燕麦挂面制作过程中干燥工艺优化研究

doi:10.3864/j.issn.0578-1752.2022.24.011

Abstract

Abstract:

【Objective】 The effects of different drying modes, temperature, and relative humidity on drying quality and drying energy of oat noodles were studied. The modes were established and the multi-objective optimization was carried out to obtain the drying mode and process parameters of oat noodles with good quality and low energy consumption. 【Method】The effects of nine different drying modes of temperature and humidity on the drying quality and drying energy of oat noodles were studied. The factors of optimal cooking time, cooking loss, water absorption, ductility, hardness, chewiness, adhesiveness, bending strength, breaking distance, acidity and fatty acid value were analyzed to obtain the comprehensive evaluation value of quality and determine the optimal drying mode of oat noodle. Plackett-Burman test was used to screen the first temperature, the first relative humidity, the second temperature, the second relative humidity, the third temperature and the third relative humidity of the three-stage drying of oat noodles with variable temperature and humidity. Box-Behnken response surface test was used to optimize the drying process, and the optimal parameters were obtained and verified. 【Result】The best drying mode of oat noodles was first heating and then cooling combined with dehumidification. Plackett-Burman experiment showed that the key factors of drying oat noodles were the first stage relative humidity, the second stage temperature and the second stage relative humidity. The established regression model of oat noodle drying process parameters with unit energy consumption and the comprehensive score was significant (P<0.05). Each factor had extremely significant influence on unit energy consumption. The interaction between the first relative humidity, the second temperature, and the second relative humidity was extremely significant. All factors had a significant influence on the quality comprehensive score, and the order of influence was second-stage temperature>second-stage relative humidity>first relative humidity. The interaction between first relative humidity, first relative humidity and second relative humidity was significant. The optimal process parameters for three-stage variable temperature and humidity drying of oat noodles were first stage temperature of 25℃, first stage relative humidity of 88%, second stage temperature of 43℃, second stage relative humidity of 71%, third stage temperature of 35℃, and third stage relative humidity of 50%; under this condition, the drying energy of oat noodles was 93.42 kJ·g^-1, and the comprehensive score was 1.02. 【Conclusion】The established quadratic polynomial regression model could be applied to analyze and predict the effects of drying process parameters on drying energy and the comprehensive score of oat noodles. Three-stage variable temperature and humidity drying could improve the drying quality of oat noodles and reduce energy consumption. The method of using experiment design and data processing technology to solve the drying process of oat noodles was comprehensive and efficient. The results were intuitive and accurate, and the experiment efficiency and accuracy were improved. This study provided a theoretical basis for industrial standard production, energy-saving, and consumption reduction of oat noodles.

Key words: oat noodles, temperature, relative humidity, Plackett-Burman test design, response surface

LIU ZhenRong,ZHAO WuQi,HU XinZhong,HE LiuCheng,CHEN YueYuan. Optimization of Drying Process in Oat Noodle Production[J].Scientia Agricultura Sinica, 2022, 55(24): 4927-4942.

Figures/Tables 16

Fig. 1

Table 1

Table 2

Table 3

Fig. 2

Fig. 3

Fig. 4

Table 4

Table 5

PBD experimental design and results"

