| 多指标综合评分法优化青花椒热泵-微波联合干燥工艺 |
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| 引用本文： | 田冰,王玲,彭林,阚建全,陈厚荣. 多指标综合评分法优化青花椒热泵-微波联合干燥工艺[J]. 食品研究与开发, 2019, 40(19): 149-155 |
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| 作者姓名： | 田冰 王玲 彭林 阚建全 陈厚荣 |
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| 作者单位： | 西南大学食品科学学院;农业部农产品贮藏保鲜质量安全风险评估实验室(重庆);食品科学与工程国家级实验教学示范中心(西南大学) |
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| 摘 要： | 采用多指标综合评分法对青花椒的热泵-微波联合干燥工艺进行优化。以色差为指标,分别进行热泵温度、转化点含水率、微波功率的单因素试验,在单因素试验的基础上,以干制青花椒的单位能耗、色差、挥发油含量3个指标按一定权重计算出的综合评分为响应值,进行Box-Behnken中心组合试验设计,并进行响应面优化分析。结果表明,青花椒热泵-微波联合干燥的最佳工艺参数是:热泵温度59℃,转化点含水率40%,微波功率340W。此条件下综合评分为0.28547,与响应面模型的预测值相对偏差为0.29%,优化结果可靠。
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| 关 键 词： | 青花椒 热泵-微波联合干燥 多指标综合评分法 优化 |
| 收稿时间： | 2019-05-30 |
Optimization of Heat Pump-microwave Combined Drying Process for Zanthoxylum Schinifolium by Multi-Index Comprehensive Scoring Method |
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| TIAN Bing,WANG Ling,PENG Lin,KAN Jian-quan,CHEN Hou-rong. Optimization of Heat Pump-microwave Combined Drying Process for Zanthoxylum Schinifolium by Multi-Index Comprehensive Scoring Method[J]. Food Research and Developent, 2019, 40(19): 149-155 |
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| Authors: | TIAN Bing WANG Ling PENG Lin KAN Jian-quan CHEN Hou-rong |
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| Affiliation: | (Food Science College, Southwest University, Chongqing 400715, China;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory , Chongqing 400715, China;National Demonstration Center for Experimental Food Science and Technology Education , Chongqing 400715, China) |
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| Abstract: | TIAN Bing;WANG Ling;PENG Lin;KAN Jian-quan;CHEN Hou-rong(Food Science College, Southwest University, Chongqing 400715, China;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory , Chongqing 400715, China;National Demonstration Center for Experimental Food Science and Technology Education , Chongqing 400715, China) |
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| Keywords: | zanthoxylum schinifolium heat pump-microwave combined drying multi-index comprehensive scoring method optimization |
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