农业工程学报Issue(3)：277-284,8.DOI:10.3969/j.issn.1002-6819.2014.03.037
基于品质和能耗的杏鲍菇微波真空干燥工艺参数优化
Optimized technology ofPleurotus eryngii by microwave-vacuum drying based on quality and energy consumption
摘要
Abstract
Microwave-vacuum experiments ofPleurotus eryngii were conducted in order to improve the quality of products and decrease the drying energy consumption. The effects of microwave power density (X1), material thickness (X2), absolute pressure chamber (X3) and the interaction of these three factors on color (Y1), rehydration ratio (Y2), amino acids (Y3) and unit energy consumption (Y4) were investigated in this study. The process parameters were optimized through the quadratic orthogonal rotary combination design with three factors and three levels. Linear weighting method was used to analyze comprehensive multi-objective optimization. The regression equations of four indexes were developed based on the experimental data and the optimal combination in process were obtained. The results showed that there were significant impacts of color, rehydration ratio, amino acids ofPleurotus eryngii and unit energy consumption from power density, material thickness and absolute pressure chamber. The major factor affecting on the color ofPleurotus eryngii was material thickness. The color ofPleurotus eryngii was poorwhen material thickness was less than 2 cm. The major factor affecting on rehydration ratio and amino acid ofPleurotus eryngii was absolute pressure chamber. The smaller absolute pressure chamber was beneficial to rehydration of driedPleurotus eryngiiand reduced the loss of amino acid of Pleurotus eryngiiduring drying. Microwave power density was the major factor affecting on the unit energy consumption. The energy consumption was high whenPleurotus eryngii was dried at high microwave power density. The combination of high microwave power density and small absolute pressure chamber could cause even higher energy consumption. The microwave power density of 12.5 kW/kg, material thickness of 2.4 cm and absolute pressure chamber of 18 kPa were the optimized parameters of microwave-vacuum dried Pleurotus eryngii with high-quality and low-energy consumption. Their product quality was excellent, the color was white (the value of color difference was 78), rehydration ratio (1.58) was appropriate, amino acids (473.1 mg/100 g) was less damaged , and unit energy consumption (9.3 kJ/kg) was lower.关键词
食用菌/干燥/优化/杏鲍菇/微波真空干燥/品质/能耗/参数Key words
fungi/drying/optimization/pleurotus eryngii/microwaves-vacuum drying/quality/energy consumption/parameter分类
轻工纺织引用本文复制引用
陈健凯,林河通,林艺芬,李辉,王志艳..基于品质和能耗的杏鲍菇微波真空干燥工艺参数优化[J].农业工程学报,2014,(3):277-284,8.基金项目
国家科技支撑计划项目（2007BAD07B06）、福建省高等学校新世纪优秀人才支持计划项目（闽教科〔2007〕20号）、福建省教育厅科技项目（JB10236）和福建省漳州市自然科学基金项目（ZZ2012J07）资助。 （）
