Study on Optimization of Anti-browning Technology of Heat Pump Drying Seedless Green Raisins by Response Surface Methodology

doi:10.6048/j.issn.1001-4330.2022.03.012

Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (3): 625-633.DOI: 10.6048/j.issn.1001-4330.2022.03.012

• Horticultural Special Local Products·Agricultural Product Processing • Previous Articles Next Articles

Study on Optimization of Anti-browning Technology of Heat Pump Drying Seedless Green Raisins by Response Surface Methodology

LIAN Weijia(), CHEN Ya, HAN Chen, LI Haifeng, LIU Zhigang, XU Guixiang, LEI Jing(), WU Jiuyun()

Turpan Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Sciences,Turpan Xinjiang 838000,China

Received:2021-03-11 Online:2022-03-20 Published:2022-03-28
Correspondence author: LEI Jing, WU Jiuyun
Supported by:
Tianshan youth program project (outstanding young scientific and technological talents) "Research on browning mechanism and control technology of raisin cleaning"(2019Q052);The Central Finance Forestry and Grass Technology Promotion Demonstration Project "Integrated Demonstration and Promotion of High-quality and Efficient Cultivation Technology of Fresh Table Grapes in Turpan Basin" (Xin [2019] No. TG12);Autonomous Region Science and Technology Commissioner rural science and technology entrepreneurship action project "Demonstration and promotion of green raisin anti-browning cleaning technology"

响应面法优化热泵干燥绿色葡萄干防褐变工艺

廉苇佳(), 陈雅, 韩琛, 李海峰, 刘志刚, 徐桂香, 雷静(), 吴久赟()

新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838000

通讯作者: 雷静,吴久赟
作者简介:廉苇佳(1991-),女,甘肃会宁人,助理研究员,硕士,研究方向为农产品加工与安全,(E-mail) 1634321773@qq.com
基金资助:
天山青年计划项目(优秀青年科技人才)“葡萄干清洗褐变机理及调控技术研究”2019Q052(2019Q052);中央财政林草科技推广示范项目“吐鲁番盆地鲜食葡萄优质高效栽培技术集成示范与推广”(新[2019]TG12号);自治区科技特派员农村科技创业行动项目“绿葡萄干防褐变清洗技术示范与推广”

Abstract

Abstract:

【Objective】 To solve the problem that raisins are easy to brown after cleaning green raisins in processing enterprises that seriously affects the quality and price of raisins. 【Methods】 The heat pump drying technology with high drying efficiency and good product quality was adopted. Based on the single factor experiment, the drying temperature, drying relative humidity and moisture discharge time were selected as the influencing factors, and the browning index BI value was taken as the index. Through response surface methodology design and analysis, the quadratic polynomial regression equation prediction model was obtained, and the best conditions for heat pump drying of green raisins after cleaning were determined. 【Results】 The mathematical model of BI value of green raisins obtained by response surface methodology was BI = 25.70-1.18A + 0.26B-0.081C + 0.99AB-0.032AC - 0.50BC + 3.13A ²+ 0.85B²+ 0.47C². According to regression analysis, the best conditions for drying green raisins after cleaning by heat pump were drying temperature 51.19℃ and relative humidity 6.68%, moisture removal time 2.93 min. This experiment was limited by the parameters of heat pump drying equipment. The drying temperature was 51℃, the relative humidity is 7% and the moisture discharge time was 3 min. At this time, the browning index BI value of raisins was only 25.55, 23.23% lower than that of traditional hot air drying, which might be possible to provide reference for enterprises to dry and clean green raisins. 【Conclusion】 The drying of green raisin after cleaning is very important, which has an important influence on the color of green raisin. Heat pump drying technology can not only quickly remove the surface moisture of raisin, reduce browning, but also maintain the green color and flavor nutrition of raisin. Therefore, a method for drying and cleaning the green raisin is provided.

