| 响应面法优化冬枣冻干工艺参数 |
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| 引用本文： | 郭秉印,张仲欣. 响应面法优化冬枣冻干工艺参数[J]. 食品科学, 2011, 32(4): 135-138. DOI: 10.7506/spkx1002-6630-201104028 |
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| 作者姓名： | 郭秉印 张仲欣 |
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| 作者单位： | 河南科技大学食品与生物工程学院 |
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| 基金项目： | 河南省教育厅科技攻关项目(200510464005) |
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| 摘 要： | 在200Pa真空条件下，探索冬枣切片的厚度、升华干燥供温、解析干燥供温对枣中VC含量的影响。通过二次通用旋转回归组合响应面设计试验建立冻干因素与VC含量之间的回归模型。采用SAS 9.2软件进行响应面分析，得到冬枣最佳真空冷冻干燥工艺参数为枣片厚度5.5mm、升华温度－22.1℃、解析温度20.6℃。所建模型拟合较好，可以为生产提供参考。
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| 关 键 词： | 冬枣 真空冷冻干燥 响应面分析 参数优化 |
Optimization of Processing Parameters for Freeze-Drying Winter Jujube |
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| GUO Bing-yin,ZHANG Zhong-xin. Optimization of Processing Parameters for Freeze-Drying Winter Jujube[J]. Food Science, 2011, 32(4): 135-138. DOI: 10.7506/spkx1002-6630-201104028 |
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| Authors: | GUO Bing-yin ZHANG Zhong-xin |
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| Affiliation: | College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China |
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| Abstract: | The effects of three freeze-drying parameters,including winter jujube slice thickness,sublimation drying temperature and desorption drying temperature on vitamin C content in winter jujube after freeze-drying were studied under 200 Pa vacuum condition by conducting 20 experimental runs generated by quadratic generalized rotary regression design to build a regression model between vitamin C content in winter jujube after freeze-drying and the three parameters. The model was subjected to response surface anal... |
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| Keywords: | winter jujube vacuum freeze-drying response surface analysis optimization |
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