响应面法优化龙眼肉微波真空干燥工艺  

Optimization of Microwave Vacuum Drying of Longan(Dimocarpus longan Lour.)Pulp by Response Surface Methodology

作　　者：田玉庭[1] 陈洁[1] 庄培荣[1] 郭泽镔[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《热带作物学报》2011年第12期2352-2357,共6页Chinese Journal of Tropical Crops

基　　金：国家"十一五"科技支撑计划项目(No.2007BAD07B05);福建省科技重大专项(No.2008N0007);福建省自然科学基金项目(No.2011J05123)

摘　　要：干燥是贮藏龙眼肉最有效的方法,本文采用响应面分析法(RSM)优化龙眼肉微波真空干燥工艺参数。以龙眼果肉为原料,采用中心组合试验设计,考察微波强度(2.0~10.0 W/g)和真空度(-55^-85 kPa)2个主要因子对干燥时间、产品色度、多糖含量和单位能耗4个指标的影响。以最短干燥时间、最大色度、最大多糖含量以及最小单位能耗为目标确定龙眼肉微波真空干燥最优工艺参数。结果表明,龙眼肉微波真空干燥最优工艺为:微波强度4 W/g,真空强度-85 kPa。在此条件下,其干燥时间、产品色度、多糖含量以及单位能耗分别为18 min,28.82,19.09%和16.45 kJ/g。Drying is the main process used to treat longan pulp for storage. In this study, response surface methodology（RSM）was used to optimize processing methods for microwave vacuum（MWV）drying of longan pulp and to create a desirable product. A Central Composite Design （CCD）with two important factors, microwave intensity （2.0-10.0 W/g）and vacuum degree （-55--85 kPa）, was used to study the response variables of drying time, chroma, polysaccharide content, and specific energy consumption （SEC）. The optimum conditions for MWV drying of longan pulp were determined to obtain a minimal drying time, maximum chroma, maximum polysaccharide content, and minimal SEC. The optimum drying conditions were found to be： microwave intensity 4 W/g and vacuum degree -85 kPa. Under these optimum conditions, drying time, chroma, polysaccharide content, and SEC were found to be 18 min, 28.82, 19.09%, and 16.45 kJ/g respectively.

关 键 词：龙眼肉 响应面法 微波真空干燥 优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]