气体射流冲击干燥苹果片的响应面试验及多目标优化
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摘要
【目的】探讨气体射流冲击干燥苹果片过程中风温、切片厚度和风速及其交互作用对VC含量、复水比、单位能耗的影响,建立模型并进行多目标优化,以期得到品质好、能耗低的苹果片干燥工艺参数。【方法】以苹果为原料,选取气流温度、切片厚度和气流速度为因素,以苹果片的VC含量、复水比和单位能耗为指标进行三因素的Box-Behnken响应面试验,分析影响各指标的主次因素及各因素间的交互作用,建立VC含量、复水比及单位能耗的二次回归模型。分别用遗传算法、fgoalattain函数法、隶属度综合评价法3种优化方法进行优化,通过比较3种优化方法的结果,得到最佳工艺参数并加以验证。【结果】各因子对VC含量影响的大小次序依次是气流温度>切片厚度>气流速度,气流温度、气流温度与切片厚度及气流温度与气流速度的交互作用极显著,切片厚度作用显著;各因子对复水比影响的大小次序依次是气流温度>气流速度>切片厚度,气流温度、切片厚度及气流速度的影响极显著,切片厚度与气流速度的交互作用影响显著;各因子对单位能耗影响的大小次序依次是切片厚度>气流温度>气流速度,气流温度、切片厚度及气流温度与气流速度的交互作用影响极显著,气流速度及气流温度与切片厚度的交互作用影响显著。建立的VC含量、复水比及单位能耗的回归模型具有统计学意义(P<0.05),可用于对苹果片气体射流冲击干燥指标进行分析和预测;遗传算法优化出苹果片气体射流冲击干燥的最佳工艺参数为:风温63.24℃、切片厚度2.00 mm、风速12.00 m·s-1,该条件下苹果片的VC含量为66.96μg/100 g,复水比为3.83,单位能耗为26.49 kJ·g-1;fgoalattain函数法优化得到的最佳工艺参数为风温71.62℃,切片厚度2.37 mm,风速11.18 m·s-1,其VC含量为64.90μg/100 g,复水比为3.41,单位能耗为25.85 kJ·g-1;隶属度综合评价法优化得到的最佳工艺参数为风温63.57℃,切片厚度2.00 mm,风速12.00 m·s-1,其VC含量为66.94μg/100g,复水比为3.80,单位能耗为26.53 kJ·g-1。以适应度值为评价指标,可以得出遗传算法优化的结果最好。【结论】遗传算法可用于苹果片气体射流冲击干燥工艺中的多目标优化,最佳工艺参数为气流温度63℃,切片厚度2 mm,气流速度12 m·s-1,该参数下VC含量、复水比、单位能耗分别为66.85μg/100 g,3.78,26.59 kJ·g-1,可在苹果片加工中使用。气体射流冲击干燥应用于苹果片干燥具有VC含量高、复水比高、单位能耗低等优点。
【Objective】 In order to obtain the drying process parameters of apple slices with high quality and low energy consumption, the effects of air temperature, slice thickness, air velocity and their interaction on the vitamin C(VC) content,rehydration ratio and energy consumption were investigated during the air-impingement drying of apple slices. 【Method】 With the air temperature, slice thickness and air velocity as the factors, and the three-factor response surface Box-Behnken response surface design was carried out with the VC content, rehydration ratio and unit energy consumption of apple slices as the response. The factors and their interactions between the various factors were analyzed, and a quadratic regression model of VC content, rehydration ratio and unit energy consumption was established and verified by applying three optimization methods, including genetic algorithm,fgoalattain function method and membership degree comprehensive evaluation method, were applied respectively. 【Result】 The factors' order of influencing on the Vc content was as the follows: Air temperature, slice thickness and air velocity. Regarding the air temperature, both the interactions between the slice thickness and the air velocity were extremely significant, respectively. The factors' influencing rehydration ratio ordered as the air temperature, air velocity and slice thickness, and all these factors had an extremely significant effect; the interactions between slice thickness and air velocity were significant. The orders influencing on the energy consumption were the slice thickness, air temperature and air velocity. And the air temperature, slice thickness and the interactions between air temperature and air velocity were extremely significant, air velocities and the interactions between air temperature and slice thickness were significant. The established regression model of VC content, rehydration ratio and energy consumption was statistically significant(P<0.05), suggesting that the model could be used to analyze and predict air-impingement drying parameters. The optimal drying parameters analyzed by genetic algorithm were of 63.24℃ air temperature, 2.00 mm slice thickness and 12.00 m·s-1 air velocity, respectively. Under these conditions, the VC content, rehydration ratio and energy consumption of apple slices were 66.96 μg/100 g, 3.83 and 26.49 kJ·g-1, respectively; the optimal process parameters obtained by fgoalattain function were as: air temperature 71.62℃, slice thickness 2.37 mm, air velocity 11.18 m·s-1, and VC content was 64.90 μg/100 g,rehydration ratio was 3.41, and unit energy consumption was 25.85 kJ·g-1; the optimal process parameters obtained by the comprehensive evaluation method of membership degree were as: air temperature 63.57℃, slice thickness 2.00 mm, air velocity12.00 m·s-1, and VC content was 66.94 μg/100 g, rehydration ratio was 3.79, unit energy consumption was 26.53 kJ·g-1. With the fitness value as the index, it could be concluded that the genetic algorithm optimized results were the best. 【Conclusion】The genetic algorithm could be used for the multi-objective optimization in air-impingement drying apple slices. The optimum parameters were of 63℃ air temperature, 2 mm slice thickness, and 12 m·s-1 air velocity. With these parameters, the VC content, rehydration ratio and unit energy consumption under this parameter were 66.85 μg/100 g, 3.78, and 26.59 kJ·g~(-1), respectively. In conclusion, the air-impingement technique could be applied in the drying of apple slices with high VC content, high rehydration ratio and low energy consumption.
