ABSTRACT: The effects of microwave drying equipment, spreading amount and intermittent microwave time on volatile oil content of Zanthoxylum bungeanum L. after steam deactivation were studied.
On the basis of single factor experiment and Box Behnken central combination experiment design principle, the optimum experiment design was carried out with the volatile oil content of Zanthoxylum bungeanum as the response value, and the regression model of microwave drying of Zanthoxylum bungeanum was established.
The results showed that the optimum conditions for microwave drying of green pepper were microwave power 354.26W, spreading amount 211.93g and microwave time 51.4s. Under this condition, the volatile oil content of green pepper was 0.0877485mL/g after drying, and the error between the experimental results and the optimum results was 0.85%. The optimum results were reliable.
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