银耳微波真空干燥工艺优化的研究

Study on Optimization of Microwave Vacuum Drying Technology for Tremella fuciformis

【研究目的】获取银耳微波真空干燥的最优工艺。【方法】采用二因子二次回归通用旋转组合设计,分析微波强度及真空度2个变量对干燥时间、复水比、银耳多糖含量以及单位能耗的影响,根据实验数据建立描述4个指标的二次回归模型,对变量进行响应面分析,并采用评价函数法优化干燥工艺。【结果】微波强度和真空度对干燥时间、复水比、银耳多糖含量以及单位能耗均有显著影响。银耳微波真空干燥工艺的最佳参数为:10W/g,-90kPa。【结论】该工艺参数可为生产出高品质银耳干品提供理论依据。

[OBJECTIVE]The optimization of microwave vacuum drying technology for Tremella fuciformis was studied.[METHOD]A two factors quadratic regression general rotary unitized design was adopted to optimize the technology for Tremella fuciformis and the effect of microwave intensity and vacuum degree on drying time,rehydration ratio,Tremella polysaccharide contents and unit energy consumption were analyzed.Based the experimental data,the quadratic regression model of four indexes were established,then variables were analyzed with response surface methodol ogy（RSM）, and evaluation function method was applied to optimize drying tech- nology. [RESULTS] Microwave intensity and vacuum degree had significant influences on drying time, rehydra- tion ratio, Tremella polysaccharide contents and unit energy consumption. The optimal microwave vacuum dry- ing technology for Tremellafuciformis was determined as follows： microwave intensity was 10 W/g and vacuum degree was -90kPa. [CONCLUSION]These technology parameters could afford theoretical foundation for producing dried Tremellafuciformis of top quality.