【Objective】 In order to obtain the drying process parameters of apple slices with high quality and low energy consumption, the effects of air temperature, slice thickness, air velocity and their interaction on the vitamin C(VC) content,rehydration ratio and energy consumption were investigated during the air-impingement drying of apple slices. 【Method】 With the air temperature, slice thickness and air velocity as the factors, and the three-factor response surface Box-Behnken response surface design was carried out with the VC content, rehydration ratio and unit energy consumption of apple slices as the response. The factors and their interactions between the various factors were analyzed, and a quadratic regression model of VC content, rehydration ratio and unit energy consumption was established and verified by applying three optimization methods, including genetic algorithm,fgoalattain function method and membership degree comprehensive evaluation method, were applied respectively. 【Result】 The factors' order of influencing on the Vc content was as the follows: Air temperature, slice thickness and air velocity. Regarding the air temperature, both the interactions between the slice thickness and the air velocity were extremely significant, respectively. The factors' influencing rehydration ratio ordered as the air temperature, air velocity and slice thickness, and all these factors had an extremely significant effect; the interactions between slice thickness and air velocity were significant. The orders influencing on the energy consumption were the slice thickness, air temperature and air velocity. And the air temperature, slice thickness and the interactions between air temperature and air velocity were extremely significant, air velocities and the interactions between air temperature and slice thickness were significant. The established regression model of VC content, rehydration ratio and energy consumption was statistically significant(P<0.05), suggesting that the model could be used to analyze and predict air-impingement drying parameters. The optimal drying parameters analyzed by genetic algorithm were of 63.24℃ air temperature, 2.00 mm slice thickness and 12.00 m·s-1 air velocity, respectively. Under these conditions, the VC content, rehydration ratio and energy consumption of apple slices were 66.96 μg/100 g, 3.83 and 26.49 kJ·g-1, respectively; the optimal process parameters obtained by fgoalattain function were as: air temperature 71.62℃, slice thickness 2.37 mm, air velocity 11.18 m·s-1, and VC content was 64.90 μg/100 g,rehydration ratio was 3.41, and unit energy consumption was 25.85 kJ·g-1; the optimal process parameters obtained by the comprehensive evaluation method of membership degree were as: air temperature 63.57℃, slice thickness 2.00 mm, air velocity12.00 m·s-1, and VC content was 66.94 μg/100 g, rehydration ratio was 3.79, unit energy consumption was 26.53 kJ·g-1. With the fitness value as the index, it could be concluded that the genetic algorithm optimized results were the best. 【Conclusion】The genetic algorithm could be used for the multi-objective optimization in air-impingement drying apple slices. The optimum parameters were of 63℃ air temperature, 2 mm slice thickness, and 12 m·s-1 air velocity. With these parameters, the VC content, rehydration ratio and unit energy consumption under this parameter were 66.85 μg/100 g, 3.78, and 26.59 kJ·g~(-1), respectively. In conclusion, the air-impingement technique could be applied in the drying of apple slices with high VC content, high rehydration ratio and low energy consumption.
引文
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[10]XIAO H W,LAW C L,SUN D W,GAO Z J.Color change kinetics of American ginseng(Panax quinquefolium)slices during air impingement drying.Drying Technology,2014,32(4):418-427.
[11]XIAO H W,YAO X D,LIN H,YANG W X,MENG J S,GAO Z J.Effect of SSB(superheated steam blanching)time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices.Journal of Food Process Engineering,2012,35(3):370-390.
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[13]XIAO H W,PANG C L,WANG L H.Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer.Biosystems Engineering,2010,105(2):233-240.
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