黑菊芋加工工艺设备优化与验证  

Optimization and Verification of Processing Equipment of Black Jerusalem Artichoke

作　　者：李国巍[1] 姬妍茹[1] 杨庆丽[1] 张治国[1] 董艳[1] 石雨[1] LI Guowei;JI Yanru;YANG Qingli;ZHANG Zhiguo;DONG Yan;SHI Yu(Daqing Branch of Heilongjiang Academy of Sciences,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江省科学院大庆分院,黑龙江大庆163319

出　　处：《农产品加工》2024年第13期37-40,共4页Farm Products Processing

基　　金：黑龙江省科学院青年创新基金面上项目(CXMS2022DQ01)。

摘　　要：为解决传统黑菊芋加工设备工序繁杂、加工周期长、加工成本高的问题,设计结构合理、可监测温湿度及气压的小型试验箱。采用控制变量法,改变试验箱开孔密度,对菊芋进行分组加工试验,结合感官评价和营养成分分析确定最佳生产条件。再以此条件对传统小型黑菊芋加工设备进行改进,对传统加工程序进行优化。改造后的黑菊芋加工设备工序减少50%,加工时间减少45%,各项生产费用节省了83%。改造后的的黑菊芋加工设备生产效率明显提升,生产成本大幅下降;同时降低了塑料制品的使用,节能减排、低碳环保。To solve the traditional processing equipment of black jerusalem artichoke complicated process,long processing cycle,high processing cost.Design a small test chamber with reasonable structure,which could monitor temperature,humidity and pressure.The control variable method was used to change the opening density of test chamber,and the group processing test of jerusalem artichoke was carried out.The optimal production conditions were determined by combining sensory evaluation and nutritional analysis.Then the traditional small processing equipment of the black artichoke was improved and the traditional processing procedure was optimized.The process and processing time of the improved equipment were reduced by 50%and 45%.Production costs had been reduced by 83%.The production efficiency of the improved processing equipment was obviously improved,and the production cost was greatly reduced.At the same time reduce the use of plastic products,energy saving and emission reduction,low carbon environmental protection.

关 键 词：黑菊芋 试验箱 开孔试验 节能减排 低碳环保 

分 类 号：TS201[轻工技术与工程—食品科学]