摘要
在前期单因素试验基础上,采用Box-Behnken试验设计建立寒富苹果真空冷冻干燥的回归模型,分析寒富苹果片厚度、加热板温度、绝对压力对苹果片酥脆度、色差值和水分含量的影响。结果表明:寒富苹果真空冷冻干燥最佳工艺条件为寒富苹果片厚度8.31mm、加热板温度71.62℃、绝对压力62.76Pa,实验证明实测值与预测值之间具有较好的拟合度。
Response surface methodology（RSM） was employed to optimize the conditions for vacuum freeze drying of apples slices.The thickness of apple slices,heating plate temperature and working pressure were considered to be the most important factors affecting the freeze-drying of apple slices as well as quality characteristics of final products（crispness,color,moisture）.A regression model indicating each of the quality characteristics with respect to the important factors was developed based on a Box-Behnken design.By employing response surface methodology,we established the optimal conditions for vacuum drying apple slices as follows： 8.31 mm thick apple slices,71.62 ℃ of heating plate temperature and 62.76 Pa of working pressure.There was a good agreement between the experimental and predicted quality characteristics under these conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期92-97,共6页
Food Science
基金
沈阳市科学技术局高新技术产业发展与科技攻关计划项目(F11-121-3-00)
关键词
寒富苹果
真空冷冻干燥
响应面法
apple
vacuum freeze drying
response surface methodology
