The Hot Air Drying Optimization Technology of Fresh Diced Potatoes for Color Quality

摘要

In this paper, the quadratic regression general combinational design was used to ensure the color quality of fresh potato after hot air drying and to optimize of hot air drying process based on a single factor test. Considering the temperature of hot air, the velocity of wind and he length of chop, the brightness degree value L, red degree value a, yellow degree value b and drying time t of the product after drying were taken as the target, and the response surface analysis method was performed by using the comprehensive evaluation. The optimum hot air drying technology of fresh diced potatoes was selected. Research results show that the various factors have different influence on the comprehensive evaluation as the descending order: the length of chop, the temperature of hot air, the velocity of wind. The optimal process conditions are as follows: the temperature of hot air 55°C, the velocity of wind 0.5m/s, the length of Chop 5mm. The comprehensive evaluation is 1.136; the score of experimental verification is 1.043; the relative error is 8.19%, which is close to the theoretical value. This study can provide theoretical foundation for the hot air drying equipment of fresh potatoes.