Run	第一阶段 First stage		第二阶段 Second stage		第三阶段 The third stage		最佳煮制时间 Optimum cooking time (s)	蒸煮损失Cooking loss (%)	烹调吸水率Cooking water absorption (%)	延展性Ductility (g·s^-1)	硬度Hardness (g)	咀嚼性Chewiness (g·s)	黏着性Adhesiveness (g·s)	抗弯曲强度Bending strength (g)	折断距离Breaking distance (mm)	酸度 Acidity (mL/10 g)	脂肪酸值 Fatty acid value (mg/100 g）	主成分 F₁值 Principal component F₁	主成分 F₂值 Principal component F₂	品质综合评分 F_B值 Compre- hensive quality score
Run	A温度 Temperature (℃)	B相对湿度 Relative humidity (%)	C温度 Temperature (℃)	D相对湿度 Relative humidity (%)	E温度 Temperature (℃)	F相对湿度 Relative humidity (%)	最佳煮制时间 Optimum cooking time (s)	蒸煮损失Cooking loss (%)	烹调吸水率Cooking water absorption (%)	延展性Ductility (g·s^-1)	硬度Hardness (g)	咀嚼性Chewiness (g·s)	黏着性Adhesiveness (g·s)	抗弯曲强度Bending strength (g)	折断距离Breaking distance (mm)	酸度 Acidity (mL/10 g)	脂肪酸值 Fatty acid value (mg/100 g）	主成分 F₁值 Principal component F₁	主成分 F₂值 Principal component F₂	品质综合评分 F_B值 Compre- hensive quality score
1	25℃	90%	50℃	65%	35℃	50%	285.00	8.41	183.95	0.317	49.06	19.54	1.105	10.76	30.87	3.88	33.05	0.40	-1.42	-0.06
2	35℃	80%	50℃	75%	25℃	60%	295.00	8.63	180.91	0.308	49.93	19.26	1.171	10.52	30.67	3.45	31.64	-0.64	-.15	-0.52
3	25℃	90%	40℃	65%	25℃	60%	280.00	8.20	183.97	0.318	49.08	19.47	1.101	10.74	30.98	3.11	29.77	-0.16	0.63	0.04
4	35℃	80%	50℃	65%	25℃	50%	305.00	9.27	178.60	0.294	51.47	19.03	1.257	10.06	30.1	3.52	31.92	-1.62	-0.05	-1.23
5	35℃	90%	40℃	75%	25℃	50%	255.00	7.75	187.82	0.332	47.31	20.11	0.921	11.46	31.88	3.21	29.83	1.51	-0.04	1.12
6	35℃	90%	50℃	65%	35℃	60%	310.00	8.98	176.74	0.301	52.03	18.85	1.301	10.524	30.07	3.76	32.11	-1.47	-0.47	-1.22
7	35℃	90%	40℃	75%	35℃	50%	275.00	7.89	188.42	0.334	46.62	20.08	0.933	11.32	31.56	3.22	30.13	1.26	-0.02	0.94
8	25℃	80%	50℃	75%	35℃	50%	295.00	8.72	181.10	0.307	49.86	19.31	1.169	10.61	30.71	3.57	33.51	-0.39	-0.84	-0.5
9	25℃	90%	50℃	75%	25℃	60%	285.00	8.31	183.86	0.319	49.01	19.57	1.103	10.77	30.94	3.83	33.77	0.50	-1.54	-0.01
10	35℃	80%	40℃	65%	35℃	60%	285.00	8.08	183.99	0.317	48.82	19.81	1.079	10.86	30.96	2.94	27.33	-0.33	1.58	0.15
11	25℃	80%	40℃	75%	35℃	60%	275.00	7.38	187.88	0.335	46.71	20.13	0.917	11.36	31.67	2.97	27.96	1.10	0.99	1.07
12	25℃	80%	40℃	65%	25℃	50%	285.00	8.11	184.49	0.318	48.76	19.83	1.086	10.96	31.09	2.96	28.02	-0.17	1.33	0.21

Table 5

Table 6

Fig. 5

Table 7

response surface design and results"

