鲜块菌片热风干燥工艺参数的优化  

Hot-air Drying Technical Parameters Optimization of Fresh Truffle Slices

作　　者：苗玉志[1] 张微帷 何兵[1] 

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川白家食品有限公司,四川成都610100

出　　处：《现代食品科技》2013年第1期162-166,共5页Modern Food Science and Technology

摘　　要：为了为鲜块菌的干燥和工业化生产提供理论依据,通过3因素5水平的二次正交旋转组合实验,分析了风温、风速及装量与干燥产品质量、干燥速率及复水率比间的关系,建立了二次回归数学模型,并研究了3因素对各指标的交互作用及显著性影响;利用多目标线性加权优化法,确定了鲜块菌热风干燥的最佳工艺参数,即风温50℃、风速0.3 m/s、装量2.81 kg/m2。在此条件下,干燥产品质量得84.68分、脱水速率为10.98%/h、复水率比为3.7:1,验证结果与优化预测值接近,优化结果可信。To provide a theoretical foundation for drying and industrialized production of fresh truffle slices, the quadratic orthogonal rotation method with three factors and five levels for each factor was employed. Drying temperature, material load and airflow rate were the main influence factors. And synthetic score of sensory quality, dehydration rate and rehydrate ratio of dried truffle slices were used as experimental indices. The relationships between the experimental indices and the influence factors were analyzed. The regression mathematical models describing the relations between the experimental indices and the influence factors were established to analyze the interaction effects and the influence degree of the factors on the experimental indices. The optimal combination of technological parameters for drying materials was obtained by multi-objective linear weighted optimization method. The optimal parameters were as follows： hot-air temperature 50 ℃, material load 2.81 kg/m^2, and airflow rate 0.3 m/s. Under these conditions, score for sensory quality indicator was 86.1. Dehydration rate was 10.98%/h and rehydrate ratio was 3.7：1. There was a close agreement between experimental and predicted values.

关 键 词：鲜块菌 热风干燥 工艺 优化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]