基于响应面法的哈密瓜片热风干燥工艺优化研究

为提高哈密瓜片的干燥品质，优化哈密瓜片的热风干燥工艺。在单因素试验的基础上，以干燥温度、干燥风速、切片厚度为自变量，感官评价为响应值，通过Box Behnken中心组合试验设计，进行响应面优化分析，确定哈密瓜片的最优干燥工艺。结果表明，随着干燥温度的升高，哈密瓜片的色差值会增大，复水比会降低；随着干燥风速的增大，色差值变化不明显，但复水比同样会降低；随着切片厚度的增大，哈密瓜片的色差变化增大且比干燥温度变化明显，复水比会降低。响应面优化结果表明，哈密瓜片的最佳干燥工艺为干燥温度55 ℃，干燥风速2 m/s，切片厚度8 mm，此时感官评价的得分最高为92.1。

Optimization of hot air drying process for Hami melon slice based on response surface methodology

In order to improve the quality of air drying technology on Hami melon slices, the drying process of Hami melon slices is optimized. On the basis of single factor experiment, using drying temperature, drying wind speed and slice thickness as independent variables and sensory evaluation as response value, the Box Behnken center combined test design was carried out, and the response surface optimization analysis was performed, and the drying process of Hami melon slices was determined. The results showed that with the increase of drying temperature, the color difference of Hami melon slices increased gradually, and the rehydration ratio decreased gradually. With the increase of drying wind speed, the rehydration ratio decreased gradually, but the color difference of Hami melon slices was not different. With the increase of slice thickness, the color difference of Hami melon slices increased gradually that the change was more obvious than drying temperate and the rehydration ratio decreased gradually. Response surface optimization results showed that the optimum drying parameters of dying apricot were as follows: drying temperature 55 ℃, air velocity 2 m/s, and slice thickness 8 mm. Under this condition, the highest score for sensory evaluation was 92.1.