食品与机械2017，Vol.33Issue(12)：169-173,5.DOI:10.13652/j.issn.1003-5788.2017.12.034
微波干燥对青花椒挥发油含量的影响及工艺优化
Effect of microwave drying conditions on volatile oil content in zanthoxylum schinifolium and its process optimization
摘要
Abstract
The Optimization of the microwave drying process was in-vestigated using the response surface method in the"Jiuyeqing"Zan-thoxylum schinifolium,with enzyme-inactivated by steam.The effects of microwave power,volume and intermittent microwave time on the content of volatile oil in microwave-dried Z.schinifolium were studied,and the suitable influence range was determined.On the basis of single factor experiment,the content of volatile oil was based on the Box-behnken Center combination test design principle, and the microwave drying regression model of it was established.The results showed that the optimal microwave drying parameters were as fol-lows.The microwave power was 354.26 W,and the volume was 211.93 g and the intermittent microwave time was 51.4 s.Under this condition,the content of essential oil after drying was 0.087 748 5 mL/g,and the error of optimization result was 0.85%,with reliable optimization results.关键词
青花椒/微波干燥/挥发油Key words
zanthoxylum schinifolium/microwave drying/volatile oil引用本文复制引用
彭林,田冰,王玲,阚建全,陈厚荣..微波干燥对青花椒挥发油含量的影响及工艺优化[J].食品与机械,2017,33(12):169-173,5.基金项目
重庆市现代特色效益农业技术体系创新团队建设计划项目(编号:2017[7]号) （编号:2017[7]号）
中华人民共和国农业部财政专项项目(编号:GJFP201701102) （编号:GJFP201701102）
