The Drying Model Construction And Process Optimization Of Apple Pomace

Pomace is the waste of apple after juicing.Because of rich nutrients pomace is seasonally largely produced not only causing fermentation for the losing of nurrients but also polluting the environment,thus the best way to utilize the pomace is to be dried first,there are many reports that report the ues of the pomace for feeding,but the changing of water and Polyphenols in pomace during the drying havn't been reported,so this thesis discuss the change of moisture under hot air?microwave drying condition,on the base of the drying model pomace drying technology is optimized by three different ways,Following is the main results obtained in the study:(1)Based on Qiaonajin,Fushi,Qin Guan,Guoguang,Gala,Xin Hongxin six kinds pomace,we have a test of the ingredients so that we chose Fuji for its spready used in fruit juice.(2)On the hot air condition pomace is dried under different temperature,based on the date of drying rate and moisture content,the total process of hot-drying is slowly down,after the analysis of the date we can construct the drying model in hot-air way:In(-InMR)=32.4938-0.9334T +0.0059 T2 +(-7.6415 +0.2191T-0.0013T2)Int,on the base of validating and testing the model,the coefficient of model determination R2is 0.9921,indicating that the model can forecast the moisture changing during the hot-air drying condition under different temperature.(3)On the microwave drying condition pomace is dried under different microwave power,based on the date of drying rate and moisture content,the total process of microwave drying is mainly constant velocity,after the analysis of the date we can construct the drying model in microwave way:ln(-InMR)=-2.8845-0.0020P+(1.3689 +0.0014 P)lnt,indicating that the model can forecast the moisture changing during the microwave drying condition under different microwave power.(4)Taking Hot air temperature/microwave power,drying time,loadage as factors and moisture content and polyphenol are taken as indicator of orthogonal experiment in hot air,microwave and combined drying process,the results of optimization technology are as follows:by hot-air drying way the optimal condition hot air temperature 90 ?,drying time 2h,loading 0.75 g/cm2;by microwave drying way the optimal condition microwave power 700 W,drying time 5min,loading 0.45 g/cm2;by combined ways the optimal way temperature 90?drying40 min,microwave power 700 W drying 3 min,loading 0.75 g/cm.(5)According three different ways we obtain three kinds of product,after the comparison of dried pomace It can be conclude that the combined way is the best for the pomace's organoleptic characters,but the drying rate indate that the microwave drying way is the fastest way to dry,moreover the hot-air way has the largest energy consumption,for practical application,the factory can choose the optimal way to achieve the goal that the pomace is dried and has the most nutrition for use so that to ensure a reasonable quality dried products.