响应面法优化香菇柄变温压差膨化干燥工艺

为了对香菇柄变温压差膨化干燥工艺进行优化,采用响应面的中心组合设计方法,分析膨化温度（X₁）、抽空温度（X₂）和抽空时间（X₃）三个因素对产品含水率（Y₁）、色泽（Y₂）和膨化度（Y₃）的影响,根据实验数据推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,得出优化膨化干燥工艺:膨化温度86℃,抽空温度69℃,抽空时间2 h。此条件下,膨化干燥的香菇柄的含水率为3.83%,色差值为42.29,膨化度为0.685。与热风干燥相比,变温压差膨化干燥产品膨化效果好,该技术可以应用于香菇柄的膨化产品。 

Optimization of explosion puffing drying process at variable temperature and pressure for mushroom stem by response surface methodology

In order to optimize the technology for explosion puffing drying of mushroom stem,the central composite design of response surface methodology was adopted. The effect of puffing temperature( X_1),vacuum drying temperature( X_2) and vacuum drying time( X_3) on moisture content( Y_1),color( Y_2) and puffing degree( Y_3) of product were studied. Based on the experimental data,the quadratic regression models of three indexes were deduced,then variables were analyzed with response surface methodology. The optimal puffing drying conditions were determined as 86 ℃ of puffing temperature,69 ℃ of vacuum drying temperature,2 h of vacuum drying time.Under this condition,the moisture content,color and puffing degree of mushroom stem were 3.83%,42.29 and0.685.Compared with hot air drying,the technology has a better puffing effect,and can be applied to puffed product of mushroom stem.