摘要
以马铃薯-蔗糖/食盐混合溶液为研究对象,研究渗透脱水温度、振荡器转速、渗透液浓度、渗透时间、固液比对马铃薯渗透脱水失水率(WL)、固形物增加率(SG)的影响,优化马铃薯渗透脱水工艺。用Plackett-Burman(PB)实验设计筛选影响马铃薯失水率和固形物增加率的显著因素,用Box-Benhnken(BB)实验设计进一步优化工艺参数。结果表明:温度、振荡器转速和渗透液浓度是失水率和固形物增加率的显著影响因素(p<0.05)。优化的工艺参数为:渗透脱水温度41℃、振荡器转速150 r/min、渗透液浓度为45%蔗糖/5%食盐。在此工艺条件下,马铃薯渗透脱水的失水率达到37.34%。
While optimizing potato osmotic dehydration process for a solid-liquid system of potato in sucrose/ salt mixed solution, the water loss （WL）and solid gain （SG） of potato were studied under different conditions in this study.The osmotic dehydration temperature, oscillator speed, osmotic solution concentration, osmotic time, solid-liquid ratio were taken as the affect factors.The significant factors were screened by using Plackett- Burman （PB） experimental design, then the process parameter were further optimized by using Box-Benhnken （BB） experimental design.The results showed that the osmotic dehydration temperature, oscillator speed, osmotic solution concentration were the significant factors （p〈0.05）.The optimum process parameters were as follows：osmotic dehydration temperature of 41 ~C, oscillator speed of 150 r/rain, osmotic solution concentration of 45 % sucrose/5 % salt.Under the optimal process conditions, the water loss ratio of potato is reached 37.34 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第21期10-13,共4页
Food Research and Development
基金
长江大学科研创新基金项目(39210144)
关键词
马铃薯
渗透脱水
响应面分析
potato
osmotic dehydration
response surface methodology
