摘要
研究了渗透脱水板栗的最佳工艺,以浓度(45%～65%)、温度(20℃～60℃)、液固比(6.25∶1～25∶1)、时间(60 min～540 min)为自变量,失水率和固形物得率为响应值,通过可旋转中心组合试验设计,得到最大失水率和最小固形物得率的条件为:糖质量浓度52.58%、温度40℃、液固比13.72∶1、渗透时间474.17 min。在此条件下失水率23.94%、固形物得率5.41%。
With the aim of optimum processing conditions for osmotic dehydration of chestnut in solution of sucrose, the independent process variables for osmotic dehydration process of the sugar concentration （20%-60%）, the temperature （20 ℃-60 ℃）, the solution to sample to ratio （6.25：1-25：1） and the processing time （60 min-540 min） were studied. The experiments were designed according to Central Composite Rotatable Design for maximum water loss and minimum solid gain during osmotic dehydration. The optimum conditions showed that the sucrose concentration 52.58%, the temperature 40 ℃, the solution to sample ratio 13.72 ： 1 and the treatment time 474.17 min. At this optimum point, water loss and solid gain were found to be 23.94%, 5.41% respectively.
出处
《食品工业》
北大核心
2012年第10期80-82,共3页
The Food Industry
基金
湖北省重大科技专项"果蔬加工新技术新工艺新产品研究开发(2007AA 204A 02)"
关键词
板栗
糖溶液
渗透脱水
响应面分析
chestnut
solution of sucrose
osmotic dehydration
response surface methodology
