Abstract
Objective: In order to explore the effects of drying temperature, vacuum duration, atmospheric duration and their interactions on drying time, specific energy consumption, polysaccharide content and broken ratio of Poria cubes in pulsed vacuum drying process, so as to obtain better drying parameters and improve the drying efficiency and quality of Poria cocos cubes. Methods: the drying temperature （55~95 ℃）, vacuum duration （0~20 min） and atmospheric duration （0~8 min） were selected as independent variables, and central composite design of response surface method was used to analyze the drying process; The quadratic regression model of drying time, specific energy consumption, polysaccharide content and broken ratio was established; The fitness function was constructed, and the genetic algorithm and membership degree method were used to optimize the multi-objective process. By comparing the results of the two optimization methods, the optimal drying parameters were obtained and verified. Results: Drying time, specific energy consumption, polysaccharide content and broken ratio were significantly affected by drying conditions; The regression model of Drying time, specific energy consumption, polysaccharide content and broken ratio was statistically significant （P<0.001）, which could be used to analyze and predict the drying process of poria cocos; Results proved that the genetic algorithm was better, the optimum drying conditions were as follows: drying temperature 80.88 ℃, vacuum duration 7.68 min, atmospheric duration 5.04 min. The drying time, specific energy consumption, polysaccharide content and broken ratio were 443.3 min, 4.43 kJ·h/kg, 3.27 mg/g, 7.42%, respectively. The optimum drying conditions can significant（P<0.05） save energy and improve the drying effeciency. Conclusion: Reasonable configuration of vacuum duration, atmospheric duration can significantly shorten the drying time, and specific energy consumption, and broken ratio; The internal temperature of poria cubes fluctuates with the pressure change of drying chamber, and the appropriate drying temperature can increase polysaccharide content; The optimized pulsed vacuum drying process has the advantages of shorter drying time, better quality and lower broken ratio, which can provide theoretical basis and technical support for the industrial processing of poria cubes.
Publication Date
9-28-2021
First Page
91
Last Page
98,144
DOI
10.13652/j.issn.1003-5788.2021.09.015
Recommended Citation
Wei-peng, ZHANG; Hao-ran, CHEN; Xiao-zhi, FAN; Hong-wei, XIAO; Zhi-an, ZHENG; and Hao-yu, JU
(2021)
"Pulsed vacuum drying characteristics and multi-objective optimization of Poria cubes,"
Food and Machinery: Vol. 37:
Iss.
9, Article 15.
DOI: 10.13652/j.issn.1003-5788.2021.09.015
Available at:
https://www.ifoodmm.cn/journal/vol37/iss9/15
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