基于Box-Behnken响应面法优化杏子干燥工艺

Optimization of Apricot Drying Process Based on Box-Behnken Response Surface Method

【目的】研究提高杏子干制品质与优化干燥工艺,为杏子干燥工艺优化提供依据。【方法】以杏子干制品内酸糖比含量和色泽为评判指标,分别进行不同干燥温度、风速和切分方式条件下单因素干燥试验,分析杏子干燥参数适宜范围,通过Box-Behnken中心组合试验设计,分析响应面优化,确定杏子最优干燥工艺。【结果】随着干燥温度的升高,杏子内糖酸比含量逐渐增加,杏子色泽逐渐变差;随着干燥风速的升高,杏子内糖酸比含量也逐渐增加,但杏子色泽差异不大;与整杏、去核杏相比,切分去核杏内糖酸比含量最高,杏子色泽最好。【结论】杏子最优干燥工艺参数为干燥温度50℃、风速4 m/s,采用切分去核杏的方式,平均综合得分为95.012,与模型预测结果接近,优化结果可靠。

【Objective】To improve the quality of dried apricot,optimize the drying technology and enhance the market competitiveness of dried apricot products.【Methods】Taking the content of sugar-acid ratio and color of dried apricot as evaluation indexes,the optimum drying range of apricot was determined by single factor drying tests under different drying temperatures,air velocities and slitting modes.Box-Behnken center combined test design was carried out,and the response surface optimization analysis was performed to determine the drying process of apricot.【Results】With the increase of drying temperature,the sugar-acid ratio in apricot increased gradually,and the color of apricot became worse.With the increase of drying air velocities,the sugar-acid ratio in apricot also increased gradually,but the color of apricot was not different.Compared with whole apricot and de-nuclear apricot,the content of sugar-acid ratio of the apricot treated like this was the highest and the color of apricot was the best.【Conclusion】The optimum drying parameters of drying apricot were:drying temperature 50℃,air velocity 4 m/s,cut and stones removed.Under this condition,the average comprehensive score was 95.012 which was close to the result predicted by the model and the optimization result was reliable.