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当前位置: 首页 > 文章 > 黄秋葵真空干燥行为及干燥参数的响应面试验优化（英文） 食品科学 2016,37 (24) 29-39
Position: Home > Articles > Drying Behavior and Optimization of Vacuum Drying Parameters of Okras (Abelmoschus esculentus (L.) Moench) FOOD SCIENCE 2016,37 (24) 29-39

黄秋葵真空干燥行为及干燥参数的响应面试验优化（英文）

作  者：
刘文超;段续;任广跃;许雅静;庞玉琪;陶振祥
单  位：
河南科技大学食品与生物工程学院
关键词：
黄秋葵;真空干燥;模型;响应面
摘  要：
为得到品质较高的黄秋葵干制品,采用真空干燥处理黄秋葵,直至其水分含量低于(5±0.5)%(湿基含水率)。采用含水率、复水比、灰度、总色差以及VC含量等指标来评价黄秋葵真空干燥过程中的品质特性,并通过非线性拟合得到适用于黄秋葵真空干燥的水分比变化的数学模型。为得到干燥速率快、品质高的干燥参数,以干燥温度、系统压强和切片厚度为试验因素,以干燥速率和VC含量为指标对黄秋葵真空干燥参数进行响应面试验优化。此外,采用模糊数学法对最佳干燥参数条件下的黄秋葵干制品进行感官评定。结果表明:Logarithmic模型能够描述出黄秋葵真空干燥过程中水分比的变化规律;干燥温度、系统压强、切片厚度分别为60℃、18 k Pa和10 mm时黄秋葵综合加权评分值最高为0.911,该干燥条件下黄秋葵真空干燥的平均干燥速率和VC含量分别为1.059 kg/(kg·h)和8.315 mg/100 g干物质,均处于一个较高的水平。同时,通过模糊数学分析发现最佳参数组合条件下的产品能够被消费者接受。
译  名：
Drying Behavior and Optimization of Vacuum Drying Parameters of Okras (Abelmoschus esculentus (L.) Moench)
作  者：
LIU Wenchao;DUAN Xu;REN Guangyue;XU Yajing;PANG Yuqi;TAO Zhenxiang;College of Food and Bioengineering,Henan University of Science and Technology;
关键词：
okra;;vacuum drying;;model;;response surface methodology
摘  要：
Okras were dried in a vacuum dryer to a moisture content about(5 ± 0.5)%(mf).The drying and quality characteristics of okras were evaluated in terms of moisture content,rehydration ratio,hue angle,total color difference(ΔE) and VC content.In order to achieve faster drying rate along with a high-quality product,the drying conditions,including drying temperature(30 to 70 ℃),system pressure(10 to 50 k Pa) and slice thickness(5 to 30 mm) were optimized by response surface methodology based on average drying rate(A-DR) and VC content.Drying models were obtained by the nonlinear fitting of drying curves.In addition,the optimization experiments were carried out based on a second-order central composite rotatable design,and the fuzzy reasoning method was used for sensory evaluation of okra quality under the optimized drying conditions.As a result,moisture content curves of okra during vacuum drying conformed to the Logarithmic model best.Analysis of variance showed that a second-order polynomial model predicted well the experimental data.The drying conditions of 60 ℃ temperature,18 k Pa pressure and 10 mm slice thickness were found optimum for okra vacuum,which resulted in relatively high levels of comprehensive score(0.911),A-DR(1.059 kg/(kg·h)) and VC content(8.315 mg/100 g,md).At the same time,the product dried under the optimum conditions could be accepted by consumers.

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