张烨,莫豪裕,江伟檀,李圣陶,黄建江,王晗,李成杰.基于响应面的白萝卜热风干燥品质及工艺研究[J].包装工程,2024,45(21):147-157.
ZHANG Ye,MO Haoyu,JIANG Weitan,LI Shengtao,HUANG Jianjiang,WANG Han,LI Chengjie.Hot-air Drying Quality and Process of White Radish Based on Response Surface[J].Packaging Engineering,2024,45(21):147-157. |
| 基于响应面的白萝卜热风干燥品质及工艺研究 |
| Hot-air Drying Quality and Process of White Radish Based on Response Surface |
| 投稿时间：2024-07-01 |
| DOI：10.19554/j.cnki.1001-3563.2024.21.021 |
| 中文关键词: 白萝卜 响应面法 工艺参数优化 干燥特性 品质 |
| 英文关键词: white radish response surface method process parameter optimization drying characteristics quality |
| 基金项目:国家自然科学基金(32171906);广州市科技计划(2024A0J3960) |
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| 中文摘要: |
| 目的 探究不同工艺条件下白萝卜热风干燥品质和效率的变化。方法 采用单因素试验方法，研究了干燥温度、相对湿度、物料厚度对白萝卜的品质、干燥特性的影响规律;以复水比、色泽、干燥时间为评价指标，对数据进行归一化处理，然后构建综合评分模型;采用Box-Behnken响应面法进行优化试验，将综合评分作为响应值建立回归模型，得到干燥品质最佳、干燥用时最短的工艺参数组合。结果 在干燥温度55 ℃、相对湿度23%、物料厚度10 mm的条件下，白萝卜的干燥时间为490 min，复水比为3.851，色差为25.724，综合评分为0.953，干燥效果最佳，说明采用该干燥工艺参数能够有效提高干燥品质，缩短干燥时间;拟合模型的R2为0.957 1，实际值与模型理论值之间的误差仅为1.4%，表明模型稳定可靠，适用于白萝卜热风干燥。结论 基于响应面优化获得的最优工艺参数及回归模型，能更好地预测白萝卜在不同工艺条件下的干燥特性变化，有效提升了干燥效果，为白萝卜热风干燥工业化应用和高品质储存提供了理论基础。 |
| 英文摘要: |
| The work aims to investigate the changes in quality and efficiency of white radish dried by hot air under various processes. The effect law of three variables including drying temperature, relative humidity, and material thickness on the quality and drying characteristics of white radish was analyzed with the single-factor experimental method. Quality and efficiency indicators such as rehydration ratio, color difference, and drying time were normalized to construct a comprehensive evaluation model. Subsequently, the Box-Behnken response surface methodology was adopted to facilitate the optimization experiments, and a regression model was developed with the comprehensive score as the response variable. This model helped identify the optimal combination of process parameters that yielded the best drying quality and shortest drying time. The optimal conditions were found to be drying temperature of 55 °C, relative humidity of 23%, and material thickness of 10 mm. Under these conditions, the drying time was 490 min, the rehydration ratio was 3.851, the color difference was 25.724, and the comprehensive score was 0.953, indicating an optimal drying effect. These drying process parameters could effectively improve the drying quality and shorten the drying time. The R² value of the fitting model was 0.954 1 and the error between the actual value and the theoretical value of the model was only 1.4%, confirming the stability and reliability of the model for application in hot-air drying processes of white radish. The optimal process parameters and the regression model optimized based on response surface can effectively predict changes in drying characteristics under various conditions, thereby improving the drying effect of white radish and providing a theoretical basis for the industrial application and high-quality storage of hot-air drying of white radish. |
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