基于遗传算法的苦瓜片气体射流冲击干燥工艺优化  

Optimization of drying process of sliced bitter melon in air-impinged jet dryer using genetic algorithm

作　　者：薛珊[1] 赵武奇[1] 高贵田[1] 吴忠[1] 张建[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品与发酵工业》2017年第5期180-184,共5页Food and Fermentation Industries

基　　金：陕西省农业科技创新与攻关项目(2016NY-188)

摘　　要：为了得到苦瓜片气体射流冲击干燥的最佳工艺,该研究利用响应面建立了复水比、VC含量、色差和单位能耗等指标与干燥工艺参数(风温、风速和切片厚度)的回归方程,并结合遗传算法建立综合目标函数,将多指标转化为一个综合目标,最后进行综合优化。结果表明,优化的苦瓜片的气体射流冲击干燥的最佳工艺为:风温58.5℃,风速11 m/s,切片厚度3 mm,研究结果为苦瓜片实际干燥时工艺参数的选择提供参考。In order to obtain the best drying process of sliced bitter melon dried by Air-impingement jet dryer, the regression equations between inspection indexes（rehydration ratio, the Vc content, color difference, unit energy consumption） and drying conditions （air- temperature, air-velocity , slice thickness） were established. The multi in- dex comprehensive objective function was established with genetic algorithm. Finally, the integrated optimization of processing parameters were determined by transiting multi-objective into a comprehensive goal. The results show that the optimization processing parameters were： air-temperature of 58.5℃, air-velocity 11 m/s and slice thickness 3 mm. The results provided the reference for best processing parameters for drying of sliced bitter melon.

关 键 词：苦瓜片 气体射流冲击干燥 遗传算法 工艺优化 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]