基于几何加权法的辣椒微波干燥工艺优化

Optimization of microwave drying process of chili based on geometrical weighting method

以新鲜的红朝天椒为原料,采用响应面法优化其微波干燥工艺。通过单因素试验得到微波干燥曲线和干燥速度曲线,据此得到各单因素的最适范围;同时,研究微波功率、铺放量及间歇微波加热时间对辣椒红素、辣椒碱、二氢辣椒碱含量的影响情况,并基于几何加权法求解多目标规划问题,将辣椒红素、辣椒碱、二氢辣椒碱三目标函数转化为单目标函数,通过计入权重得到辣椒干燥综合指标。根据Box-Behnken中心组合试验设计原理,进行优化试验设计,并建立微波干燥回归模型。通过设定综合指标取最大值,对微波干燥辣椒工艺进行指标优化。结果表明,当微波功率为281. 12 W、铺放量为90. 42 g、间歇微波加热时间为40 s时,得到综合指标最大值为0. 900 276。微波干燥验证试验结果与优化结果的误差为2. 17%,优化结果可靠。

By taking fresh red chilli peppers as raw materials,by applying response surface method,the existing microwave drying techniques were further improved.Through a series of single-factor experiments,corresponding microwave drying and drying rate curves were obtained.Based on the curves,the optimal scopes response to each single factor could be achieved.Meanwhile,influences of microwave power,paving volume,microwave heating interval on contents of capsanthin,capsaicine and dihydrocapsaicin were further explored.In line with the geometric weighting method,the multi-objective programming problems were attempted to be solved.The tri-objective function of the above three compositions was transformed into a single-objective function.By introducing the weighting function to the single-objective function,a series of pepper-drying comprehensive indexes could be achieved.Based on the Box-Behnken central composite designing principles,current experiment designs could be further optimized for establishing a new microwave drying regression model.Finally,by taking the maximums from the above comprehensive indexes,each index of pepper-microwave drying techniques could be greatly optimized.The results showed that when microwave power reached 281.12 W,the paving volume came to 90.42 g,and the microwave heating interval was adjusted to 40 s,the maximum comprehensive index could be 0.900 276.In addition,the above optimized results were reliable,as the deviation between the validating experimental results of microwave drying and the optimized results was 2.17%.