辐照土豆片热风干燥工艺的试验研究

Influence of γ-irradiation on Drying of Potato Slices

将土豆经 6 0 COγ射线辐照预处理后进行热风干燥 ,与未辐照的对比结果表明 :辐照预处理后切片土豆的失水过程仅为降速过程 ,干燥速率增加 ;辐照剂量增加 ,干燥速率提高。以辐照剂量、热风温度及土豆切片厚度为试验因素对干燥速率、VC含量、干制品外观质量和复水比等指标进行了二次正交旋转回归的较优的干燥工艺研究 。

Thermal drying by hot-air is widely used in practice because of its convenience. However, it has some defects such as low efficiency and inferior quality of dried products, which becomes an obstacle of its further application. A new technology, drying bio-products by hot-air after pretreated by irradiation is introduced in this paper. The experiments were performed to study the influence of different dosage of irradiation on the rate of dehydration of potato slices. A conclusion was drawn that the higher the dosage was, the greater the rate of dehydration. On the basis of quadratic orthogonal rotary combination experiments, the regression equations were established for the influence of dosage of irradiation, temperature of hot air, thickness of potato slice on the qualities of appearance, rate of dehydration, VC content of dried potato and the ability of absorbing moisture. Optimal combinations of the three factors on the four objects were respectively obtained. By means of multiple objective nonlinear programming method, the better combination of the three factors on the multiple objects were also obtained.