| 洋葱带式热风干燥工艺优化 |
| |
| 引用本文： | 王蓉, 周丽, 任兴权, 刘盼, 杨雪芬, 崔丰莉. 洋葱带式热风干燥工艺优化[J]. 食品工业科技, 2021, 42(6): 195-201. DOI: 10.13386/j.issn1002-0306.2020050115 |
| |
| 作者姓名： | 王蓉 周丽 任兴权 刘盼 杨雪芬 崔丰莉 |
| |
| 作者单位： | 1.1. 酒泉市食品检验检测中心, 甘肃酒泉 735000 |
| |
| 基金项目： | 酒泉市科技计划项目(酒科发[2020]73号)。 |
| |
| 摘 要： | 以鲜洋葱为原料,研究平均干燥温度、履带速率、进料速率对洋葱五层网带式热风干燥效果的影响.在单因素实验的基础上,采用Box-Behnken实验,以平均干燥温度、履带速率、进料速率为影响因素,以含水量、干燥得率、光学指数综合评分为响应值建立二次回归方程.结果表明,对洋葱粒综合评分的影响大小顺序为干燥温度＞履带速率＞进料速率...
|
| 关 键 词： | 洋葱 带式 热风干燥 综合评分 |
| 收稿时间： | 2020-05-11 |
Optimization Technology of Layer Mesh Belt Hot Air Drying of Onion |
| |
| WANG Rong, ZHOU Li, REN Xingquan, LIU Pan, YANG Xuefen, CUI Fengli. Optimization Technology of Layer Mesh Belt Hot Air Drying of Onion[J]. Science and Technology of Food Industry, 2021, 42(6): 195-201. DOI: 10.13386/j.issn1002-0306.2020050115 |
| |
| Authors: | WANG Rong ZHOU Li REN Xingquan LIU Pan YANG Xuefen CUI Fengli |
| |
| Affiliation: | 1.1. Jiuquan Food and Inspection Test Center, Jiuquan 735000, China |
| |
| Abstract: | The influence of average heating temperature,belt speed,feeding rate on five-layer mesh belt hot air drying of onion was studied.On the basis of single factor experiment,Box-Benhnken experiment was used to establish a quadratic regression equation with average heating temperature,belt speed and feeding rate as influencing factors,water content,drying yield and color-optical index comprehensive score as response values.The results showed that comprehensive score of onion was influenced in decreasing order by heating temperature,belt speed and feeding rate.The optimum condition for five-layer mesh belt hot air drying of onion was:heating temperature,70℃;belt speed,10 cm/min;and feeding rate,1200 kg/h.Under these conditions,the response value was 82.02,agreeing with the predicted value(82.32),indicating that the optimization result was reliable. |
| |
| Keywords: | onion layer mesh belt hot air drying weighted average |
| 本文献已被 维普 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
