发酵菜籽饼微波间歇干燥工艺研究

目的优化发酵菜籽饼微波间歇干燥工艺。方法采用Box-Benhnken响应面分析法,以质量干燥速率和平均干燥能耗为评价指标,研究微波功率、间歇时间和微波加热时间对发酵菜籽饼微波间歇干燥的影响。结果微波功率、微波加热时间、间歇时间之间存在交互作用,各因素对质量干燥速率的影响强度依次为:微波加热时间微波功率间歇时间,对发酵菜籽饼的平均干燥能耗影响强度依次为:微波功率间歇时间微波加热时间。发酵菜籽饼干燥的最佳工艺为:间歇时间60 s,加热时间9 s,微波功率595.49 W,共微波加热1 h,在该优化条件下,发酵菜籽饼的质量干燥速率为0.5168 kg/(h·kg),平均干燥能耗为8.53 kJ/g。结论微波功率、间歇时间、微波加热时间对发酵菜籽饼的微波间歇干燥都有显著影响,选择适当的微波间歇干燥工艺能达到提高干燥速率和减少干燥能耗的目的。

Optimization of microwave intermittent drying process of fermented rapeseed cake

Objective To optimize the microwave intermittent drying process of fermented rapeseed cake. Methods A Box-Behnken response surface experimental design was used, with average drying rate and average power consumption as response variables, the effects of microwave power, intermittent time and microwave heating time in the microwave intermittent drying process of fermented rapeseed cake were studied. Results Microwave power, microwave heating time and intermittent time had interaction. The effect strength of each factor on the quality drying rate was as follows: heating time>microwave power>intermittent time. The effect strength of the average drying energy consumption of fermented rapeseed cake was as follows: microwave power>intermittent time>heating time. The optimal conditions were obtained as follows: intermittent time was 60 s, heating time was 9 s, microwave power was 595.49 W and microwave heating time was 1 h. Under the above conditions, the average drying rate was 0.5168 kg/(h?kg), and the average energy consumption was 8.53 kJ/g. Conclusion The microwave power, intermittent time, and microwave heating time have significant impacts on the microwave intermittent drying process of fermented rapeseed cake. According to the above results, selecting the appropriate microwave intermittent drying process can improve the drying rate and reduce drying energy consumption.