响应面法优化莲子真空油炸工艺参数

本研究采用响应面分析法（RSM）优化莲子真空油炸工艺参数。采用中心组合实验设计,考察油炸温度（85⁹5℃）、油炸时间（12²0 min）和真空度（-0.085^-0.095 MPa）对莲子脆度值（R₁）、色差（R₂）和含油率（R₃）3个指标的影响。结果表明,莲子真空油炸的最佳工艺条件为:油炸温度95℃,油炸时间为12 min,油炸真空度为-0.095 MPa。在此条件下进行平行实验得到莲子脆度R1值为6572.57 g,色差R2值为42.80,含油率R3值为9.21%。另外,真空油炸莲子脆度、色差、含油率及感官评价都明显优于常压油炸莲子;通过电镜图可以明显看出真空油炸莲子淀粉凝胶化较严重,没有明显的空隙;常压油炸莲子仍可看到淀粉颗粒且莲子内部较大的空隙。      

响应面法优化澳洲坚果真空油炸工艺及品质分析

以澳洲坚果果仁为原料,制备真空油炸产品。采用单因素实验和响应面Box-Behnken试验进行真空油炸工艺优化;以原料果仁为对照,测定真空油炸果仁含油率、酸价、过氧化值、色差与感官品质指标。结果表明：冷冻温度、真空油炸温度、真空油炸时间和真空度对澳洲坚果果仁的口感和风味品质影响差异极显著（P<0.01）,澳洲坚果果仁真空油炸最佳工艺条件：冷冻温度-24℃、真空油炸温度113℃、真空油炸时间58 min、真空度-0.095 MPa,在该工艺条件下制得的澳洲坚果果仁香味浓郁、口感酥松,感官评分为95.90分,酸价、过氧化值分别为0.23 mg/g、0.14 g/100 g,在低水平范围内,符合LY/T 1963-2018的标准要求。因此,真空油炸工艺极显著提高了澳洲坚果果仁的品质。     

响应面法优化胡辣汤风味薯条工艺的研究

以食用盐、味精、白砂糖、胡椒粉、香辛料和食用香精为主要原料,研发胡辣汤风味薯条。利用单因素试验分别研究食用盐添加量、味精添加量、白砂糖添加量、胡椒粉添加量、香辛料添加量和食用香精添加量6个因素对胡辣汤风味薯条感官品质的影响。在单因素试验的基础上,采用响应面法优化获得生产胡辣汤风味薯条的最优工艺条件。试验结果表明,食用盐添加量13.0%、味精添加量10.0%、白砂糖添加量20.0%、胡椒粉添加量20.0%、香辛料添加量14.0%和食用香精添加量7.8%,在此条件下获得的产品感官评分最高,胡辣汤特征风味突出,口感浓郁,风味持久。     

响应面法优化真空油炸红薯脆片的工艺研究

在真空油炸工艺中研究油炸时间、油炸温度以及真空度对红薯脆片脂肪含量和破碎力的影响,在单因素的试验基础上根据中心组合试验设计原理,分别采用响应曲面分析法对真空油炸红薯脆片工艺进行优化。综合考虑红薯脆片的脂肪含量和破碎力,选择油炸温度100~105℃、油炸时间18min、真空度0.090~0.095MPa作为最佳真空油炸红薯脆片工艺范围。     

响应面法优化虾仁的真空冷冻干燥工艺

以红虾虾仁为研究对象,以干燥虾仁的复水比、复水前后体表彩度c1、c2和复水后硬度、弹性、咀嚼性为基础的综合值作为产品的工艺指标,研究红虾虾仁的真空冷冻干燥工艺。在单因素的基础上,选取真空冷冻干燥时加热板温度、真空度和烫漂时间为自变量,综合值为响应值,利用Box-Benhnken中心组合设计原理和响应面分析法研究自变量及其交互作用对红虾虾仁干燥产品综合值的影响,模拟得到二次多项式回归方程的预测模型,确定最佳干燥工艺条件为加热板温度31.25℃、真空度22.81 Pa、烫漂时间1.43 min。在此条件下,红虾虾仁干燥产品的综合值为57.43分,与理论预测值58.136 8分相比,其相对误差约为1.2%,说明通过响应面优化后得到的方程具有实践指导意义。     

