基于几何加权法的辣椒微波干燥工艺优化
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摘要
以新鲜的红朝天椒为原料,采用响应面法优化其微波干燥工艺。通过单因素试验得到微波干燥曲线和干燥速度曲线,据此得到各单因素的最适范围;同时,研究微波功率、铺放量及间歇微波加热时间对辣椒红素、辣椒碱、二氢辣椒碱含量的影响情况,并基于几何加权法求解多目标规划问题,将辣椒红素、辣椒碱、二氢辣椒碱三目标函数转化为单目标函数,通过计入权重得到辣椒干燥综合指标。根据Box-Behnken中心组合试验设计原理,进行优化试验设计,并建立微波干燥回归模型。通过设定综合指标取最大值,对微波干燥辣椒工艺进行指标优化。结果表明,当微波功率为281. 12 W、铺放量为90. 42 g、间歇微波加热时间为40 s时,得到综合指标最大值为0. 900 276。微波干燥验证试验结果与优化结果的误差为2. 17%,优化结果可靠。
By taking fresh red chilli peppers as raw materials,by applying response surface method,the existing microwave drying techniques were further improved. Through a series of single-factor experiments,corresponding microwave drying and drying rate curves were obtained. Based on the curves,the optimal scopes response to each single factor could be achieved. Meanwhile,influences of microwave power,paving volume,microwave heating interval on contents of capsanthin,capsaicine and dihydrocapsaicin were further explored. In line with the geometric weighting method,the multi-objective programming problems were attempted to be solved. The tri-objective function of the above three compositions was transformed into a single-objective function. By introducing the weighting function to the single-objective function,a series of pepper-drying comprehensive indexes could be achieved. Based on the Box-Behnken central composite designing principles,current experiment designs could be further optimized for establishing a new microwave drying regression model. Finally,by taking the maximums from the above comprehensive indexes,each index of pepper-microwave drying techniques could be greatly optimized. The results showed that when microwave power reached 281. 12 W,the paving volume came to 90. 42 g,and the microwave heating interval was adjusted to 40 s,the maximum comprehensive index could be 0. 900 276. In addition,the above optimized results were reliable,as the deviation between the validating experimental results of microwave drying and the optimized results was 2. 17%.
By taking fresh red chilli peppers as raw materials,by applying response surface method,the existing microwave drying techniques were further improved. Through a series of single-factor experiments,corresponding microwave drying and drying rate curves were obtained. Based on the curves,the optimal scopes response to each single factor could be achieved. Meanwhile,influences of microwave power,paving volume,microwave heating interval on contents of capsanthin,capsaicine and dihydrocapsaicin were further explored. In line with the geometric weighting method,the multi-objective programming problems were attempted to be solved. The tri-objective function of the above three compositions was transformed into a single-objective function. By introducing the weighting function to the single-objective function,a series of pepper-drying comprehensive indexes could be achieved. Based on the Box-Behnken central composite designing principles,current experiment designs could be further optimized for establishing a new microwave drying regression model. Finally,by taking the maximums from the above comprehensive indexes,each index of pepper-microwave drying techniques could be greatly optimized. The results showed that when microwave power reached 281. 12 W,the paving volume came to 90. 42 g,and the microwave heating interval was adjusted to 40 s,the maximum comprehensive index could be 0. 900 276. In addition,the above optimized results were reliable,as the deviation between the validating experimental results of microwave drying and the optimized results was 2. 17%.
引文
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[14]陈月华,李嘉,符锋,等.不同干燥方法对冬瓜皮活性成分的影响[J].食品与发酵工业,2017,43(2):129-133.
[15]黄艳斌,李星琪,陈厚荣.响应面法优化紫薯片的微波干制工艺[J].食品与发酵工业,2015,41(9):120-126.
[16]蒋小雅,郑炯.竹笋干燥技术及其对竹笋品质的影响[J].食品与发酵工业,2016,42(6):260-264.
[17]乔辰,张国立.几何加权法求解多目标规划问题[J].华北电力大学学报(自然科学版),2011,38(6):107-110.
