FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 356-360.

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Application of Analytic Hierarchy Process in Optimization of Hot-air Dying Conditions for Producing Lipu Colocasia esculenta L.Schott Whole Powder

 DU  Hong-Kun, WANG  Hua-Jie, WANG  Juan, LU  Xiao-Li   

  1. Department of Food Engineering,Sichuan University,Chengdu 610065,China
  • Online:2008-11-15 Published:2011-12-08

Abstract: Hot-air drying was used to produce Lipu Colocasia esculenta L.Schott whole powder in this study.Several sensory indexes were integrated by using analytic hierarchy process(AHP) to design single factor test and quadratic regression orthogonal test of the four factors including size of raw material,raw material paving density,drying temperature and wind speed.Through single factor test and four-factor quadric orthogonal regression test,the regression equation about the above four factors was fitted.The optimal hot-air drying parameters obtained from the regression equation are as follows:size of raw material 7.8 mm,raw material paving density 2.6 kg/m2,drying temperature 72.5 ℃,and wind speed 5.2 m/s.

Key words: Lipu Colocasia esculenta L.Schott, hot-air drying, analytic hierarchy process(AHP), four-factor quadric orthogonal regression test