Study on the Combination of Hot Air Microwave and Intermittent Drying Process of Chinese Wolfberry Based on Response Surface Methodology
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Abstract:
In order to explore the microwave drying process of chinese wolfberry and ensure the quality of wolfberry drying, the hot air-microwave drying experimental device was combined with the microwave intermittent drying of wolfberry in this work. According to the design theory of response surface methodology, taking the average drying rate v, the energy consumption per unit mass Q and the sensory quality as target parameters, the comprehensive rating method of membership degree was used to evaluate the three targets comprehensively. According to Box-Benhnken design theory, the response surface methodology was adopted to discuss the effects of microwave power density, wind speed, microwave pulse ratio and microwave interventional moisture content on the microwave and intermittent drying process of wolfberry. Meanwhile the quadratic polynomial regression model was established to optimize microwave intermittent drying process parameters of wolfberry. The results showed that the effects order of four factors on the comprehensive scores were as follows: microwave power > pulse ratio > moisture content > wind speed. The optimal parameters of microwave intermittent drying were microwave power of 210 W-216 W, pulse ratio of 1.8, wind speed of 0.7 m/s and the initial moisture content of 48%-50%. The quality of dried fruit of wolfberry was optimal at this time, which provided a theoretical basis for further research on microwave drying equipment and technology of wolfberry.