[18]宋金凤,张松岩,唐丹舟,等.辣椒及其制品中红色素测定——分光光度法[J].食品研究与开发,2001(3):57-59.
[19]李锋,董彩军,沈素香,等.红辣椒中辣椒素的高效液相色谱测定方法研究[J].中国调味品,2015,40(7):126-128.
[20]刘录,陈海云,刘菲菲,等. HPLC法测定云南省不同辣椒品种中辣椒碱及二氢辣椒碱的含量[J].食品工业科技,2013,34(5):299-303.
[21]许秀兰.辣椒碱提取纯化及感官性质研究[D].重庆:西南大学,2006.
[22]席改卿,王建森,王胜利,等.辣椒碱的提取及其应用研究进展[J].中国农学通报,2012,28(6):222-226.
[2]任旭琴,赵小勇,李江燕,等.响应面法优化辣椒红素的超声提取条件[J].江苏农业科学,2013,41(6):262-264.
[3]俞灵芳,沈勇根,上官新晨,等.超声波辅助提取辣椒碱的工艺优化[J].中国食品学报,2015,15(1):157-163.
[4]梁丽鹏,赵尊练,唐爱均,等.辣椒果实中辣椒碱和二氢辣椒碱的含量研究[J].西北农业学报,2008(6):140-143.
[5]黄华海. PA6/二氢辣椒碱功能纤维的制备及其性能研究[D].广州:华南理工大学,2013.
[6]张建军,王海霞,马永昌,等.辣椒热风干燥特性的研究[J].农业工程学报,2008(3):298-301.
[7]高国华,陈建,李云伍,等.辣椒恒温与控温热风干燥对比试验研究[J].农机化研究,2012,34(9):159-163.
[8]张茜,杨旭海,王丽红,等.辣椒干燥技术研究进展[J].食品科技,2011,36(10):79-83.
[9]金昌福.辣椒干燥速度的研究[J].延边大学农学学报,2009,31(4):280-283.
[10]杨咏鹃,丁筑红.微波干燥辣椒色泽模型的研究[J].食品科技,2008,33(12):86-89.
[11] SOYAL Y,AYHAN Z,EXSTURK O,et al. Intermittent microwave convective drying of red pepper:Drying kinetics,physical(colour and texture)and sensory quality[J]. Biosystems ngineering,2009,103(5):455-463
[12]姬长英,蒋思杰,张波,等.辣椒热泵干燥特性及工艺参数优化[J].农业工程报,2017,33(13):296-302.
[13]王娟,孟晓,蒋丽施.微波干燥条件对花椒品质的影响[J/OL].轻工科技,2015,31(5):8-9,35.
[14]陈月华,李嘉,符锋,等.不同干燥方法对冬瓜皮活性成分的影响[J].食品与发酵工业,2017,43(2):129-133.
[15]黄艳斌,李星琪,陈厚荣.响应面法优化紫薯片的微波干制工艺[J].食品与发酵工业,2015,41(9):120-126.
[16]蒋小雅,郑炯.竹笋干燥技术及其对竹笋品质的影响[J].食品与发酵工业,2016,42(6):260-264.
[17]乔辰,张国立.几何加权法求解多目标规划问题[J].华北电力大学学报(自然科学版),2011,38(6):107-110.
[18]宋金凤,张松岩,唐丹舟,等.辣椒及其制品中红色素测定——分光光度法[J].食品研究与开发,2001(3):57-59.
[19]李锋,董彩军,沈素香,等.红辣椒中辣椒素的高效液相色谱测定方法研究[J].中国调味品,2015,40(7):126-128.
[20]刘录,陈海云,刘菲菲,等. HPLC法测定云南省不同辣椒品种中辣椒碱及二氢辣椒碱的含量[J].食品工业科技,2013,34(5):299-303.
[21]许秀兰.辣椒碱提取纯化及感官性质研究[D].重庆:西南大学,2006.
[22]席改卿,王建森,王胜利,等.辣椒碱的提取及其应用研究进展[J].中国农学通报,2012,28(6):222-226.