洋葱带式热风干燥工艺优化

王蓉; 周丽; 任兴权; 刘盼; 杨雪芬; 崔丰莉

doi:10.13386/j.issn1002-0306.2020050115

洋葱带式热风干燥工艺优化

王蓉¹,
周丽^1, ,,
任兴权¹,
刘盼¹,
杨雪芬¹,
崔丰莉²

1. 酒泉市食品检验检测中心, 甘肃酒泉 735000;
2. 酒泉敦煌种业百佳食品有限公司, 甘肃酒泉 735000

基金项目:

酒泉市科技计划项目（酒科发[2020]73号）。

详细信息

作者简介:
王蓉(1988-),女,硕士,工程师,研究方向:食品分析与检验,E-mail:dreamvip@163.com。

通讯作者:
周丽(1980-),女,本科,工程师,研究方向:食品分析与检验,E-mail:18909378952@163.com。

中图分类号: TS221
计量
- 文章访问数: 168
- HTML全文浏览量: 3
- PDF下载量: 17
出版历程
- 收稿日期: 2020-05-10
- 网络出版日期: 2021-03-15
- 刊出日期: 2021-03-14

Optimization Technology of Layer Mesh Belt Hot Air Drying of Onion

1. Jiuquan Food and Inspection Test Center, Jiuquan 735000, China;
2. Jiuquan Dunhuang Seed BaiJia Food Co., Ltd., Jiuquan 735000, China

摘要

摘要: 以鲜洋葱为原料，研究平均干燥温度、履带速率、进料速率对洋葱五层网带式热风干燥效果的影响。在单因素实验的基础上，采用Box-Behnken实验，以平均干燥温度、履带速率、进料速率为影响因素，以含水量、干燥得率、光学指数综合评分为响应值建立二次回归方程。结果表明，对洋葱粒综合评分的影响大小顺序为干燥温度>履带速率>进料速率，得到最佳生产工艺参数为干燥温度70℃、履带速率10 cm/min、进料速率1200 kg/h，在此条件下，综合评分结果为82.02，与理论值82.32相差较小，优化结果可靠。
- 洋葱 /
- 带式 /
- 热风干燥 /
- 综合评分
Abstract: The influence of average heating temperature, belt speed, feeding rate on five-layer mesh belt hot air drying of onion was studied. On the basis of single factor experiment, Box-Benhnken experiment was used to establish a quadratic regression equation with average heating temperature, belt speed and feeding rate as influencing factors, water content, drying yield and color-optical index comprehensive score as response values. The results showed that comprehensive score of onion was influenced in decreasing order by heating temperature, belt speed and feeding rate. The optimum condition for five-layer mesh belt hot air drying of onion was: heating temperature, 70℃;belt speed, 10 cm/min;and feeding rate, 1200 kg/h. Under these conditions, the response value was 82. 02, agreeing with the predicted value(82.32), indicating that the optimization result was reliable.
- onion /
- layer mesh belt /
- hot air drying /
- weighted average

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