Optimization of Combined Drying for Lettuce Using Response Surface Methodology

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• 作者：Yuejin Yuan ; Libin Tan ; Yingying Xu ; Yueding Yuan and Jixian Dong
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：40
• 期：5
• 页码：1027-1037
• 全文大小：1325K
• ISSN：1745-4549

文摘

In order to obtain the optimized technological parameters of hot air–vacuum combined drying of lettuce, the effects of hot air temperature, intermediate conversion moisture content, slice thickness and vacuum degree (four influence factors) on lettuce drying were explored. The drying time and rehydration ratio of lettuce were the experimental indices, and the relationships between the experimental indices and the influence factors were analyzed by using the response surface methodology. The regression mathematical models were established. The optimized technological parameters of hot air and vacuum combined drying are 50C hot air temperature, 40% intermediate conversion moisture content (w.b.), 20 kPa vacuum degree and 5 mm slice thickness.