基于Box-Behnken响应面法优化杏子干燥工艺

doi:10.6048/j.issn.1001-4330.2021.11.017

新疆农业科学 ›› 2021, Vol. 58 ›› Issue (11): 2103-2110.DOI: 10.6048/j.issn.1001-4330.2021.11.017

• 设施农业·农产品分析检测 • 上一篇下一篇

基于Box-Behnken响应面法优化杏子干燥工艺

王庆惠¹(), 杨嘉鹏²(), 杨忠强¹

1.新疆农业科学院农业机械化研究所,乌鲁木齐 830091
2.新疆工程学院控制工程学院,乌鲁木齐 830022

收稿日期:2020-10-28 出版日期:2021-11-20 发布日期:2021-12-16
通信作者: 杨嘉鹏(1983-),男,新疆乌鲁木齐人,副教授,硕士,研究方向为自动化控制技术及装备,(E-mail) 435892143@qq.com
作者简介:王庆惠(1980-),女,山东梁山人,研究员,博士,研究方向为农产品加工技术及装备,(E-mail) wangqh1201@126.com
基金资助:
自治区区域协同创新专项(科技援疆计划)(2019E0270);自治区公益性科研院所基本科研业务经费(KY2019027);新疆维吾尔自治区高校科研计划自然科学项目青年项目(XJEDU2020Y043)

Optimization of Apricot Drying Process Based on Box-Behnken Response Surface Method

WANG Qinghui¹(), YANG Jiapeng²(), YANG Zhongqiang¹

1. Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. School of Control Engineering, Xinjiang Institute of Engineering, Urumqi 830022, China

Received:2020-10-28 Published:2021-11-20 Online:2021-12-16
Supported by:
Regional Collaborative Innovation Project of Xinxiang Uygur Autonomous Region(S & T Supporting Xinjiang Program)(2019E0270);Basic Scientific R & D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region(KY2019027);Youth Project for Natural Science Program in University Scientific Research of Xinjiang Uygur Autonomous Region(XJEDU2020Y043)

摘要/Abstract

摘要：

【目的】研究提高杏子干制品质与优化干燥工艺,为杏子干燥工艺优化提供依据。【方法】以杏子干制品内酸糖比含量和色泽为评判指标,分别进行不同干燥温度、风速和切分方式条件下单因素干燥试验,分析杏子干燥参数适宜范围,通过Box-Behnken中心组合试验设计,分析响应面优化,确定杏子最优干燥工艺。【结果】随着干燥温度的升高,杏子内糖酸比含量逐渐增加,杏子色泽逐渐变差;随着干燥风速的升高,杏子内糖酸比含量也逐渐增加,但杏子色泽差异不大;与整杏、去核杏相比,切分去核杏内糖酸比含量最高,杏子色泽最好。【结论】杏子最优干燥工艺参数为干燥温度50℃、风速4 m/s,采用切分去核杏的方式,平均综合得分为95.012,与模型预测结果接近,优化结果可靠。

关键词: 杏子; 干燥; 响应面法; 优化; 工艺

Abstract:

【Objective】 To improve the quality of dried apricot, optimize the drying technology and enhance the market competitiveness of dried apricot products. 【Methods】 Taking the content of sugar-acid ratio and color of dried apricot as evaluation indexes, the optimum drying range of apricot was determined by single factor drying tests under different drying temperatures, air velocities and slitting modes. Box-Behnken center combined test design was carried out,and the response surface optimization analysis was performed to determine the drying process of apricot. 【Results】 With the increase of drying temperature, the sugar-acid ratio in apricot increased gradually, and the color of apricot became worse. With the increase of drying air velocities, the sugar-acid ratio in apricot also increased gradually, but the color of apricot was not different. Compared with whole apricot and de-nuclear apricot, the content of sugar-acid ratio of the apricot treated like this was the highest and the color of apricot was the best. 【Conclusion】 The optimum drying parameters of drying apricot were: drying temperature 50℃, air velocity 4 m/s, cut and stones removed. Under this condition, the average comprehensive score was 95.012 which was close to the result predicted by the model and the optimization result was reliable.

