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Studies on the production process of paper vegetable Ⅱ.The optimized design of process parameters of dehydration of raw vegetable by use of distant infrared rays

Lü Feng Chen Shaojun Zhen Minfeng (Institute of Food Science, Fujian Agricultural University, Fuzhou 350002)  
The mathematics model of the relationship among the loss of vitamine C, the dehydration temperture(θ), dehydrated time(t) and filling thickness(d) and the mathematics model of the relationship among the moisture content of raw vegetable, θ, t and d are established using the method of quadratic rotation interchangtable and composite experiment design, regarding the loss of nutritive components of V C and the moisture content of raw vegetables as trial indices. By the reducing dimension analysis, the effects of three process factors on trial indices are given. The process is optimized by computer using Lagrangin method. The results showed that θ is from 70 to 75 ℃, t is from 2.5 to 3.0 h, d is from 6.0 to 7.0 mm and the loss of V C is 28 %, the moisture content of raw vegetable is 16%.
【Fund】: 福建省自然科学基金
【CateGory Index】: TS255.3
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