熟化甘薯热风干燥工艺参数优化及数学模型研究

Study on Optimization of Hot-air Drying Process Parameters of Cooked Sweet Potatoes by Mathematical Models

采用可旋转中心组合设计和响应面法研究熟化甘薯热风干燥主要工艺参数(干燥温度、干燥风速、铺料密度)对干燥速率、单位能耗和主要营养成分含量的影响,建立相应的统计数学模型。优化热风干燥工艺参数,得到的优化工艺参数为干燥温度73.89℃,干燥风速4.91m/s,铺料密度2.54kg/m2。在此干燥条件下,干燥速率为1046.333g/min,干燥能耗为0.583W/g;所得干燥样品的淀粉、还原糖、粗蛋白、粗纤维及VC含量分别为50.435%、29.428%、6.288%、6.271%及2.509mg/100g,综合指标为5.026863。

The effects of main processing parameters （drying temperature, wind velocity and material density） on drying rate, unit energy consumption as well as the main nutrient components of cooked sweet potatoes during hot-air drying were studied, adopting central composite rotatable design and respond surface methodology. The correlative statistical mathematical models were established, and then the air-drying process parameters of cooked sweet potatoes were optimized. The optimal process parameters are as follows： drying temperature 73.89℃, wind velocity 4.91 m/s and material density 2.54 kg/m2. Under these drying conditions, the drying rate is 1046.333 g/rain, and the unit energy consumption is 0.583 W/g. The contents of starch, reducing sugar, protein, fiber and VC in obtained sample are 50.435 %, 29.428 %, 6.288 %, 6.271% and 2.509 mg/100 g respectively, and the comprehensive index is 5.026863.