共查询到18条相似文献,搜索用时 46 毫秒
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[目的]探究真空冻结和常压冻结两种预冻方法以及预冻前浸渍蔗糖、冻干中间浸渍蔗糖两种浸渍方法对冻干苹果片品质的影响。[方法]将冻干工艺分为无蔗糖浸渍真空预冻(VFFD)、无蔗糖浸渍常压预冻(CFFD)、蔗糖前浸渍真空预冻(BSVFFD)、蔗糖中间浸渍真空预冻(MSVFFD)、蔗糖前浸渍常压预冻(BSCFFD)和蔗糖中间浸渍常压预冻(MSCFFD)6组,分析各组苹果片冻干样品的主要品质指标。[结果]MSVFFD组样品色泽ΔL*相对较低,Δa*和ΔE相对较高,更偏深红色;蔗糖浸渍显著提高了冻干样品的产出率,其中MSVFFD组和MSCFFD组的最高,BSVFFD组和BSCFFD组的次之,未浸糖对照组的最低(P<0.05);蔗糖浸渍显著降低了冻干样品的形变率,浸糖处理组的形变率未见显著差异,但显著低于未浸糖的对照组(P<0.05);蔗糖浸渍显著提高了冻干样品的穿刺硬度和做功,其中MSVFFD组的最高,未浸糖的对照组的最低,真空冻结组硬度高于常压冻结组,中间浸渍组硬度高于前浸渍组(P<0.05);MSVFFD组和MSCFFD组的吸湿率最低,CFFD组的吸湿率明显高于其他组(P<0.05)。[结论]真空冻结和中间浸糖方法更有助于改善冻干苹果片品质,其中MSVFFD组赋予冻干产品较佳的综合品质。 相似文献
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将红枣进行真空冷冻干燥,研究了外部形状和预冻温度对冻干枣品质的影响。结果表明,预冻温度为-25℃以下,将新鲜红枣加工成厚度为5mm的环形枣片进行冻干,其能耗、外观、口感等指标都较理想。 相似文献
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Broccoli exhibits a high content of antioxidant and anticarcinogenic compounds, such as polyphenols and selenium. Since it is mostly consumed as a processed food, elucidating the processing conditions that minimize nutritional losses becomes relevant. The process composed of a blanching step followed by freeze-drying of selenium-enriched broccoli was optimized, in order to maximize the content of Se-methyl selenocysteine (SMSeC), total polyphenols content and anti-radical power (ARP). The optimal blanching conditions agreed for the three responses, and were immersion in water at 72 °C during 1 min. The optimal freeze-drying conditions were slow freezing rate, atmospheric pressure (96.13 kPa), and application of infrared radiation (IR). These conditions allowed keeping 25% ARP, 18% polyphenols content and 174% SMSeC compared to the fresh vegetable. These results will help in establishing the most adequate processing conditions that allow keeping the functional properties of broccoli as a processed food. 相似文献
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响应曲面法优化超高压处理熟制鸡肉条件的研究 总被引:2,自引:1,他引:1
采用响应曲面法分别建立超高压影响熟制鸡肉感官品质、TBA值和微生物保质期的二次多项回归模型,验证了模型的有效性.响应曲面分析表明:随着处理压力、时间和温度的增加,样品的微生物保质期逐渐增加,但TBA值逐渐升高,样品感官品质呈现先上升后下降的趋势;处理压力是影响样品感官品质、TBA值和微生物保质期的最主要因素,其次为处理温度和保压时间.综合优化得出处理压力为487.2 MPa,保压时间16.8 min,处理温度26.2℃,此时样品感官评分为7.26,TBA值为0.496 mg/kg,保质期为60 d. 相似文献
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Several processes are involved in textile industry for yarn production. Ring spinning is the most versatile machine for producing the spun yarn. It is necessary to optimize the ring-spinning process parameters in order to curtail cost and increase the production rate without affecting the yarn quality. In this study, the effects of spinning process parameters namely, spindle speed, roving twist multiplier (roving TM) and yarn TM are studied and have been optimized using three variable Box–Behnken design of Response Surface Methodology. It is determined that spindle speed of 17,000?rpm with 4.1 TM for yarn and 1.3 TM for roving results are the best optimal responses. 相似文献