| 响应面分析法优化胡萝卜变温压差膨化干燥工艺参数 |
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| 引用本文： | 毕金峰,丁媛媛,白沙沙,王 沛.响应面分析法优化胡萝卜变温压差膨化干燥工艺参数[J].食品科学,2009,30(20):215-219. |
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| 作者姓名： | 毕金峰 丁媛媛 白沙沙 王 沛 |
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| 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实验室 |
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| 基金项目： | 科技部2007 年科研院所技术研究开发专项(NCSTE-2007-JKZX-288) |
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| 摘 要： | 采用三因素二次回归正交旋转组合设计，对胡萝卜变温压差膨化干燥工艺进行优化。分析膨化温度(X1)、抽空温度(X2)和抽空时间(X3)3个变量对产品含水量(Y1)、脆度(Y2)、硬度(Y3)和色泽(Y4)的影响，在此基础上由试验数据推导出描述4个指标的二次回归模型，并对变量进行响应面分析，得出了最佳膨化干燥工艺参数：膨化温度93～99℃，抽空温度77～80℃，抽空时间140～160min。
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| 关 键 词： | 响应面法 胡萝卜 变温压差 工艺优化 |
| 收稿时间： | 2009-06-04 |
Optimization of Puffing-drying of Carrots at Various Temperature-pressure Differences Using Response Surface Methodology |
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| BI Jin-feng,DING Yuan-yuan,BAI Sha-sha,WANG Pei.Optimization of Puffing-drying of Carrots at Various Temperature-pressure Differences Using Response Surface Methodology[J].Food Science,2009,30(20):215-219. |
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| Authors: | BI Jin-feng DING Yuan-yuan BAI Sha-sha WANG Pei |
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| Affiliation: | (Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Food Science and
Technology, ChineseAcademy of Agricultural Sciences, Beijing 100193, China) |
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| Abstract: | A three-variable quadratic orthogonal rotation combination design involving 23 experiments was adopted to optimize puffing-drying procedure of carrots at various temperature-pressure differences. Based on experimental data, quadratic regression models were separately deduced for four indexes of products, including water content (Y1), crispness (Y2), hardness (Y3) and color (Y4) as a function of three variables, including puffing temperature (X1), vacuuming temperature (X2) and vacuuming time (X3). Subsequently, response surface methodology was employed to evaluate interactive effects of the variables. Results showed that the optimal technological conditions for puffing carrots were 93－99 ℃ of puffing temperature, 77－80 ℃ of vacuuming temperature and 140－160 min of vacuuming time. |
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| Keywords: | response surface methodology carrot variable temperature-pressure difference technology optimization |
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