遗传算法优化杏仁气体射流冲击干燥工艺  

Optimization of Air-Impingement Jet Drying Process of Almond by Genetic Algorithm

作　　者：赵雪萌 赵武奇[1] 张清安[1] 黄小丽[1] Zhao Xuemeng;Zhao Wuqi;Zhang Qingan;Huang Xiaoli(College of Food Engineering and Nutrition Science , Shaanxi Normal Universityy Xi'an 710119)

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国食品学报》2019年第3期206-214,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31101324)

摘　　要：采用响应面法分析气体射流冲击干燥的风温、风速、喷嘴高度对杏仁干燥成品含水量、复水比、耗电量、干燥时间4个指标的影响并建立其模型;采用因子分析法及MATLAB遗传算法确定4个指标的权重,通过综合评分得到气体射流冲击干燥杏仁的最佳工艺参数。结果表明:风温、风速、喷嘴高度对产品的含水量、复水比、耗电量、干燥时间均有不同程度的影响,且三因素交互作用对成品品质影响显著;杏仁的气体射流冲击干燥最佳工艺参数为风温81.57℃、风速12.03 m/s、喷嘴高度150mm,使用响应面因子分析法和遗传算法优化气体射流冲击干燥工艺结果一致,方法可行。Used central composite design coupled with response surface methodology, analysis the effect of drying air-temperature, air-velocity, distance from nozzle to material tray on four indicators including moisture content(MR),rehydration ratio(RR), power consumption and drying time and establish the model. Finally, to determine the four indicators weight using factor analysis method and the optimum technological parameters on the almond air-impingement jet drying(AIJD). The results indicated that air-temperature, air-velocity and distance from nozzle to material tray had different degree influence of impact on the MR, RR, power consumption and drying time of the products, and the influence of interactions among three factors on the quality of dried products was significant. The optimum technological parameters on almond AIJD are determined as follows: wind temperature 81.57 ℃, air-velocity 12.03 m/s, and distance from nozzle to material tray 150 mm.

关 键 词：响应面法 遗传算法 杏仁 气体射流冲击 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]