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

doi:10.6048/j.issn.1001-4330.2021.11.017

Abstract

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

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

CLC Number:

S662.2

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.

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.

Figures/Tables 10

References 20

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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

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

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

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