Key words: raisins; ultrasonic-assisted method; anti-browning; BI value

摘要：

【目的】研究运用响应面法优化热泵干燥绿色葡萄干防褐变工艺。【方法】采用干燥效率高、产品品质好的热泵干燥技术,在单因素实验基础上,选择干燥温度、干燥相对湿度和排潮时间为影响因子,褐变指数BI值为指标,通过响应曲面法设计和分析,得到二次多项式回归方程预测模型,确定清洗后绿色葡萄干热泵干燥的最佳条件。【结果】绿色葡萄干BI值的数学模型为BI=25.70-1.18A+0.26B-0.081C+0.99AB-0.032AC-0.50BC+3.13A²+0.85B²+0.47C²,热泵干燥清洗后绿色葡萄干的最佳条件为干燥温度51.19℃,相对湿度6.68%,排潮时间2.93 min,受热泵干燥设备参数限制,选取干燥温度51℃、相对湿度7%和排潮时间3 min验证实验,葡萄干的褐变指数BI值仅为25.55,较传统热风干燥降低23.23%。【结论】绿色葡萄干清洗后的干燥极其重要,对绿色葡萄干色泽的保持有重要影响。热泵干燥技术不仅能够快速除去葡萄干表面水分、减少褐变,而且能够较好的保持葡萄干碧绿色泽及风味营养。

关键词: 葡萄干, 热泵干燥, 防褐变, BI值

CLC Number:

LIAN Weijia, CHEN Ya, HAN Chen, LI Haifeng, LIU Zhigang, XU Guixiang, LEI Jing, WU Jiuyun. Study on Optimization of Anti-browning Technology of Heat Pump Drying Seedless Green Raisins by Response Surface Methodology[J]. Xinjiang Agricultural Sciences, 2022, 59(3): 625-633.

廉苇佳, 陈雅, 韩琛, 李海峰, 刘志刚, 徐桂香, 雷静, 吴久赟. 响应面法优化热泵干燥绿色葡萄干防褐变工艺[J]. 新疆农业科学, 2022, 59(3): 625-633.

Figures/Tables 9

Table 1 Response surface factors and levels

水平 Levels	因素 Factors
水平 Levels	A干燥温度 A Drying temperature (℃)	B相对湿度 B relative humidity (%)	C排潮时间 C Tide drainage time (min)
+1	55	8	4
0	50	7	3
-1	45	6	2

Table 2 Effect of different drying temperature on raisin color

干燥温度 Drying temperature (℃)	L^*	a^*	b^*	△E^*	BI
35	20.89 ± 0.33^a	-8.81 ± 0.48^a	11.04 ± 0.29^a	25.22 ± 0.06^a	32.44 ± 0.93^a
40	20.86 ± 0.42^a	-10.15 ± 0.12^b	11.61 ± 0.32^a	25.95 ± 0.48^a	30.65 ±1.98^ab
45	20.41 ± 0.62^a	-10.24 ± 0.18^b	11.18 ± 0.48^a	25.43 ± 0.69^a	27.48 ± 3.13^bc
50	21.22 ± 1.04^a	-10.50 ± 0.23^b	11.29 ± 0.47^a	26.23 ± 1.09^a	25.46± 1.35^c
55	20.70 ± 0.40^a	-9.87 ± 0.21^b	11.49 ± 0.19^a	25.65 ± 0.36^a	31.48 ± 1.23^ab

Table 3 Effect of different relative humidity on raisin color

相对湿度 Relative humidity(%)	L^*	a^*	b^*	△E^*	BI
5	20.41 ± 0.62^a	-10.24± 0.18^b	11.18 ± 0.48^a	25.43 ± 0.69^a	27.48± 3.13^b
6	20.10± 0.41^a	-9.84± 0.16^b	10.90 ± 0.29^a	24.89 ±0.50^a	27.85 ± 1.58^b
7	19.54 ± 0.31^a	-9.96 ± 0.03^b	10.48± 0.16^a	24.31 ± 0.31^a	24.60 ± 0.98^b
8	20.17 ± 0.65^a	-8.58 ± 0.30^a	10.68 ± 0.52^a	25.08± 0.47^a	32.23 ± 1.43^a
9	20.77 ± 0.47^a	-8.71 ± 0.18^a	11.02 ± 0.23^a	24.82 ± 0.67^a	33.00 ± 0.78^a

Table 4 Effect of tide time on raisin color

排潮时间 Tide discharge time (min)	L^*	a^*	b^*	△E^*	BI
1	21.19 ± 0.99^a	-10.19 ± 0.15^a	11.73 ± 0.35^a	26.28 ± 0.93^a	30.74 ± 1.91^a
2	20.70 ± 0.31^a	-10.13± 0.29^a	11.43 ± 0.18^ab	25.73 ± 0.29^a	29.65 ± 2.17^a
3	19.39 ± 0.31^b	-10.25 ± 0.47^a	10.82 ± 0.18^c	24.46 ± 0.51^b	26.47 ± 1.77^a
4	20.18 ± 0.20^ab	-10.31 ± 0.23^a	11.07 ± 0.14^bc	25.22± 0.31^ab	26.73 ± 0.55^a
5	21.07 ± 0.26^a	-10.20 ± 0.40^a	11.47 ± 0.18^ab	26.07 ± 0.39^a	28.76 ± 1.56^a

