黄瓜组合干燥工艺参数的优化

Cucumber Combination Drying Process Parameters Optimization

为了确定黄瓜热风真空组合干燥的工艺参数采用正交试验法对黄瓜切片进行干燥试验研究,利用直观分析法对试验结果即干燥后黄瓜切片的复水比及所需干燥时间进行极差分析,得出影响指标的试验因素的主次关系并通过SPSS 22.0软件对试验结果进行了方差分析及Duncan多重性分析,得出了试验因素对指标影响的显著性。结果表明:黄瓜组合干燥的最佳试验方案为热风温度60℃、中间转换点含水率35%、真空温度62℃、相对真空度-0.08 MPa。优化组合干燥过程既缩短了干燥时间又得到了产品最佳复水比。

In order to determine the cucumber hot blast vacuum combination drying process parameters by orthogonai test method, make a study of the drying experiment on the cucumber slices. Based on the drying time and rehydration rate as the index to assess the drying process, Poor analysis of test results is performed using the intuitive analysis to Indicate that the primary and secondary relations of the experimental factors affecting indicators of progression, and through the SPSS 22.0 software, we has carried on the analysis of variance and Duncan multiplicity analysis for the test result, it is concluded that the experimental factors impact on the indicators significantly. The results show that the best testing scheme for cucumber combination is drying hot blast temperature 60 ℃, the middle point of moisture content of 35%, vacuum temperature 62℃, relative vacuum degree of -0.08 MPa. Optimum combination drying process shortens the drying time and has the best recovery than water products.