To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexe...To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexes(average temperature,average moisture content,average retention rate of the total anthocyanin content,temperature contrast value,and moisture dispersion value)were investigated via the response surface method(RSM)and the artificial neural network(ANN)with genetic algorithm(GA).The results showed that the microwave intensity and drying time dominated the changes of evaluation indexes.Overall,the ANN model was superior to the RSM model with better estimation ability,and higher drying uniformity and anthocyanin retention rate were achieved for the ANN-GA model compared with RSM.The optimal parameters were microwave intensity of 5.53 W•g^(-1),air velocity of 1.22 m·s^(-1),and drying time of 5.85 min.This study might provide guidance for process optimization of microwave drying berry fruits.展开更多
以阜新某钙基膨润土为原料,采用半干法对其进行钠化改性试验,并考察了改性前后膨润土对所制备球团性能的影响。结果表明:在Na2CO3添加量为2.5%、补加水量为25%、挤压次数为2次条件下,改性后膨润土的膨胀容和胶质价分别由原土的8.3 m L/g...以阜新某钙基膨润土为原料,采用半干法对其进行钠化改性试验,并考察了改性前后膨润土对所制备球团性能的影响。结果表明:在Na2CO3添加量为2.5%、补加水量为25%、挤压次数为2次条件下,改性后膨润土的膨胀容和胶质价分别由原土的8.3 m L/g和1.1 m L/g提高到55 m L/g和5.2 m L/g。在母球生成时间为2 min、母球长大时间为15 min、生球紧密时间为3 min条件下,钠化后膨润土添加量为1.7%时所制备球团的各项指标均高于原土添加量为2.0时所制备球团的指标。钠化后膨润土添加量为1.7%时,生球的落下强度为4.1次、爆裂温度为510℃、抗压强度为9.70 N/个,可以满足冶金用球团的需要。采用半干法制备钠化膨润土可以有效降低生产冶金球团时膨润土的添加量。展开更多
基金Supported by the National Natural Science Foundation of China(32072352)。
文摘To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexes(average temperature,average moisture content,average retention rate of the total anthocyanin content,temperature contrast value,and moisture dispersion value)were investigated via the response surface method(RSM)and the artificial neural network(ANN)with genetic algorithm(GA).The results showed that the microwave intensity and drying time dominated the changes of evaluation indexes.Overall,the ANN model was superior to the RSM model with better estimation ability,and higher drying uniformity and anthocyanin retention rate were achieved for the ANN-GA model compared with RSM.The optimal parameters were microwave intensity of 5.53 W•g^(-1),air velocity of 1.22 m·s^(-1),and drying time of 5.85 min.This study might provide guidance for process optimization of microwave drying berry fruits.
文摘以阜新某钙基膨润土为原料,采用半干法对其进行钠化改性试验,并考察了改性前后膨润土对所制备球团性能的影响。结果表明:在Na2CO3添加量为2.5%、补加水量为25%、挤压次数为2次条件下,改性后膨润土的膨胀容和胶质价分别由原土的8.3 m L/g和1.1 m L/g提高到55 m L/g和5.2 m L/g。在母球生成时间为2 min、母球长大时间为15 min、生球紧密时间为3 min条件下,钠化后膨润土添加量为1.7%时所制备球团的各项指标均高于原土添加量为2.0时所制备球团的指标。钠化后膨润土添加量为1.7%时,生球的落下强度为4.1次、爆裂温度为510℃、抗压强度为9.70 N/个,可以满足冶金用球团的需要。采用半干法制备钠化膨润土可以有效降低生产冶金球团时膨润土的添加量。
