层次分析法在热风干燥条件制备荔浦香芋全粉优化中的应用  

Application of Analytic Hierarchy Process in Optimization of Hot-air Dying Conditions for Producing Lipu Colocasia esculenta L.Schott Whole Powder

作　　者：杜弘坤[1] 王华杰[1] 王娟[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品科学》2008年第11期356-360,共5页Food Science

摘　　要：采用热风干燥法制备荔浦香芋全粉,用层次分析法(AHP)将感官评价指标整合,以此作为考核指标设计单因素试验和四元二次回归正交试验,对物料粒径、铺料密度、干燥温度、干燥风速等的关键控制因素取值进行优化,拟合出综合感官评价的回归方程,并得到热风干燥的最佳工艺参数为:物料粒径7.8mm、铺料密度2.6kg/m2、干燥温度72.5℃、风速5.2m/s。Hot-air drying was used to produce Lipu Colocasia esculenta L. Schott whole powder in this study. Several sensory indexes were integrated by using analytic hierarchy process （AHP） to design single factor test and quadratic regression orthogonal test of the four factors including size of raw material, raw material paving density, drying temperature and wind speed. Through single factor test and four-factor quadric orthogonal regression test, the regression equation about the above four factors was fitted. The optimal hot-air drying parameters obtained from the regression equation are as follows： size of raw material 7.8 mm, raw material paving density 2.6 kg/m2, drying temperature 72.5℃, and wind speed 5.2 m/s.

关 键 词：荔浦香芋 热风干燥 层次分析法(AHP) 四元二次回归正交试验 

分 类 号：O655.9[理学—分析化学]