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响应面法优化冬枣变温压差膨化干燥工艺研究
引用本文:毕金峰,于静静,丁媛媛,白沙沙,王沛,公丽艳.响应面法优化冬枣变温压差膨化干燥工艺研究[J].中国食品学报,2011,11(6).
作者姓名:毕金峰  于静静  丁媛媛  白沙沙  王沛  公丽艳
作者单位:中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放试验室,北京100193
基金项目:2009年公益性行业(农业)科研专项(200903043); 2009年度农业科技成果转化资金项目(2009GB23260450); 2007年科研院所技术研究开发专项(NCSTE-2007-JKZX-288)
摘    要:为了优化冬枣变温压差膨化干燥的最佳工艺,在单因素的基础上,采用三因子二次回归正交旋转组合设计,分析预干燥时间、膨化温度和抽空时间3个因素对产品硬度脆度、色泽△E值和含水率这4个指标的影响及其交互作用.根据试验数据得到描述这4个指标的二次回归模型,并进行响应面分析.采用因子分析法确定4个评价指标的权重,并通过综合评分得出冬枣优化膨化工艺参数.结果表明:预干燥时闻、膨化温度和抽空时间对产品硬度脆度、色泽△E值和含水率影响显著,三因子间的交互作用显著;冬枣变温压差膨化干燥工艺是:预干燥时间5.56~6.44 h,膨化温度90.78~101.04℃,抽空时间1.56~2.44h.

关 键 词:响应面法  冬枣  变温压差膨化干燥  优化

Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Jujube by Response Surface Methodology
Bi Jinfeng,Yu Jingjing,Ding Yuanyuan,Bai Shasha,Wang Pei,Gong Liyan.Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Jujube by Response Surface Methodology[J].Journal of Chinese Institute of Food Science and Technology,2011,11(6).
Authors:Bi Jinfeng  Yu Jingjing  Ding Yuanyuan  Bai Shasha  Wang Pei  Gong Liyan
Affiliation:Bi Jinfeng* Yu Jingjing Ding Yuanyuan Bai Shasha Wang Pei Gong Liyan(Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Key laboratory of agriculture product processing and quality control of MOA,Beijing 100193)
Abstract:A three factors quadratic regression rotation combination design was adopted to optimize the technical conditions of explosion puffing drying for jujube based on single factor.This paper analyzed the effect of pre-drying time,puffing pressure,vacuum time and the interaction of the three factors on hardness,crispness,the color of products,and water content.Based on the experimental data,the quadratic regression model of four indexes was deduced,then variables were analyzed with response surface methodology(R...
Keywords:response surface methodology  jujube  explosion puffing drying at variable temperature and pressure difference  technology optimization  
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