热带作物学报2011，Vol.32Issue(12)：2352-2357,6.
响应面法优化龙眼肉微波真空干燥工艺
Optimization of Microwave Vacuum Drying of Longan (Dimocarpus longan Lour.)Pulp by Response Surface Methodology
摘要
Abstract
Drying is the main process used to treat longan pulp for storage. In this study, response surface methodology (RSM)was used to optimize processing methods for microwave vacuum (MWV)drying of longan pulp and to create a desirable product. A Central Composite Design (CCD)with two important factors, microwave intensity (2.0~10.0 W/g)and vacuum degree (-55~-85 kPa), was used to study the response variables of drying time, chroma, polysaccharide content, and specific energy consumption (SEC). The optimum conditions for MWV drying of longan pulp were determined to obtain a minimal drying time, maximum chroma, maximum polysaccharide content, and minimal SEC. The optimum drying conditions were found to be: microwave intensity 4 W/g and vacuum degree -85 kPa. Under these optimum conditions, drying time, chroma, polysaccharide content, and SEC were found to be 18 min, 28.82, 19.09%, and 16.45 Kj/g respectively.关键词
龙眼肉/响应面法/微波真空干燥/优化Key words
Longan pulp/Response surface methodology/Microwave vacuum drying/Optimization分类
轻工纺织引用本文复制引用
田玉庭,陈洁,庄培荣,郭泽镔,郑宝东..响应面法优化龙眼肉微波真空干燥工艺[J].热带作物学报,2011,32(12):2352-2357,6.基金项目
国家“十一五”科技支撑计划项目(No.2007BAD07B05) （No.2007BAD07B05）
福建省科技重大专项(No.2008N0007) （No.2008N0007）
福建省自然科学基金项目(No.2011J05123). （No.2011J05123）
