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含水果顆粒膠體溶液通電加熱速度建模與工藝優(yōu)化
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Rate Model and Process Optimization for Colloidal Solution with Fruit Granules
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    摘要:

    為研究含水晶梨顆粒親水性膠體溶液通電加熱過程中，顆粒尺寸、顆粒體積分?jǐn)?shù)、CMC-Na體積分?jǐn)?shù)、膠體溶液質(zhì)量分?jǐn)?shù)和檸檬酸質(zhì)量分?jǐn)?shù)五因素對(duì)通電加熱速度的影響，采用五因素二次正交旋轉(zhuǎn)組合設(shè)計(jì)試驗(yàn)進(jìn)行回歸分析，建立了加熱速度數(shù)學(xué)模型，對(duì)影響加熱速度的工藝參數(shù)進(jìn)行了優(yōu)化，得到影響通電加熱速度的工藝參數(shù)從大到小依次為：膠體溶液質(zhì)量分?jǐn)?shù)、CMC-Na體積分?jǐn)?shù)、檸檬酸質(zhì)量分?jǐn)?shù)、顆粒尺寸、顆粒體積分?jǐn)?shù)；影響加熱速度的各工藝參數(shù)的最優(yōu)組合：顆粒尺寸1.0 cm、顆粒體積分?jǐn)?shù)30%、CMC-Na體積分?jǐn)?shù)40%、膠體溶液質(zhì)量分?jǐn)?shù)4%、檸檬酸質(zhì)量分?jǐn)?shù)

    Abstract:

    0.25%。Influences of five factors which were size of pear particles, concentration of pear particles, ratio of potato starch to CMC-Na, concentration of colloidal solution and citric acid content respectively, on ohmic heating rate for colloidal solutions with fruit granules, as well as optimization process were studied. Heating rate models was established and optimized parameters were obtained by quadratic orthogonal rotation combination design with five factors and regression analysis. Results showed that effect order of five factors on ohmic heating rate is, according to priority, colloids concentration, ratio of potato starch to CMC-Na, citric acid content, size of pear particles, and concentration of pear particles; the optimal parameter is size of pear particles of 1.0 cm, pear particles concentration of 30%, ratio of potato starch to CMC-Na of 40%, colloids concentration of 4% and citric acid content of 0.25%.

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周亞軍,王淑杰,蘇丹,錢曦,呂晨艷,李英.含水果顆粒膠體溶液通電加熱速度建模與工藝優(yōu)化[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(10):121-125. Rate Model and Process Optimization for Colloidal Solution with Fruit Granules[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(10):121-125.

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