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响应面法优化芋头片热风联合真空微波干燥工艺.docx

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响应面法优化芋头片热风联合真空微波干燥工艺 Title:OptimizationofHotAircombinedwithVacuumandMicrowaveDryingProcessforDriedYamSlicesusingResponseSurfaceMethodology Abstract: Dryingisanimportantpreservationmethodforfruitsandvegetables,includingyamslices.Inthisstudy,thehotaircombinedwithvacuumandmicrowavedryingprocesswasoptimizedfordriedyamslicesusingresponsesurfacemethodology(RSM).Theeffectsofdryingtime,dryingtemperature,andvacuumpressureonthequalitycharacteristicsofdriedyamsliceswereinvestigated.Theobjectivewastodeterminetheoptimaldryingconditionstoobtaindriedyamsliceswithdesirablecharacteristicssuchasminimalmoisturecontentandmaximumretentionofcolor,texture,andnutritionalvalue.Theexperimentalresultswerestatisticallyanalyzed,andamathematicalmodelwasdevelopedtopredictthedryingparameters.Theoptimizationprocesswasperformedusingdesirabilityanalysis. 1.Introduction: Yamisanimportanttubercrop,widelycultivatedforitsnutritionalvalueandculinaryapplications.Dryingyamslicesextendstheirshelflifeandfacilitatesconvenientstorageandtransportation.Traditionaldryingmethods,suchassundryingandhotairdrying,havelimitationsintermsoflongdryingtimeandthedegradationofsensoryandnutritionalqualities.Toovercometheselimitations,thecombinationofhotairwithvacuumandmicrowavedryinghasgainedattentionduetoitspotentialforachievingrapiddryingwithimprovedproductquality.Thisstudyaimstooptimizethehotaircombinedwithvacuumandmicrowavedryingprocessfordriedyamslicesusingresponsesurfacemethodology. 2.MaterialsandMethods: 2.1Samplepreparation: Freshyamtuberswerewashed,peeled,andcutintouniformslices.Thethicknessoftheyamsliceswascarefullycontrolledtoensureuniformdrying. 2.2Experimentaldesign: Acentralcompositedesign(CCD)wasemployedtodeterminetheoptimumprocessingparameters.Theindependentvariablesconsideredweredryingtime(X1),dryingtemperature(X2),andvacuumpressure(X3).Therangeandlevelsofthevariableswereselectedbasedonpreliminaryexperiments. 2.3Dryingprocess: Theslicedyamsweresubjectedtothehotaircombinedwithvacuumandmicrowavedryingprocess.Th