Key words: apricot; drying; response surface; optimization; process

中图分类号:

S662.2

王庆惠, 杨嘉鹏, 杨忠强. 基于Box-Behnken响应面法优化杏子干燥工艺[J]. 新疆农业科学, 2021, 58(11): 2103-2110.

WANG Qinghui, YANG Jiapeng, YANG Zhongqiang. Optimization of Apricot Drying Process Based on Box-Behnken Response Surface Method[J]. Xinjiang Agricultural Sciences, 2021, 58(11): 2103-2110.

图/表 10

图1 5HRG-14热泵烘干机的结构及工作原理示意注:1控制系统,2热泵主机,3加热管,4干燥室,5温度传感器,6湿度传感器,7风机,8隔板,9料车,10门

Fig.1 Structure and working principle schematic diagram of 5HRG-14 heat pump dryer Note: 1 Control system; 2 Heat pump; 3 Heating pipe; 4 Drying chamber; 5 Temperature sensor; 6 Humidity sensor; 7 Fan; 8 Division; 9 Charging lorry; 10 Door

表1 响应面试验因素水平和编码

Table 1 Factors and coding of response surface test

编码 Coding	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)
-1	0	45	2
0	0.5	50	4
1	1	55	6

图2 不同干燥温度下杏子糖酸比和色泽变化

Fig.2 Influence of air temperatures on sugar-acid ratio and color of apricot

图3 不同干燥风速下杏子糖酸比和色泽变化

Fig.3 Influence of air velocities on sugar-acid ratio and color of apricot

图4 不同切分方式下杏子糖酸比和色泽变化

Fig.4 Influence of slitting mode on sugar-acid ratio and color of apricot

表2 试验设计

Table 2 Test design and results

序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95

表3 响应面拟合回归模型方差

Table 3 Variance Analysis of the regression equation model of response surface

方差来源 Soruce of variation	平方和 Quadratic	自由度 Degree of freedom	方差 Variance	F值 F-value	P	显著性 Significance
回归模型 Regression model	1 155.33	9	128.37	137.19	< 0.000 1	^**
A	0.50	1	0.50	0.53	0.488 5
B	21.13	1	21.13	22.58	0.002 1	^**
C	0.13	1	0.13	0.13	0.725 5
AB	4.00	1	4.00	4.27	0.077 5
AC	9.00	1	9.00	9.62	0.017 3	^*
BC	20.25	1	20.25	21.64	0.002 3	^**
A²	219.79	1	219.79	234.89	< 0.000 1	^**
B²	655.27	1	655.27	700.28	< 0.000 1	^**
C²	126.21	1	126.21	134.88	< 0.000 1	^**
残差 Residual	6.55	7	0.94
失拟项 Loss of quasi item	3.75	3	1.25	1.79	0.289 0
纯误差 Pure error	2.80	4	0.70
合计 Total	1161.88	16

图5 切分方式和温度下综合得分

Fig.5 Effect of slitting mode and air temperatures on comprehensive score

图6 切分方式和速度下综合得分

Fig.6 Effect of slitting mode and air velocities on comprehensive score

图7 温度和速度的交互作用下综合得分

Fig.7 Effect of air temperatures and velocities on comprehensive score

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基于Box-Behnken响应面法优化杏子干燥工艺

Optimization of Apricot Drying Process Based on Box-Behnken Response Surface Method

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Metrics

序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95

序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95

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序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95

序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95

序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95

序号 Number	切分方式A Division mode A	温度B Temperature B (℃)	速度C Speed C (m/s)	综合得分 Synthesis score
1	0	0	0	95
2	0	0	0	94
3	0	0	0	94
4	1	0	-1	80
5	0	0	0	93
6	-1	1	0	75
7	0	1	-1	81
8	0	-1	1	76
9	1	-1	0	72
10	1	1	0	77
11	-1	-1	0	74
12	0	1	1	75
13	1	0	1	84
14	-1	0	1	80
15	0	-1	-1	73
16	-1	0	-1	82
17	0	0	0	95