编号 Code	A第一阶段相对湿度 First stage relative humidity (%)	B第二阶段温度 Second stage temperature (℃)	C第二阶段相对湿度 Second stage relative humidity (%)	最佳煮制时间 Optimum cooking time (s)	蒸煮损失 Cooking loss (%)	烹调吸水率 Cooking water absorption (%)	延展性 Ductility (g·s^-1)	硬度 Hardness (g)	咀嚼性 Chewiness (g·s)	黏着性 Adhesiveness (g·s)	抗弯曲强度 Bending strength (g)	折断距离 Breaking distance (mm)	酸度 Acidity (mL/10 g)	脂肪酸值 Fatty acid value (mg/100 g)	主成分 F₁值 Principal component F₁	主成分 F₂值 Principal component F₂	品质综合评分F_C值 Comprehensive quality score	单位能耗 Unite energy consumption (kJ·g^-1)
1	80	50	70	313.00	8.31	185.11	0.311	48.06	19.30	1.10	10.84	31.10	3.23	28.41	-0.29	0.51	0.01	52.84
2	80	50	70	314.50	8.33	184.96	0.310	48.09	19.25	1.105	10.82	31.06	3.26	28.50	-0.26	0.35	-0.04	56.15
3	80	50	70	317.00	8.27	185.18	0.314	47.97	19.38	1.086	10.90	31.18	3.17	28.17	-0.24	0.63	0.08	52.84
4	80	40	60	306.00	8.11	185.69	0.324	47.64	19.64	1.032	11.14	31.47	2.94	27.42	0.46	0.69	0.55	71.01
5	80	40	80	303.50	8.02	186.01	0.330	47.48	19.80	1.002	11.27	31.64	2.85	26.93	0.62	0.98	0.75	138.72
6	80	50	70	312.50	8.35	184.81	0.308	48.13	19.21	1.114	10.79	31.03	3.29	28.60	-0.15	0.09	0.16	51.85
7	90	60	70	330.50	8.63	183.76	0.290	48.67	18.73	1.203	10.38	30.52	3.70	30.02	-1.14	-0.34	-0.84	49.54
8	80	60	80	328.00	8.55	183.98	0.295	48.53	18.87	1.178	10.49	30.66	3.60	29.57	-0.86	-0.26	-0.64	75.96
9	70	50	80	307.50	8.24	185.21	0.317	47.89	19.43	1.076	10.96	31.23	3.12	27.97	0.26	0.27	0.26	102.39
10	80	50	70	320.00	8.41	184.67	0.304	48.24	19.15	1.130	10.71	30.92	3.38	28.85	-0.54	0.24	0.05	57.47
11	70	60	70	334.50	8.77	182.73	0.281	48.97	18.48	1.250	10.18	30.25	3.52	30.14	-0.06	-2.41	-0.94	42.94
12	90	40	70	290.00	7.85	185.36	0.341	47.12	20.11	0.945	11.51	31.95	2.54	26.11	3.04	-1.24	1.44	108.99
13	70	40	70	296.50	7.94	186.77	0.335	47.3	19.97	0.975	11.38	31.76	2.67	26.21	0.55	1.72	1.04	92.48
14	90	50	80	310.00	8.19	185.33	0.319	47.81	19.51	1.052	11.02	31.32	3.07	28.25	0.17	0.52	0.3	95.78
15	70	50	60	324.00	8.49	183.57	0.299	48.4	18.98	1.159	10.58	30.77	3.51	29.31	0.17	-1.31	-0.48	46.24
16	80	60	60	335.00	8.89	182.86	0.273	49.21	18.27	1.291	10.01	30.03	4.10	31.23	-1.77	-0.97	-1.47	39.63
17	90	50	60	317.00	8.17	185.17	0.317	47.91	19.48	1.056	10.96	31.32	3.12	28.03	0.04	0.52	0.24	69.36

Table 7

Table 8

Fig. 6

Fig. 7

Table 9

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干燥模式 Dry mode	序号 Serial number	第一阶段干燥 First stage drying		第二阶段干燥 Second stage drying		第三阶段干燥 Third stage drying
干燥模式 Dry mode	序号 Serial number	温度/湿度 Temperature (℃)/ Humidity (%)	水分含量 Moisture content (%)	温度/湿度 Temperature (℃)/ Humidity (%)	水分含量 Moisture content (%)	温度/湿度 Temperature (℃)/ Humidity (%)	水分含量 Moisture content (%)
恒温恒湿 Constant temperature and humidity	1	40℃/75%	/	40℃/75%	/	40℃/75%	≤14.5%
变温变湿（两段） Alternating temperature and humidity （two-section）	2	40℃/75%	/	40℃/75%	16%-17%	50℃/65%	≤14.5%
变温变湿（两段） Alternating temperature and humidity （two-section）	3	40℃/75%	/	40℃/75%	16%-17%	30℃/65%	≤14.5%
变温变湿（三段） Alternating temperature and humidity （three-section）	4	30℃/65%	27%-28%	40℃/75%	16%-17%	30℃/65%	≤14.5%
	5	30℃/85%	27%-28%	40℃/75%	16%-17%	30℃/65%	≤14.5%
	6	30℃/65%	27%-28%	40℃/75%	16%-17%	50℃/65%	≤14.5%
	7	30℃/85%	27%-28%	40℃/75%	16%-17%	50℃/65%	≤14.5%
	8	30℃/75%	27%-28%	40℃/75%	16%-17%	50℃/75%	≤14.5%
	9	40℃/85%	27%-28%	40℃/75%	16%-17%	40℃/65%	≤14.5%

