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。      

低温真空油炸柿子脆片工艺优化及其品质分析

本文以柿子为原料，开展油炸温度、油炸时间、脱油时间以及切片厚度4个单因素对低温真空油炸柿子品质影响，并根据Box-Behnken试验原理，以柿子脆片的脆度、色差为响应值对低温真空油炸柿子脆片加工工艺进行优化，进一步对最终产品理化成分、微生物指标和微观结构进行分析。结果表明，油炸温度、油炸时间、脱油时间和切片厚度都影响柿子脆片的脆度和色差，经响应面优化试验分析并根据实际修正确定低温真空油炸柿子脆片的最佳工艺为：脱油时间5 min、油炸时间50 min、油炸温度80℃、切片厚度5.5 mm。该条件下柿子脆片脆度858.97 g、色差值ΔE 17.28、水分含量2.60%、含油率为22.53%、可滴定酸0.34 g/L、VC含量31.20 mg/100 g；柿子脆片产品色泽金黄、形状完整，脆片内部呈现蜂窝状多孔疏松结构，产品口感酥脆，微生物指标符合卫生要求。本研究可为柿子低温真空油炸脆片产品的开发提供技术支撑。     

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...     

响应面法优化真空油炸-热风联合干燥桃脆片工艺

以真空油炸温度、分阶段干燥的水分转换点、后期热风干燥阶段温度为影响因素,以桃脆片含油率为评价指标进行响应面优化分析,得出联合干燥最佳工艺参数为切片厚度2mm、漂烫3min、真空油炸温度87.1℃、水分转换点15.9%、热风干燥温度65.5℃。根据实际操作条件,调整最佳联合干燥工艺为切片厚度2mm、漂烫3min、真空油炸温度87℃、分阶段干燥的水分转换点16%、热风干燥温度66℃。验证实验表明,最佳工艺条件下测得联合干燥桃脆片的含油率为12.5%,与理论预测值的误差为5.9%。     

非油炸香菇脆片工艺的研究

以香菇为主要原料,采用烤箱和真空微波干燥技术制备非油炸型香菇脆片。通过单因素和响应面试验优化非油炸香菇脆片工艺条件。结果表明:非油炸香菇脆片最优工艺为切片厚度2.5 mm、烤箱温度40℃、烤箱时间40 min、微波功率1.5 kW。在此条件下,非油炸香菇脆片的感官评分为97分,影响非油炸香菇脆片感官评分因素由大到小依次为烘烤时间>切片厚度>烘烤温度>微波功率,所烤制的风味脆片味道独特、口感好、品质佳。     

模糊数学评价结合响应面法优化红枣脆片真空干燥工艺

以红枣切片为原料、模糊数学感官评分为指标,在单因素实验的基础上,选择物料厚度、真空度、干燥温度为自变量,利用响应面法对红枣脆片真空干燥工艺进行优化。结果表明:以感官评定为基础,对真空干燥红枣脆片的品质进行权重分析,得到权重集K=(色泽0.20,形状0.14,滋气味0.26,酥脆度0.40)。通过响应面分析得到红枣脆片真空干燥的最佳工艺条件为:物料厚度3 mm、真空度0.08 MPa、干燥温度60℃,在此条件下得到产品的感官评分为91.68分,产品色泽均匀、外形平整,枣香浓郁,酥脆可口。模糊数学评价与响应面法相结合用于红枣脆片真空干燥工艺条件的优化切实可行。与传统热风干燥方式相比较,真空干燥后的产品品质更佳。     

我国预制菜肴加工产业发展现状及趋势

为改进川菜工业化中肉制品的生产工艺,该研究以猪五花肉为原料,考察不同真空油炸温度、油炸时间及切片厚度对五花肉片水分含量、色泽、质构特性、感官评分的影响,在单因素实验的基础上,进行相关性分析,采用响应面结合主成分分析的方法优化五花肉片的真空油炸工艺条件。结果表明,水分含量、a^*值、b^*值、硬度、咀嚼性与油炸温度、油炸时间、切片厚度3个因素相关性较强。主成分分析中提取的前2个主成分累计贡献率为82.822%,在一定程度上能够评价真空油炸五花肉片的品质。五花肉片的最佳真空油炸工艺为：油炸温度100 ℃,油炸时间3 min,切片厚度3 mm,此时五花肉片的规范化综合得分为0.931,与预测值之间的标准偏差为0.5%,该模型能够较好地预测真空油炸五花肉片的规范化综合得分。该工艺为川菜工业化中肉制品的生产提供了可行的方法和一定的理论参考。     