响应面法优化低温真空油炸鱼糜脆片加工工艺

本研究以油炸温度、油炸时间和鱼糜脆片厚度为主要影响因素,对真空油炸工艺条件进行单因素条件探索。采用Box-Benhnken响应面法,以产品脂肪含量(R₁)、色差(R₂)和断裂力值(R₃)为响应值进行实验条件优化。结果表明:最优的油炸鱼糜脆片工艺参数:油炸温度为105 ℃,油炸时间为3 min,鱼糜脆片厚度为2.00 mm。在此条件下,实验R₁值为23.13%,R₂值为14.20,R₃值为14.53 N,与模型预测值拟合度很好。结论:响应面法对低温真空油炸鱼糜脆片工艺条件优化合理可行,为实现鱼糜脆片的工业化生产提供了理论依据。     

响应面法优化低温真空油炸红枣脆片工艺

以红枣为原料,以红枣感官评分为指标,考察油种类、油炸时间、油炸温度、切片厚度、真空度对红枣脆片的感官影响,在此基础上,采用响应面法优化低温真空油炸红枣脆片工艺.经过多次实验探究,综合感官评价反馈,确定最优参数:棕榈油、油炸温度89℃,油炸时间33 min,真空度0.07 MPa,切片厚度4mm,感官评分为91,产品色泽...     

低温真空油炸莲子的工艺优化

本文采用响应面试验设计方法研究低温真空油炸莲子的最佳工艺.对莲子进行低温真空油炸实验,测量油炸后莲子的硬度、含油量,研究了单因素对油炸莲子硬度和含油量的影响,采用Box-Behnken Design建立回归模型,分析真空度(0.085～0.095 MPa)、油炸温度(80～90℃)、油炸时间(15～25 min)对莲子...     

真空油炸香菇脆片工艺优化

油炸温度、真空度和油炸时间是真空油炸过程中的重要参数,该文对香菇脆片真空油炸工艺进行优化,得到最佳工艺参数为油炸温度80℃、真空度0.089 MPa、油炸时间36.65 min,获得的香菇脆片含油率为22.53%,破碎力为650.31 g。香菇脆片品质分析表明,真空油炸较好保持了香菇脆片的多糖含量,具有较高的复水比。     

响应面法优化油炸豌豆饼的加工工艺

以豌豆、米粉为主要原料制作油炸豌豆饼,探讨豌豆饼胚厚度、油炸温度和油炸时间3个单因素对其质构和感官评定的影响;在此基础上,以感官评分为指标,采用Box-Benhnken响应面试验对工艺参数进行优化,并测定最终产品的理化指标及微生物指标.研究表明:豌豆饼胚厚度6 mm、油炸温度165℃、油炸时间3 min为最佳工艺参数....     

Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of plantain chips was investigated using a Box-Behnken experimental design with response surface methodology (RSM). Models for various responses were developed and optimized frying conditions using numerical solutions were established. Optimized vacuum fried samples were compared with atmospheric fried samples based on the concept of equivalent thermal driving force (ETDF). Frying parameters had significant (p<0.05) effects on the moisture content, texture, and color with a coefficient of determination (R ²) for quadratic model responses varying between 0.53 and 0.99. Optimum vacuum frying conditions for plantain chips were a frying temperature of 133°C, vacuum pressure of 9.91 cmHg, and frying time of 6 min based on desirability concepts. Vacuum fried plantain chips had more acceptable sensory properties, based on ETDF values, than atmospheric fried samples.     

低温真空油炸板栗脆片加工工艺

以油炸温度、油炸时间和油炸室内真空度为主要影响因素,对真空油炸工艺条件进行单因素条件探索。采用Box-Benhnken设计响应面法,以产品含油量(R1)和脆度值(R2)为响应值进行试验设计。结果表明:最优的油炸板栗脆片工艺参数是油炸温度94.93℃,油炸时间是14.82 min,油炸的真空度是-0.09 MPa。在此条件下试验R1值为24 379.8,R2值为9.53%,与模型预测值拟合度很好。经过交互作用分析,脆度的温度和真空度交互作用极显著,其他均为显著性关系;含油率的温度和时间呈显著性关系,其他因素间的交互作用不显著。     

Porous media based model for deep-fat vacuum frying potato chips

Vacuum frying is an alternative method to the traditional atmospheric deep-fat frying that offers the health benefits associated with lower concentrations of acrylamide and less adverse effects on oil quality while still preserving the natural color and flavor of the product.     

