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| 响应面法优化微波膨化紫心甘薯片的工艺 | |
| 引用本文： | 卢晓斌,杨玉玲,李春阳,卢晓会,徐圣兰.响应面法优化微波膨化紫心甘薯片的工艺[J].食品研究与开发,2012,33(5):89-93. |
| 作者姓名： | 卢晓斌 杨玉玲 李春阳 卢晓会 徐圣兰 |
| 作者单位： | 1. 江苏省农科院农产品加工研究所,江苏南京210014;南京财经大学,江苏南京210014 2. 南京财经大学,江苏南京,210014 3. 江苏省农科院农产品加工研究所,江苏南京,210014 |
| 摘 要： | 将水分含量为20%的紫心甘薯片微波膨化,可得色泽、口味、膨化酥脆度适中的脆片。在单因素试验基础上,采用Plackett Burman试验,筛选出具有显著性影响因素,通过响应曲面法进一步分析这些因素的交互作用对微波膨化紫心甘薯脆片的影响,得到最佳膨化工艺参数,薯片厚度为1 mm,水分含量20%,均湿时间2 d,微波功率430 W,膨化时间40 s。 |
| 关 键 词： | 紫心甘薯 微波膨化 响应曲面法 |
Optimization for Microwave Puffing of Purple Sweet Potato Chips by Response Surface Methodology |
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| LU Xiao-bin , YANG Yu-ling , LI Chun-yang , LU Xiao-hui , XU Sheng-lan.Optimization for Microwave Puffing of Purple Sweet Potato Chips by Response Surface Methodology[J].Food Research and Developent,2012,33(5):89-93. | |
| Authors: | LU Xiao-bin YANG Yu-ling LI Chun-yang LU Xiao-hui XU Sheng-lan |
| Affiliation: | 1(1.Institute of Agro-food Science and Technology,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;2.Nanjing University of Finance,Nanjing 210014,Jiangsu,China) |
| Abstract: | The purple sweet potato chips,with 20 % water content,can be changed into the ones with nice color,good flavor and moderate crispy by microwave puffing.Based on the single-factor test,significant factors were screened by Plackett Burman Test.Furtherly,the interaction of these factors on the expansion rate of microwave puffing chips was analyzed by response surface methodology.The results showed that the optimum puffing conditions were the thickness of the chip 1 mm,the water content 20 %,the moisture time 2 d,the microwave power 430 W and the puffing time 40 seconds. |
| Keywords: | purple sweet potato chips microwave puffing response surface methodology |
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