摘要
为了确定最佳的菠萝变温压差膨化干燥工艺范围,在单因素的基础上,采用三因子二次回归正交旋转组合设计,对菠萝变温压差膨化干燥工艺进行了优化,分析了膨化温度(X1)、膨化压力(X2)和抽空时间(X3)这3个因素对产品含水率(Y1)、色泽(Y2)、硬度(Y3)和脆度(Y4)这4个指标的影响及其交互作用。根据试验数据推论出描述这4个指标的二次回归模型,并进行了响应面分析,得出了菠萝优化膨化工艺范围。结果表明:膨化温度、膨化压力和抽空时间对产品的含水率、色泽、硬度和脆度都影响显著,三因子间的交互作用也显著地影响产品质量。最佳菠萝变温压差膨化干燥工艺范围是:膨化温度115～123℃;膨化压力0.04～0.08MPa;抽空时间为2～3h。
A three-factor quadratic regression rotation combination design was adopted to optimize the technical conditions of explosion puffing drying for pineapple at variable temperature and pressure difference based on the single factor experiment. The effects of puffing temperature（X1）, puffing pressure（X2）, vacuum drying time（X3） and the interaction of the three factors on water content（Y1）, color（Y2）, hardness（Y3） and crispness（Y4） of product were analyzed. Based on the experimental data, the quadratic regression models of four indexes were deduced, then variables were analyzed with response surface methodology （RSM）. The optimized technical conditions of explosion putTmg drying for pineapple at variable temperature and pressure difference were obtained. The results indicated the four indexes were affected evidently by the three factors, and the interaction of the three factors. The optimal technical conditions were obtained as follows： puffing temperature of 115-123 ℃, puffing pressure of 0.04-0.08 MPa, vacuum drying time of 2- 3h.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第10期334-339,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
2006年科研院所技术研究开发专项(NCSTE-2006-JKZX-291)
2007年科研院所技术研究开发专项(NCSTE-2007-JKZX-288)
关键词
水果
干燥
优化
工艺
温度
压力
响应面法
菠萝
fruits
drying
optimization
technology
temperature
pressure
response surface methodology
pineapple
