Abstract: The effect of microwave power, deposition amount and intermittent microwave time on the volatile oil content of microwave dried safflower was studied by steam-enzymed kiwi pepper. On the basis of the single factor experiment, the volatile oil content of the green pepper was used as the response value. According to the design principle of the Box-Behnken center combination test, the optimized experimental design was carried out, and the microwave drying regression model of the green pepper was established.
The results showed that the optimization conditions of the microwave drying equipment for the green pepper were microwave power 354.26 W, deposition amount 211.93 g, microwave time 51.4 s. Under this condition, the volatile oil content of the green pepper was 0.0877485 mL/g, microwave. The error between the dry verification experiment result and the optimization result is 0.85%, and the optimization result is reliable.
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