| 响应面分析法优化马铃薯变温压差膨化干燥工艺研究 |
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| 引用本文： | 毕金峰.响应面分析法优化马铃薯变温压差膨化干燥工艺研究[J].食品科学,2007,28(11):236-240. |
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| 作者姓名： | 毕金峰 |
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| 作者单位： | 中国农业科学院农产品加工研究所 北京100094； |
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| 基金项目： | 2006年科研院所技术研究开发专项(NCSTE-2006-JKZX-291) |
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| 摘 要： | 采用三因子二次回归正交旋转组合设计,对马铃薯变温压差膨化干燥工艺进行了优化研究。分析膨化温度(X1)、抽空温度(X2)和抽空时间(X3)三个变量对产品含水量(Y1)、脆度(Y2)、色泽(Y3)的影响,在此基础上由试验数据推导出描述三个指标的二次回归模型,并对变量进行响应面分析,得出最佳膨化干燥工艺条件为:膨化温度为135℃,抽空温度为125℃,抽空时间为60min。
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| 关 键 词： | 响应面法 马铃薯 变温压差 工艺 优化 |
| 文章编号： | 1002-6630（2007）11-0236-05 |
| 修稿时间： | 2007-08-12 |
Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Potatoes by Response Surface Methodology |
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| BI Jin-feng.Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Potatoes by Response Surface Methodology[J].Food Science,2007,28(11):236-240. |
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| Authors: | BI Jin-feng |
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| Affiliation: | Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China |
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| Abstract: | A central composite rotatable design (CCRD) was adopted to optimize the technology of explosion puffing drying at modified temperature and pressure for potatoes and the effect of water content after puffing temperature (X1), vacuum drying temperature(X2) and vacuum drying time(X3) on the water content after puffing(Y1), crispness(Y2), and color (Y3) were analyzed. Based on the experimental date, the quadratic regression model of three indexes were deduced, then variables were analyzed with response surface methodology (RSM). The optimal technical conditions were obtained as follows: puffing temperature was 135 ℃, vacuum drying temperature was 125 ℃ and vacuum drying time was 60 min. |
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| Keywords: | RSM potato modified temperature and pressure technology optimization |
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