序号 Code	酸度 Acidity (mL/10 g)	脂肪酸值 Fatty acid value (mg/100 g）	最佳煮制时间 Optimum cooking time (s)	蒸煮损失 Cooking loss (%)	烹调吸水率 Cooking water absorption (%)	延展性 Ductility (g·s^-1)	硬度 Hardness (g)	咀嚼性 Chewiness (g·s)	黏着性 Adhesiveness (g·s)	抗弯曲强度 Bending strength (g)	折断距离 Breaking distance (mm)	主成分 F₁值 Principal component F₁	主成分 F₂值 Principal component F₂	品质综合评分 F_A值 Comprehensive quality score	单位能耗 Unite energy consumption (kJ·g^-1)
1	3.03	31.32	322.50	10.67	169.70	0.29	51.81	18.71	1.31	10.12	30.77	-1.62	0.63	-1.04	122.20
2	3.45	33.32	322.50	10.42	170.05	0.30	51.76	18.82	1.22	9.95	31.12	-1.08	-0.20	-0.85	92.48
3	3.15	27.33	320.00	10.61	170.44	0.30	46.80	19.07	1.14	10.19	30.86	-0.81	1.19	-0.30	92.48
4	3.30	31.32	312.5	9.39	172.07	0.31	47.59	19.62	1.04	10.72	30.93	0.52	-0.06	0.37	75.96
5	2.85	26.53	307.50	8.92	173.37	0.33	46.23	20.07	0.94	11.03	31.79	1.45	1.32	1.42	82.57
6	3.55	34.12	315.00	9.27	171.01	0.31	48.79	19.29	1.15	10.60	30.95	0.29	-0.88	-0.01	105.69
7	3.65	35.31	317.50	9.01	171.90	0.31	48.18	19.45	1.11	10.38	31.27	0.50	-1.12	0.08	112.29
8	3.85	34.51	312.50	9.84	171.71	0.30	49.96	18.91	1.20	10.20	30.71	-0.14	-1.43	-0.48	95.78
9	3.25	28.53	312.50	9.30	172.59	0.32	47.15	19.86	0.99	10.82	31.48	0.91	0.55	0.81	125.50

项 Item	效应 Effect	系数 Coefficient	T-value	P-value	显著性排序 Significance ranking
常量Constant		-0.001	13.18	0.022
第一阶段温度First stage temperature (℃)	-0.252	0.126	-1.16	0.297	4
第一阶段相对湿度First stage relative humidity (%)	0.272	0.136	1.32	0.245	3
第二阶段温度Second stage temperature (℃)	-1.178	-0.589	-5.43	0.003	1
第二阶段相对湿度Second stage relative humidity (%)	0.702	0.351	3.33	0.021	2
第三阶段温度 Third stage temperature (℃)	0.128	0.064	0.64	0.549	6
第三阶段相对湿度Third stage relative humidity (%)	-0.162	-0.081	-0.78	0.472	5

来源 Source	P值 P value
来源 Source	Y₁	Y₂
模型Model	<0.0001	<0.0001
A	0.0105	0.0132
B	<0.0001	<0.0001
C	<0.0001	0.0020
AB	0.2599	0.3041
AC	0.0029	0.0402
BC	0.0060	0.0527
A²	0.0043	0.0179
B²	0.0008	0.2656
C²	<0.0001	0.0329
R²	0.9908	0.9852
Adj R²	0.9789	0.9662
失拟项 Lack of fit	0.0748	0.0552

指标 Indicator	单位能耗 Unite energy consumption (kJ·g^-1)	品质综合评分 Comprehensive evaluation
理论预测值 Theoretical predicted value	93.42	1.02
实测值 Measured value	89.50	0.99
相对误差 Relative error (%)	4.24	2.94

Optimization of Drying Process in Oat Noodle Production

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因素 Factor	代表字母 Letter	水平 Level
因素 Factor	代表字母 Letter	-1	1
第一阶段温度First stage temperature (℃)	A	25℃	35℃
第一阶段相对湿度First stage relative humidity (%)	B	80%	90%
第二阶段温度Second stage temperature (℃)	C	40℃	50℃
第二阶段相对湿度Second stage relative humidity (%)	D	65%	75%
第三阶段温度 Third stage temperature (℃)	E	25℃	35℃
第三阶段相对湿度Third stage relative humidity (%)	F	50%	60%

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