Table 5 Response surface experiment design and BI value

实验号 Experiment number	因素 Factors			褐变指数BI值 Browning index BI value
实验号 Experiment number	A 干燥温度 A Drying temperature (℃)	B相对湿度 B relative humidity (%)	C排潮时间 C Tide drainage time (min)	褐变指数BI值 Browning index BI value
1	0	1	1	26.65
2	0	0	0	25.70
3	1	1	0	29.65
4	-1	1	0	30.23
5	1	-1	0	27.13
6	0	0	0	25.58
7	0	0	0	25.62
8	0	1	-1	27.91
9	1	0	-1	28.29
10	0	-1	1	27.13
11	0	-1	-1	26.39
12	1	0	1	28.16
13	0	0	0	25.88
14	-1	0	-1	30.38
15	0	0	0	25.72
16	-1	-1	0	31.69
17	-1	0	1	30.38

Table 6 Regression model and analysis of variance

变异源 Source of variation		平方和 Sum of square	自由度 Degrees of freedom	均方 Mean square		F值 F value	P值 P value	显著性 Distinctiveness
模型 model		64.31	9	7.15		315.01	﹤0.000 1	$* *$
A干燥温度 A Drying temperature		11.16	1	11.16		492.14	﹤0.000 1	$* *$
B 相对湿度 B relative humidity		0.55	1	0.55		24.30	0.001 7	$* *$
C 排潮时间 C Tide drainage time		0.053	1	0.053		2.33	0.170 9
AB		3.96	1	3.96		174.59	﹤0.000 1	$* *$
AC		4.225E-003	1	4.225E-003		0.19	0.679 0
BC		1.00	1	1.00		44.09	0.000 3	$* *$
A²		41.22	1	41.22		1817.16	﹤0.000 1	$* *$
B²		3.02	1	3.02		132.94	﹤0.000 1	$* *$
C²		0.95	1	0.95		41.66	0.000 3	$* *$
残差 Residual		0.16	7	0.023
失拟项 Mismatch		0.11	3	0.035		2.62	0.187 9
纯误差 Pure error		0.054	4	0.013
总和 sum		64.47	16
R²=0.997 5	$R Adj 2$ =0.994 4				C.V.%=0.54

Table 6 Regression model and analysis of variance

变异源 Source of variation		平方和 Sum of square	自由度 Degrees of freedom	均方 Mean square		F值 F value	P值 P value	显著性 Distinctiveness
模型 model		64.31	9	7.15		315.01	﹤0.000 1	$* *$
A干燥温度 A Drying temperature		11.16	1	11.16		492.14	﹤0.000 1	$* *$
B 相对湿度 B relative humidity		0.55	1	0.55		24.30	0.001 7	$* *$
C 排潮时间 C Tide drainage time		0.053	1	0.053		2.33	0.170 9
AB		3.96	1	3.96		174.59	﹤0.000 1	$* *$
AC		4.225E-003	1	4.225E-003		0.19	0.679 0
BC		1.00	1	1.00		44.09	0.000 3	$* *$
A²		41.22	1	41.22		1817.16	﹤0.000 1	$* *$
B²		3.02	1	3.02		132.94	﹤0.000 1	$* *$
C²		0.95	1	0.95		41.66	0.000 3	$* *$
残差 Residual		0.16	7	0.023
失拟项 Mismatch		0.11	3	0.035		2.62	0.187 9
纯误差 Pure error		0.054	4	0.013
总和 sum		64.47	16
R²=0.997 5	$R Adj 2$ =0.994 4				C.V.%=0.54

Fig.1 Response surface figure (a) and contour map (b) of effect between drying temperature and relative humidity on BI value

Fig.2 Response surface figure (a) and contour map (b) of effect between drying temperature and discharge tide time on BI value

Fig.3 Response surface figure (a) and contour map (b) of effect between relative humidity and discharge tide time on BI value

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Study on Optimization of Anti-browning Technology of Heat Pump Drying Seedless Green Raisins by Response Surface Methodology

响应面法优化热泵干燥绿色葡萄干防褐变工艺

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