The microwave coupled with hot air (MCHA) drying method was used in this test to dry hawthorn slices The effect of initial microwave power density level (6 W/g to 12 W/g), hot air temperature (55°C to 70°C), and hot air velocity (1 m/s to 3 m/s) on the quality attributes of rehydration ratio (Rf), organic acid (OA) and ascorbic acid (AA) of the dehydrated hawthorn slices was analyzed using a response surface methodology. An orthogonal rotatable central composite with three factors and at five levels was used to develop predictive regression models for the responses. The prediction mathematical model of Rf, OA and AA of the hawthorn slice was determined by analysis of variance. Factor and response variables as well as the prediction mathematical model, the optimal drying process of Rf, OA and AA of the hawthorn slice were determined by using the Design-Expert software. The comprehensive optimal conditions were as follows: initial microwave power density 12 W/g, hot air temperature 55°C and hot air velocity 1.56 m/s. Keywords: parameter optimization, response surface methodology, hot air drying, microwave, hawthorn slice DOI: 10.3965/j.ijabe.20150802.1596.
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机译:本试验采用微波结合热风干燥方法干燥山楂片。初始微波功率密度水平(6 W / g至12 W / g),热风温度(55°C至70°)的影响C),并使用响应分析热风速度(1 m / s至3 m / s)对脱水山楂片的补水率(Rf),有机酸(OA)和抗坏血酸(AA)的质量属性的影响表面方法。具有三个因子和五个级别的正交可旋转中央复合材料用于开发响应的预测回归模型。通过方差分析,确定了山楂片的Rf,OA和AA的预测数学模型。利用Design-Expert软件确定了山楂片的Rf,OA和AA的最佳干燥过程,并进行了因子和响应变量及预测数学模型的确定。最佳综合条件如下:初始微波功率密度12 W / g,热风温度55°C,热风速度1.56 m / s。关键字:参数优化,响应面方法,热风干燥,微波,山楂切片DOI:10.3965 / j.ijabe.20150802.1596。
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