杏鲍菇渗透脱水联合隧道式微波干燥工艺优化

Optimization of Combined Osmotic Dehydration and Tunnel Microwave Drying of Pleurotus eryngii

为优化杏鲍菇渗透脱水联合隧道式微波干燥工艺,采用三因素二次正交旋转组合设计,分析了浸渍时间、微波功率和传送速度对产品的复水率、亮度L*、多糖保持率和单位脱水能耗的影响。结果表明:浸渍时间、微波功率和传送速度对产品的复水率、亮度L*和多糖保持率均影响显著,但单位脱水能耗受浸渍时间影响显著,受微波功率和传送速度影响不显著。在此基础上,由试验数据推导二次回归模型并对变量进行响应面分析,得到优化的联合干燥工艺条件:浸渍时间128 min,微波功率7.2 W·g-1,传送速度480 r·min-1。研究结果为杏鲍菇渗透脱水联合隧道式微波干燥的工业化生产提供了理论依据。

In order to optimize the technology of combined osmotic dehydration and tunnel microwave drying of Pleurotus eryngii,the study was firstly conducted on the effects of immersion time,microwave power and transfer rate on the rehydration ratio,lightness（ L＊）,polysaccharide retention rate and unit energy consumption indexes,with the method of three-factor quadratic orthogonal rotational combination design. The corresponding results showed that the effects of immersion time,microwave power and transfer rate on the rehydration ratio,lightness（ L＊）,and polysaccharide retention rate were all significant. The unit energy consumption was affected significantly by immersion time,but not significantly by microwave power and transfer rate. On this basis,the quadratic regression models of four indexes were then deduced from obtained experimental data. Further,the variables were analyzed using response surface methodology（ RSM）. The optimized combined drying conditions were obtained with immersion time of 128 min,microwave power at7. 2 W·g- 1and transfer rate at 480 r·min- 1. The research results may provide a theoretical basis for the industrial combined osmotic dehydration and tunnel microwave drying of Pleurotus eryngii.