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当前位置: 首页 > 文章 > 胡萝卜切片超声远红外干燥工艺的优化 西北农林科技大学学报(自然科学版) 2020,48 (2) 110-118
Position: Home > Articles > Optimization of ultrasonic far infrared drying process for carrot slices Journal of Northwest A & F University(Natural Science Edition) 2020,48 (2) 110-118

胡萝卜切片超声远红外干燥工艺的优化

作  者：
李武强;万芳新;韦博;黄晓鹏
单  位：
甘肃农业大学机电工程学院;酒泉奥凯种子机械股份有限公司
关键词：
超声波;远红外辐射;胡萝卜切片;响应曲面分析法;工艺优化
摘  要：
【目的】优化胡萝卜切片超声远红外干燥过程的超声工艺。【方法】以超声频率、功率和处理时间为试验因素进行单因素试验,在此基础上利用响应曲面分析法建立干制品评价指标的二元回归数学模型,对超声辅助干燥工艺进行优化。对不同干燥工艺条件下胡萝卜切片的营养品质、干燥时间进行比较,并对其微观结构进行扫描电镜观察。【结果】所建立的模型显著,超声参数对各项指标的影响大小为:超声处理时间>超声功率>超声频率;超声远红外干燥的最优工艺参数为:超声频率60 kHz、超声功率40 W、超声处理时间20 min,此时对应的评价指标为:复水比5.61,色差值6.25,能耗2.96 kJ/g。验证结果表明,试验值和预测值的误差不大,说明回归模型所得的预测值和实测值具有较好的一致性。超声远红外干燥更有利于保留胡萝卜的营养组分,增加胡萝卜切片表面细胞微毛细管的孔径和数量。【结论】超声预处理可以明显缩短胡萝卜远红外干燥的时间,保证干制品的品质。
译  名：
Optimization of ultrasonic far infrared drying process for carrot slices
作  者：
LI Wuqiang;WAN Fangxin;WEI Bo;HUANG Xiaopeng;College of Mechanical and Electronical Engineering,Gansu Agricultural University;Jiuquan Okay Seed Machinery Co.,Ltd.;
关键词：
ultrasound;;far infrared radiation;;carrot slice;;response surface analysis method;;process optimization
摘  要：
【Objective】 In this study,the ultrasonic enhancement process of the far-infrared drying process of carrot slices was optimized.【Method】 The single factor experiment was carried out with ultrasonic frequency,power and processing time as experimental factors.On this basis,the response surface analysis method was used to establish the binary regression mathematical model for evaluation index of dry products,and the ultrasound-assisted drying process was optimized.The nutritional quality and drying time of carrot slices under different drying conditions were compared,and the microstructure of carrot slices was observed by scanning electron microscope(SEM).【Result】 The established model was significant,and the influence of ultrasonic parameters was in the order of ultrasonic treatment time>ultrasonic power>ultrasonic frequency.The optimal process parameters of ultrasonic enhanced far-infrared drying were ultrasonic frequency 60 kHz,ultrasonic power 40 W,and the ultrasonic time 20 min.The corresponding evaluation indexes were rehydration ratio 5.61,color difference value 6.25,and energy consumption 2.96 kJ/g.The verification results showed that the error between predicted and experimental values was small,indicating good consistency of the regression model.Ultrasonic far infrared drying was more beneficial to retain nutrient components of carrot and increase pore size and number of cell microcapillaries on surface of carrot slices.【Conclusion】 Ultrasonic pretreatment significantly shortened far infrared drying time of carrots and ensured quality of dry products.

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