Abstract The microwave drying equipment was optimized by the response surface method using fresh “Jiuyeqing” green pepper which was steam-killed. Taking microwave power, deposition amount and microwave time as independent variables, the effects of microwave power on the content of numbness of green pepper were studied.
Through a single factor test, determine the appropriate range of influence. On the basis of the single factor test, the content of the numbing substance is used as the response value, and the optimal experimental design is carried out according to the Box-Behnken Center combination test design principle; Design-Expert. V 8. 0. 6 software, establish a microwave drying regression model, and optimize the index of microwave drying green pepper by setting the maximum content of the numbing substance.
The results showed that the optimization condition of the microwave drying index of the green pepper was microwave power 357. 78 W, the amount of placement 203. 38 g, microwave time 49. 14 s, under these conditions, the content of numbing substance 24. 328 7 mg / g; and the verification experiment under optimized conditions, the error between the verification result and the optimization result is 1. 18%, the optimization results are reliable.
没有评论:
发表评论