基于Modified Page函数和Box-Behnken响应面法的黄姜干燥参数优化

Optimization of yellow ginger slices drying parameters based on Modified Page function andBox-Behnken response surface method

为优化热泵干燥黄姜片工艺,探究最佳干燥参数,以干燥温度、黄姜片厚度、出风速度三个为试验因素,采用Box-Behnken正交试验设计,确定黄姜片热泵干燥最佳工艺,计算每组试验中黄姜片的水分比,并采用PyCharm软件确定黄姜片热泵干燥的最佳数学模型。试验结果表明:干燥温度和黄姜片厚度对干燥速率影响较大,出风速度对干燥速率影响较小,整个干燥过程基本处于降速干燥,升速干燥时间较短。Box-Behnken正交试验得出最佳干燥工艺为温度63℃、黄姜片厚度2 mm、出风速度2 m/s。选取Lewis、Page、Modified Page、Henderson and Papis、Tow-term 5个薄层干燥常见数学模型,通过比较决定系数、离差平方和、均方根误差,确定Modified Page为干燥过程中最优模型。黄姜片的有效水分扩散系数与干燥温度、黄姜片厚度、出风速度具有正相关性,其值在1.46×10^(-8)~4.68×10^(-8)范围内变化,干燥活化能为39.71 kJ/mol。

In order to optimize the heat pump drying process of yellow ginger slices and explore the optimal drying parameters,the Box-Behnken orthogonal experimental design was used to determine the optimal process of heat pump drying of yellow ginger slices by taking drying temperature,thickness of yellow ginger slices,and air outlet speed as the three experimental factors,to calculate the moisture ratio of the yellow ginger slices in each group of experiments,and to determine the optimal mathematical model for heat pump drying of yellow ginger slices by using PyCharm software.The results showed that the drying temperature and the thickness of the slices had great influence on the drying rate,while the air outlet speed had little influence on the drying rate.Box-Behnken orthogonal test showed that the optimal drying process was 63℃,2 mm thickness and 2 m/s air discharge speed.Five common mathematical models of thin layer drying were selected,including Lewis,Page,Modified Page,Henderson and Papis,and Tow-term.The determination coefficient,sum of squares of deviation,and root mean square error were compared.The Modified Page was determined to be the optimal model in the drying process.The effective moisture diffusion coefficient of turmeric slices had a positive correlation with drying temperature,thickness of turmeric slices,and air outlet speed,and its value varied in the range of 1.46×10^(-8)~4.68×10^(-8),and the drying activation energy was 39.71 kJ/mol.