基于变异系数权重法对怀山药干燥全粉品质的评价

以怀山药为原料,通过热风干燥、真空冷冻干燥、喷雾干燥、喷雾冷冻干燥、微波真空冷冻干燥5种干燥方式对其进行干燥制粉,并对其物理性质和多糖含量进行测定,利用变异系数权重法获取5种怀山药全粉制品的综合评分,以确定其最佳的干燥方式。结果表明:干燥方式对各指标影响显著(P0.05);溶解度、多糖含量、干燥能耗和吸湿性在全粉制品评价中占较大比重,分别为0.227、0.162、0.204、0.201。综合评分结果表明:喷雾干燥全粉品质最优,其次是喷雾冷冻和微波真空冷冻干燥,真空冷冻干燥次之,热风干燥全粉品质最差,对应的综合评分分别为0.624、0.081、0.046、-0.108、-0.642。

Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight

Chinese yam was dried and milled into flour by five different drying methods, hot-air drying, vacuum freeze drying, spray drying, spray-freeze drying, and microwave vacuum freeze drying. The physical properties and polysaccharide content of five dried samples were measured, and the variation coefficient weight method was used to determine their comprehensive scores to find the optimal drying method. Results showed that different drying methods had a significant effect on all investigated quality parameters (P < 0.05), and solubility, polysaccharide content, drying energy consumption and moisture adsorption property contributed greatly to the comprehensive score of yam powders, which were 0.227, 0.162, 0.204 and 0.201, respectively. Comprehensive score results indicated that the quality of yam powders obtained by different drying methods followed the descending order: spray drying > spray-freeze drying = microwave vacuum freeze drying > vacuum freeze drying > hot-air drying with comprehensive scroes of 0.624, 0.081, 0.046, ?0.108 and ?0.642, respectively.