低温真空油炸山药脆片的工艺研究

对比不同油炸方式制作山药片,探究低温真空油炸山药脆片的优点及最佳生产工艺.以感官评价、含油率为考核指标,采用单因素和响应面方法对工艺进行优化,并通过色差仪和扫描电镜做色度及微观结构的观察.试验表明真空低温油炸山药脆片在色泽及含油率明显低于普通油炸方法,其最佳加工工艺为切片厚度6 mm,汽蒸5 min,油炸温度为95℃,...     

香菇脆片真空油炸-热风联合干燥工艺研究

传统真空油炸果蔬脆片含油率偏高,品质有待改善.对真空油炸香菇脆片加工的干燥工艺进行了研究,以热风风速、分阶段干燥的水分转换点、热风干燥阶段温度和真空油炸温度为影响因素,进行了正交优化试验.以含油率结合产品感官为评价指标,得出香菇脆片真空油炸-热风联合干燥最佳工艺条件为:风速1.0 m/s、水分转换点35%、热风温度65℃、真空油炸温度90℃.该工艺加工的香菇比传统真空油炸香菇脆片含油率降低1.78%,产品感官品质也有所提高.     

低温真空油炸哈密瓜脆片工艺研究

本文研究了低温真空油炸制取哈密瓜脆片的工艺,在单因素实验的基础上,通过正交试验来优化工艺参数。经优化后最佳参数为切片厚度3mm,脆片炸前含水量20％。护色温度为75℃,时间为1min;油炸温度为8013,时间为40min,真空度为O．08MPa。     

低温真空油炸粉葛片工艺优化及其品质分析

为实现粉葛的全质化利用,本文采用低温真空油炸工艺制备粉葛片。在单因素实验基础上通过正交试验优化了低温真空油炸粉葛片的制备工艺。结果表明,最优工艺为粉葛片厚度2 mm,油炸温度105℃,油炸时间35 min,漂烫时间3 min。在最优条件下粉葛片脆性值为989.35 g,脂肪含量为22.95%。此外,还比较了不同工艺制备的粉葛片品质。漂烫、冷冻处理后低温真空油炸粉葛片的脂肪含量较低,脆性值较高,而通过漂烫冷冻常规油炸所得粉葛片含水量（1.71%）和脆性值（597.54 g）最低,脂肪含量达62.24%。未漂烫粉葛片常规油炸后脂肪含量显著高于低温真空油炸所得粉葛片（P<0.05）,而脆性值无显著性差异（P>0.05）。油炸粉葛片香气物质以氮氧化合物、硫化物和有机硫化物为主,但是不同油炸所得粉葛片香味有明显差异。经油炸后粉葛片表面蜂窝状结构消失,通过漂烫冷冻低温真空油炸的粉葛片表面有少许孔洞,而在未冷冻的葛根片表面形成一层凝胶层。     

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.     

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。      

Effects of processing conditions on the quality of vacuum fried apple chips

The effects of pretreatment and processing conditions on the quality of vacuum fried apple chips were studied. As blanched apple slices were pretreated by immersing in fructose solution and freezing prior to vacuum frying, more uniform porosity was observed on the surface (or cross-section) of apple chips as examined by scanning electron microscopy (SEM). During vacuum frying, the moisture content and breaking force of apple chips decreased with increasing frying temperature and time while the oil content increased. The L values of fried apple chips decreased apparently with increasing frying temperature. However, when apple slices were fried at 100°C for up to 20 min, both a and b values increased rapidly. Statistical analysis with the central composite rotatable design showed that the moisture content, oil content, color, and breaking force of apple chips were significantly (P⩽0.05) correlated with concentration of immersing sugar solution, frying temperature and frying time. Based on surface responses and contour plots, optimum conditions were: vacuum frying temperature of 100–110°C, vacuum frying time of 20–25 min, and immersing fructose concentration of 30–40%.     

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.