【作者】 丁超； 屠康； 杨国峰； 和珊；

【Author】 Ding Chao1,2,Tu Kang1,Yang Guofeng2,He Shan2(1.College of Food Science & Technology,Nanjing Agriculture University,Nanjing,210003,China;2.College of Food Science & Engineering,Nanjing University of Finance & Economics,Nanjing,210003,China)

【机构】 南京农业大学食品科技学院； 南京财经大学食品科学与工程学院；

【摘要】 以干燥温度、初始水分及热风风量为主要影响因素,利用隶属度法将发芽率、芽长和干燥速率3个评价指标相结合进行响应面优化设计,得到二次多项式回归模型,并对工艺参数进行优化。结果表明:3个因素对综合分的影响顺序为:干燥温度>热风风量>初始水分;最佳工艺条件为干燥温度58℃,初始水分16%,热风风量24m3/h,此时综合分达最大值0.947。经过验证试验证明,模型预测基本可靠。更多还原

【Abstract】 Response surface methodology was adopted to optimize the hot-air drying experiments for the rapeseeds drying process and improve its quality after drying.Taking drying rate,germination and length of buds as target parameters,the three factors were scored by using the comprehensive evaluation of the membership-degree method.Hot air temperature,rapeseed’s moisture content and volume of hot air were investigated.The results showed that effects of three factors on rapeseed hot air drying in order were as follows:hot air temperature,rapeseed’s moisture content,and then the volume of hot air.The optimal parameters of hot air drying method for rapeseeds were air temperature of 58℃,rapeseed’s moisture content of 16% and hot air volume of 24m3/h,under theses conditions,the highest comprehensive score of 0.947 was obtained.更多还原