| 响应面法优化番木瓜变温压差膨化干燥工艺 |
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| 引用本文： | 高 鹤,易建勇,刘 璇,毕金峰,邓放明,吴昕烨.响应面法优化番木瓜变温压差膨化干燥工艺[J].食品科学,2014,35(24):51-56. |
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| 作者姓名： | 高 鹤 易建勇 刘 璇 毕金峰 邓放明 吴昕烨 |
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| 作者单位： | 1.中国农业科学院农产品加工研究所，农业部农产品加工重点实验室，北京 100193；
2.湖南农业大学食品科学技术学院，湖南 长沙 410128 |
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| 基金项目： | 公益性行业（农业）科研专项（201303077）；新疆生产建设兵团科技支疆计划项目（2013AB020） |
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| 摘 要： | 优化对番木瓜变温压差膨化干燥工艺，基于响应面的中心组合设计方法，分析预干燥时间、膨化温度、抽
空时间3 个因素对番木瓜膨化产品含水率、硬度、脆度、色泽和复水比5 个指标的影响。采用因子分析法确定5 个
指标的权重，通过综合评分得到番木瓜变温压差膨化干燥的最佳工艺参数范围。结果表明：预干燥时间、膨化温
度、抽空时间三因素对产品的含水率、硬度、脆度、色泽和复水比均有显著影响（P＜0.05），且三因素交互作用
对产品品质影响显著；番木瓜变温压差膨化最优干燥参数为：预干燥时间4.96～6.00 h、膨化温度80.00～97.23 ℃、
抽空时间2.02～3.00 h。
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| 关 键 词： | 响应面法 番木瓜 变温压差膨化干燥 |
Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference |
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| GAO He,YI Jian-yong,LIU Xuan,BI Jin-feng,DENG Fang-ming,WU Xin-ye.Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference[J].Food Science,2014,35(24):51-56. |
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| Authors: | GAO He YI Jian-yong LIU Xuan BI Jin-feng DENG Fang-ming WU Xin-ye |
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| Affiliation: | 1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and
Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China |
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| Abstract: | The explosion puffing drying of papaya was optimized by central composite design coupled with response surface
methodology. The effect of pre-drying time, puffing temperature and vacuum drying time on five product quality parameters
including moisture content, hardness, crispness, color and rehydration ratio were examined. In the final experiment, the
suitable parameters were obtained by comprehensive scores through factorial analysis of these five quality parameters.
The results indicated that pre-drying time, puffing temperature and vacuum drying time had a great impact on the moisture
content, hardness, friability, color and rehydration rate of dehydrated products, and the influence of interactions among three
factors on the quality of dried papaya was significant (P < 0.05). The best drying conditions were determined as follows: predrying
time, 4.96-6.00 h; puffing temperature, 80.00-97.23 ℃; and vacuum drying time, 2.02-3.00 h. |
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| Keywords: | response surface methodology papaya explosion puffing drying at variable temperatures and pressure difference |
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