摘要
为提高热风干燥辣椒的内部品质,以新鲜红朝天椒为原料,研究热风温度、风速和物料铺放量对辣椒干燥特性的影响,得到干燥曲线和干燥速率曲线,据此确定热风温度、风速和物料铺放量的适宜取值范围。通过响应面分析法的Box-Behnken中心组合试验设计方法,以热风温度、物料铺放量和风速为试验因素,借助求解多目标规划的几何加权法,以辣椒红素、辣椒碱、二氢辣椒碱含量的综合指标为响应值,建立了以综合指标为响应值的二次回归数学模型。最后利用Design Expert软件分析,确定了热风干燥辣椒的综合指标的最优值为0.833 105,对应的最优干燥条件为热风温度76.5℃,物料铺放量150 g,风速1.58 m/s。同时,此条件下的辣椒红素的含量为59.495 600 3 mg/kg,辣椒碱的含量为2.817 078 103 6 mg/g,二氢辣椒碱的含量为1.843 465 866 mg/g。通过验证试验表明,验证值与预测值接近,优化结果可靠。
In order to improve the internal quality of hot air drying pepper,the fresh red pepper as materials was used to study the influence of the air temperature,the volume of material and the wind speed on the drying characteristics of pepper,and the drying curve and drying rate curve were obtained. Accordingly,the suitable range of hot air temperature,wind speed and material paving volume is determined. Then use the Box-Behnken design response surface analytical method and the geometric weighting method for solving multiobjective programming problems,taking hot air temperature,volume of material and wind speed as test factors and aggregative indicator of apsanthin,capsaicin and dihydrocasaicin as the response value to establish a two regression mathematical model with aggregative indicator as response value. Finally,the optimum value of aggregative indicator was 0.833 105, which was determined by Design Expert software. The corresponding optimum drying conditions were temperature 76.5 ℃, volume 150 g, wind speed 1.58 m/s. Under the conditions the content of the capsanthin was59.495 600 3 mg/kg,the capsaicin was 2.817 078 103 6 mg/g,and the dihydrocasaicin was 1.843 465 866 mg/g. And the confirmatory experiment results showed that the verification value was close to the predicted value,which meant that the optimization results were reliable.
作者
袁婷婷
李学琼
陈厚荣
YUAN Tingting;LI Xueqiong;CHEN Hourong(Food Science College,Southwest University,Chongqing 400715,China;Department of Agriculture Storage Fresh-Keeping Quality-and Safety Risk Assessment Laboratory（Chongqing）,Chongqing 400715,China;National Demonstration Center for Experimen2tal Food Science and Technology-Education,Southwest University-,Chongqing 400715 China;Chongqing Agricaltural Product Quality-and Safety Center,Chongqing 400020,China)
出处
《农产品加工》
2018年第9期22-28,共7页
Farm Products Processing
基金
重庆市现代特色效益农业调味品产业技术体系项目([2017]7号)
关键词
辣椒
热风干燥
响应面分析
优化
几何加权法
pepper
hot air dtying
response surface methodology
optimization
geometrical weighting method
