摘要
探讨物料量、时间和调味料与微波玉米爆开率 (Y1 )、膨胀率 (Y2 )和感官分数 (Y3)的响应曲面关系 ,模型Y1 、Y2 、Y3的失拟性检验不显著 (p1 >0 .0 5、p2 >0 .0 5和 p3>0 .1) ,无失拟性因素存在 ;而模型的显著性检验达显著水平 (p1 <0 .0 5、p2 <0 .0 1和 p3<0 .0 1) ,说明模型较好地拟合玉米爆开率、膨胀率和感官分数与各参试因子之间的关系 ,R2 分别为 0 .8139、0 .8737和 0 .916 0。利用期望函数途径 ,对响应曲面模型进行模拟预测和验证 ,得到制备微波玉米的优化条件为物料量 1.5 18水平、微波时间 0 .5 18水平、调味料比例 1.118水平 ,玉米爆开率、膨胀率、感官分数同时达到最高 ,分别为 97.5 %、11.0和 7.
Microwave popcorn was analyzed by using response surface methodology to find out the effect of different weight of charge, heating time and ingredient additions on popped kernels ratio (Y 1), expansion index (Y 2), and sensory score (Y 3) of microwave popping corn and the prediction models were established. The models of Y 1, Y 2 and Y 3 showed no significant lack of fit at 5%, 5% and 10% (p 1>0.05, p 2>0.05 and p 3>0.1). But they were statistically significant at 5%, 1% and 1% (p 1<0.05, p 2<0.01 and p 3<0.01) with R 2 values of 0.8139 , 0.8737 and 0.9160 respectively. All the models were appropriate to express response variables. The preparing condition was optimized by using desirability function approach for simultaneous optimization of several variables levels that were 1.518 weight of charge, 0.518 heating time and 1.118 ingredient additions. The popped kernels ratio, expansion index and sensory score under the optimum condition were 97.5%, 11.0 and 7.2 respectively.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2001年第1期119-124,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
Guangdong Province Natural Science Foundation(0 0 0 6 0 1)
关键词
爆玉米花
响应曲面
工艺优化
微波
microwave
popcorn
optimization
response surface methodology
