速1.4m/s,片厚5mm。This paper deals with the effects of air temperature,air speed and sliced thickness on the mannan content in konjak, drying speed and energy comsuption at 23 different combinations of working conditions with simulating hot ait drying tests for konjak using the design of quadratic-rotation-orthogonality. As a result, a mathematical model which quantitatively explains various properies and three factors for konjak drying was obstained. The model was then studied and analyzed by using multiple-object non-linear optimization theory and the konjak hot air drying parameters for superior quantity, high-level efficiency and energy-saving were reached respectively.

关 键 词：魔芋 干制 工艺参数 最佳化 食品 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]