热风干制工艺对山楂Vc稳定性的影响及相关工艺的优化研究

对山楂热风干制过程中各因素对Vc保存率的影响进行了研究。试验中首先对山楂进行清洗、切片、熏硫等处理,然后分别研究了干燥温度、风速对Vc稳定性的影响,最后利用二次旋转回归试验设计方法对前期温度、前期风速、转换水分、后期温度和后期风速等五因素进行试验设计,并利用相应的软件得到Vc保存率关于该五因素的数学模型,最后利用最优化技术确定有关山楂热风干制过程Vc保存率的最佳工艺参数。

In the experiment,the effect of dehydration technolog y on the preservation of Vc in haw was studied.The optimization of dehydration technolog y was carried out.The results showed that the drying temperature had an obvious effect on Vc preservation,but not the wind velocity.The math model of Vc preservation during dehydration and the optimum dehydration technolog y parameters were found.