使用Taguchi和复合可取性方法优化干燥
Wael El-Kolaly1,2,3, Tarek Kh Abdelkader1,2,4, Yunfeng Wang1,2
1Solar Energy Research Institute, Yunnan Normal University, Kunming, China.
Journal of the science of food and agriculture
|May 27, 2025
概括
使用热干燥机和超声波预处理优化干燥,显著提高了干燥效率和质量. 最佳条件涉及特定的温度,空气速度和切片厚度,以提高的保存.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物技术是生物技术.
背景情况:
- 类很容易腐烂,对热量很敏感,因此需要优化干燥过程.
- 有效的干燥对于保持的营养和身体完整性至关重要.
研究的目的:
- 使用热干燥机优化的干燥动力学和质量属性.
- 评估不同操作条件和预处理方法对干的影响.
主要方法:
- 使用Taguchi L16直角设计来评估干燥温度,空气速度,切片厚度和预处理 (控制,漂白,超声波,化学).
- 采用主要组件分析和复合可取性函数,用于多目标优化.
- 测量的反应包括干燥速率 (DR),特定水分蒸发速率 (SMER),有效扩散系数 (Deff),颜色变化 (ΔE),再水合率 (Rh),总黄含量 (TFC) 和总含量 (TPhC).
主要成果:
- 超声波预处理,结合特定的干燥参数 (70°C,4米/秒,1厘米厚度),产生了最高的干燥率.
- 干燥温度和空气速度是影响干燥速度的关键因素,而切片厚度则主导了有效的扩散系数.
- 最佳条件 (60°C,4米/秒,4厘米厚度,超声波) 最大化了补水率和颜色保留.
结论:
- 过程优化显著提高了干的干燥效率和产品质量.
- 超声波成为最有效的预处理方法来改善干燥结果.
- 这项研究为优化热干燥的优化提供了一个框架,以便更好地保存.
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