响应面法优化低温真空油炸鱼糜脆片加工工艺

本研究以油炸温度、油炸时间和鱼糜脆片厚度为主要影响因素,对真空油炸工艺条件进行单因素条件探索。采用Box-Benhnken响应面法,以产品脂肪含量(R₁)、色差(R₂)和断裂力值(R₃)为响应值进行实验条件优化。结果表明:最优的油炸鱼糜脆片工艺参数:油炸温度为105 ℃,油炸时间为3 min,鱼糜脆片厚度为2.00 mm。在此条件下,实验R₁值为23.13%,R₂值为14.20,R₃值为14.53 N,与模型预测值拟合度很好。结论:响应面法对低温真空油炸鱼糜脆片工艺条件优化合理可行,为实现鱼糜脆片的工业化生产提供了理论依据。

Optimization of Processing Technology for Low Temperature Vacuum Frying Surimi Chips by Response Surface Methodology

In this study,the single factor condition of vacuum frying process was explored by frying temperature,frying time and the thickness of surimi chips. Box-Benhnken design response surface method was used to optimize the conditions using the product oil content(R₁),color difference(R₂)and fracture force value(R₃)as the response value. The results showed that the optimum frying surimi chips process parameters were frying temperature of 105 ℃,frying time was 3 min,and the thickness of surimi was 2.00 mm.Under this condition,the R₁ value was 23.13%,the R₂ value was 14.20,the R₃ value was 14.53 N,and the fitting degree of the model was well. The results showed that the response surface method was reasonable and feasible to optimize the technological conditions of cryogenic vacuum frying surimi chips,which provided a theoretical basis for improving the industrial production of surimi chips.