银杏果微波间歇干燥工艺的优化

为探究银杏果微波间歇干燥最佳工艺，选取微波功率、加热时间和间歇时间为试验因素，以干燥过程平均 干燥能耗、质量干燥速率以及干燥后的感官品质评分为评价指标，采用二次正交回归试验优化银杏果微波间歇干燥 工艺，运用BackWard分析法建立二次回归数学模型，并对回归模型进行响应面分析。结果表明：所选试验因素对 干燥进程有显著影响，其强弱顺序为：加热时间＞微波功率＞间歇时间。试验因素之间存在交互作用。采用响应面 寻优法得到银杏果干燥的最佳工艺参数为：微波功率4.5 W/g、加热6.5 s、间歇80 s，在此条件下，质量干燥速率为 0.157 kg/（h·kg），平均干燥能耗为65.54 kJ/g，感官品质评分为8.5。实验结果对改进干燥设备和银杏果微波干燥 有一定的参考价值。

Optimization of Intermittent Microwave Drying of Ginkgo Fruits

The microwave intermittent drying process of ginkgo fruits was optimized in this study. Microwave power,
heating time and interval time were selected as experimental factors, and average power consumption, average drying rate
and sensory score as response variables. Quadratic regression orthogonal design was adopted to optimize these independent
variables. A quadratic regression mathematical model for each response variable was established by utilizing backWard
analysis method and analyzed response surface analysis. The results showed all the selected factors had significant effects
on the drying process and the decreasing order of significance was as follows: heating time, microwave power, and interval
time. Meanwhile, these factors also had significant interactive effects. The optimal parameters from response surface
optimization were obtained as follows: microwave power of 4.5 W/g, heating time of 6.5 s and interval time of 80 s. Under
these conditions, the average drying rate was 0.157 kg/(h·kg), the average energy consumption was 65.54 kJ/g and the
sensory score was 8.5. These results will provide a reference for improving microwave drying equipment and drying process
of ginkgo fruits.