柠檬热泵干燥工艺参数优化

Optimization of Heat Pump Drying Technology Parameters of Lemon

以新鲜柠檬为原料,干燥温度、切片厚度及风速作为试验因素,维生素C含量、干燥时间和感官评定值作为评价指标,对柠檬片热泵干燥工艺进行试验研究,利用正交试验综合平衡法对试验数据进行优化分析,结果表明,影响干燥时间的主要因素是干燥温度,风速对维生素C和干燥时间有一定的影响,方差分析得到:厚度对柠檬维生素C含量具有显著性影响。正交试验优化柠檬片热泵干燥工艺参数:温度为60℃、风速为0.5 m/s、厚度为4 mm,干燥时间7.5 h,维生素C含量289.47 mg/100 g,感官评定值为84,干燥后维生素C保留率为67.72%。

With fresh lemon as raw material, temperature, thickness and speed as experimental factors, vita-min C content, drying time and sensory evaluation is evaluation of lemon experimental study of heat pump dry-ing technology. Using orthogonal of overall balance method experiment to optimize the analysis of experimental data, the results show that the main factors affecting the drying time is temperature, wind speed has a certain impact on Vitamin C and drying time. Analysis of variance showed that：the thickness has a significant influence on Vitamin C content of lemon. Orthogonal optimization lemon heat pump drying process parameters：tempera-ture of 60℃, wind speed of 0.5 m/s, the thickness of 4mm, drying time 7.5 h, Vitamin C content 289.47 mg/100 g, sensory evaluation is 84, after drying Vitamin C retention rate of 67.22%.