微波干制紫心甘薯片的工艺优化研究 - 工程技术版.pdfVIP

9 3 () V .l 9 N . 3 2009 9 JOURNAL OF NAN JING NORMAL UN IVERSITY ( ENG INEERING AND TECHNOLOGY EDIT ION ) Sep, 2009 微波干制紫心甘薯片的工艺优化研究 1, 2 1 1 2 2 江 宁 , 陶明宣, 金邦荃, 刘春泉 , 李大婧 ( 1. , 210097; 2. , 210014) [ ] , 3 , , . , , 3 2. : 496W 6mm 35 s. [ ] , , , , [ ] T S215 [] A [] 1672-1292( 2009) 03-0088-05 Optimizing TechnicalConditions forM icrowave Drying Purple SweetPotato Slices 1, 2 1 1 2 2 J iang N ing , Tao M ingxuan , J in Bangquan , L iu C hunquan , L i Dajing ( 1. J ingling C llege, Nanjing N rm alUn iversity, Nanjing 210097, Ch ina; 2. Institute f Pr cessing Agriculture Pr duct, Jiangsu Academy fAgricultural Scien ces, Nanjing 210014, Ch in a) Abstract: A three-fact r central c m p site r tatab le design ( CCRD) w as ad pted at variable p wer utput, th ickness f slices and every pr phase dry ing tmi e. C l r and the p igm ent c ntent w ere analyzed based n the expermi ental date, the quadratic regressi n m delw as deduced, and then variables w ere analyzed w ith resp nse surfacem eth d l gy ( RSM ). N nlinear pr gramm ing is ad pted t ptmi ize the param eters, the better c mb inati ns f param eters, p wer u tput, slice thickness, every pr phase dry ing tmi e n wt indexes w ere btained. Efficacy c efficient m eth d l gy ptmi izati n f 3 fact rs n 2 indexes w as c nducted, and the better c mb inati ns f param eters w ere als btained. The resu lts sh w ed