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| 响应面法优化青花椒微波干燥工艺 | |
| 引用本文： | 祝瑞雪,高鸿,赵志峰,闫志农,何学云. 响应面法优化青花椒微波干燥工艺[J]. 中国调味品, 2012, 37(1): 51-55 |
| 作者姓名： | 祝瑞雪 高鸿 赵志峰 闫志农 何学云 |
| 作者单位： | 1. 四川大学轻纺与食品学院,成都,610065 2. 四川省农产品质量安全中心,成都,610041 3. 四川五丰黎红食品有限公司,四川雅安,625302 |
| 摘 要： | 利用响应面法优化青花椒微波干燥的工艺条件.在单因素实验的基础上,选取干燥温度、微波功率和铺料密度为影响因子,应用Box-Benhnken中心组合设计建立数学模型,以干燥后的叶绿素含量为响应值进行响应面分析.结果表明,微波干燥青花椒的最佳工艺条件为:干燥温度58℃,微波功率778 W,铺料密度2.7 kg/m2.此条件下,干燥后的青花椒叶绿素含量的预测值为0.5890mg/g,验证实际值为0.6005mg/g. |
| 关 键 词： | 青花椒 微波干燥 响应面法 优化 |
Optimization of the microwave drying technology of Zanthoxylum schinifolium Sieb. et Zucc by response surface methodology |
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| ZHU Rui-xue , GAO Hong , ZHAO Zhi-feng , YAN Zhi-nong , HE Xue-yun. Optimization of the microwave drying technology of Zanthoxylum schinifolium Sieb. et Zucc by response surface methodology[J]. China Condiment, 2012, 37(1): 51-55 | |
| Authors: | ZHU Rui-xue GAO Hong ZHAO Zhi-feng YAN Zhi-nong HE Xue-yun |
| Affiliation: | 1.College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,China; 2.Sichuan Agriculture Products Quality Security Center,Chengdu 610041,China; 3.Sichuan Wufeng Lihong Food Co.,Ltd.,Ya’an 625302,China) |
| Abstract: | Optimization of the microwave drying technology of Zanthoxylum schinifolium Sieb.et Zucc by response surface methodology.Based on single factor experiments,drying temperature,microwave power and material density were selected as influencing factors.The experiment mathematical model was arranged according to Box-Behnken central composite design.The chlorophyll content of the material after experiment were regarded as response value for response surface analysis.The results showed that the optimum microwave drying conditions were: drying temperature 58 ℃,microwave power 778 W,material density 2.7 kg/m2.Under this condition,the predicted chlorophyll content was 0.5890 mg/g,and the practical chlorophyll content was 0.6005 mg/g. |
| Keywords: | Zanthoxylum schinifolium Sieb.et Zucc microwave drying response surface methodology |
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