均匀设计法优化甘薯薯片油炸工艺

为了优化甘薯薯片油炸工艺,采用单因素与均匀设计法相结合,以甘薯薯片含油量、亮度L~*值、黄色b~*值为指标,并对数据进行逐步回归分析。优化最佳工艺组合为:切片厚度2 mm,热烫时间1 min,食盐浓度3%,食盐浸泡时间15 min,预干燥温度60℃,干燥时间90 min,油炸温度130℃,油炸时间2 min。优化工艺得到的甘薯薯片含油量低于市售薯片,亮度L~*值和黄色b~*值高。     

基于模糊数学评价法优化木瓜脆片真空油炸工艺

对木瓜脆片的真空油炸工艺参数进行优化研究,以期为开发木瓜休闲即食食品提供技术依据。以色泽、形状、酥脆度和油腻感为感官评价指标,在单因素实验的基础上进行正交实验设计,考察真空油炸温度、油炸时间、真空度对木瓜脆片品质的影响。结果表明,以感官评定为基础的木瓜脆片的权重集为K=(色泽0.26,形状0.21,酥脆度0.35,油腻感0.18);应用模糊数学综合评价法优化得到真空油炸木瓜脆片的最佳工艺条件为:真空油炸温度100℃,油炸时间35 min,真空度0.09 MPa。在此条件下,木瓜脆片的综合感官评定等级为优,其优秀峰值为0.656,产品酥脆可口、营养美味,易于被消费者接受。将模糊数学应用于真空油炸木瓜脆片的感官评价,能够极大消除评价员主观因素对评价结果的影响,使评价结果更加客观准确。      

The optimization of vacuum frying to dehydrate carrot chips

The effects of pretreatment and processing conditions, such as frying temperature, absolute vacuum pressure and frying time; on the properties of fried carrot chips were studied. Statistical analysis with response surface regression showed that moisture content, fat content and breaking force of carrot chips were significantly (P < 0.05) correlated with frying temperature, vacuum absolute pressure and frying time. The optimum conditions were a vacuum frying temperature of 100–110 °C, a vacuum absolute pressure of 0.010–0.020 MPa and a frying time of 15 min.     

Physical and thermal properties of potato chips during vacuum frying

Vacuum frying (1.33 kPa), with the aid of a de-oiling mechanism, was used to produce low-fat potato chips.The kinetics of oil absorption and oil distribution in the potato chips was studied so that effectiveness of the de-oiling system could be established. Non-linear regression was used to fit the experimental data to the models used to describe oil absorption in potato chips with time.Moisture content, oil content, microstructure, diameter and thickness expansion, bulk density, true density, and porosity of chips fried at different temperatures (120, 130, and 140 °C) was performed to evaluate the effect of process temperature on the product. The convective heat transfer coefficient at the oil-chip interface was determined for the same temperature range.The final oil content of the potato chips was 0.072 ± 0.004, 0.062 ± 0.003, and 0.059 ± 0.003 g/g solid for frying temperatures of 120, 130, and 140 °C, respectively. These values are lower (80-87% less) than those found in the not de-oiled potato chips, which indicates that the de-oiling mechanism is crucial in vacuum frying processing. A significant difference (P < 0.05) was observed in oil content and oil distribution within temperatures. The rate of change in product quality attributes was greatly affected by temperature; however, the final values of moisture content, bulk density, true density, porosity, diameter shrinkage, and thickness expansion were not affected by temperature.During vacuum frying, the convective heat transfer coefficient changed considerably as frying progressed; moreover, it increased with temperature reaching a maximum between 2200 and 2650 W/m² K depending on frying temperature.     

响应面分析法对油炸香芋片的工艺优化

采用响应面分析法(Response Surface Methodology,简称RSM)对油炸香芋片的工艺参数进行优化.结果表明:最佳工艺参数为切片厚度1.27 mm,油炸温度169.3 oC,油炸时间115 s.通过建立的数学模型预测的感官评价最大值为8.631 0,实际值为8.5,说明建立的数学模型可靠性高,可用于油炸香芋片工艺参数的优化.