地黄真空干燥实验研究  

Study on vacuum drying of Rehmanniae

作　　者：张玉先[1] 刘云宏[1] 苗帅[1] 张敏[1] 李欣[1] 李鑫玲[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品工业科技》2014年第24期290-293,共4页Science and Technology of Food Industry

基　　金：河南省杰出青年基金项目(084100510005);河南省教育厅科技研究项目(12A210005)

摘　　要：为揭示地黄真空干燥特性,对地黄进行了单因素及正交实验的真空干燥研究,探讨了加热温度、干燥腔压力及物料厚度等干燥参数对干燥时间和产品色差的影响。结果表明:提高干燥温度、降低压力和减小物料厚度均有利于缩短干燥时间,加热温度及物料厚度对干燥时间有极显著影响,加热温度对色差△E的影响极显著;利用多元二次非线性回归的方法,构建了干燥时间与产品色差的数学模型;采用加权综合评分法进行参数优化,得到最优工艺参数为加热温度70℃、压力8000Pa、物料厚度4mm,最优条件下的结果为干燥时间为300min,色差△E为6.61。Rehmanniae was dried by a vacuum dryer in this research. By means of orthogonal experiments,the effects of drying temperature,pressure and material thickness on drying time and quality were investigated. The results showed that drying time could be shortened by increasing drying temperature,lowering pressure and decreasing material thickness. It could be concluded that drying temperature had greatest influence on drying time and colour difference ΔE. The drying temperature of 70℃,the pressure of 8000Pa and the material thickness of 4mm were the optimized parameters of vacuum dried rehmanniae with time shorter and good colour. Their product was excellent,the time was 300min and the colour difference ΔE was 6.61.

关 键 词：地黄 真空干燥 干燥特性 参数优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]