|Table of Contents|

Optimizing Technical Conditions for Microwave Drying Purple Sweet Potato Slices(PDF)

南京师范大学学报(工程技术版)[ISSN:1006-6977/CN:61-1281/TN]

Issue:
2009年03期
Page:
88-92
Research Field:
Publishing date:

Info

Title:
Optimizing Technical Conditions for Microwave Drying Purple Sweet Potato Slices
Author(s):
Jiang Ning12Tao Mingxuan1Jin Bangquan1Liu Chunquan2Li Dajing2
1.Jingling College,Nanjing Normal University,Nanjing 210097,China;2.Institute of Processing Agriculture Product,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China
Keywords:
m icrow ave dry ing purp le sw eet potato techn ics optim ization
PACS:
TS215
DOI:
-
Abstract:
A three-facto r central com posite rota tab le design ( CCRD) w as adopted at var iable powe r output, th ickness o f slices and eve ry prophase dry ing tim e. Co lor and the p igm ent content w ere analyzed based on the exper imenta l date, the quadra tic regression mode lw as deduced, and then var iables w ere analyzed w ith response surfacem ethodo logy ( RSM ). Nonlinear programm ing is adopted to optim ize the param eters, the be tter comb inations of param ete rs, powe r ou tput, slice thickness, eve ry prophase dry ing tim e on tw o indexes w ere obtained. Efficacy coeffic ient m ethodo logy optim ization of 3 factors on 2 indexes w as conducted, and the be tter comb inations o f param eters w ere a lso obta ined. The resu lts show ed the optimum processing param eters were as that the m icrow ave power ou tput se lected at 496W, m a terials s liced to 6 mm, and eve ry prophase dry ing tim e contro lled a t 35 s。

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Last Update: 2013-04-23