摘要
采用L9(34)正交优化实验研究了白对虾冷冻和微波真空最佳联合干燥工艺。极差分析表明,各因素对复原率影响主次顺序为转换点水分含量>微波功率>微波时间>微波真空度;最佳组合为转换点水分含量50%、微波时间25s、微波功率330W、微波真空度0.07MPa。方差分析表明,转换点水分含量、微波时间、微波功率对复原率都有显著影响,而微波真空度效果不显著,方差与极差分析结果一致。此外,复原率与影响因素之间的回归方程极显著。
The optimal drying conditions of microwave vacuum combined with vacuum freeze were studied by adopting the L9 （3^4） orthogonal experiment. By range analysis of data,it was found that the capability of effect of factors on the recovery rate： the conversion point of water content 〉 microwave power 〉 microwave time 〉 microwave vacuum. The optimum compounding was composed as follows： conversion point of water content 50% ,microwave time 25s, microwave power 330W, microwave vacuum 0.07MPa. The variance analysis showed that the recovery rate was significantly influenced by the conversion point of water content, microwave power, microwave time except microwave vacuum. The result of the variance analysis was the same as the range analysis. Furthermore, the regression equation between the recovery rate and related factors was extremely remarkable.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第6期205-207,共3页
Science and Technology of Food Industry
关键词
白对虾
冷冻与微波真空联合干燥
复原率
white shrimp
microwave vacuum drying combined with vacuum freeze drying
recovery rate
