摘要
采用响应面方法对无核白葡萄真空脉动压干燥工艺进行优化,分析真空时间、常压时间和温度3个因素对产品总糖含量和Vc含量的影响,并建立2个评价指标的二次回归模型,利用响应面分析法获得最佳干燥工艺条件为:真空时间14 min,常压时间4 min,温度54℃。
The interactions of vacuum time,atmospheric pressure time and temperature on the products'total sugar and ascorbic acid contents were analyzed by response surface methodology,and a quadratic regression model of 2 evaluation indicators was established.The response surface analysis showed that the optimal drying conditions were 14-min vacuum time,4-min atmospheric pressure time and 54℃drying temperature.
作者
杨慧
贾文婷
吴宏
吴洪斌
金新文
YANG Hui;JIA Wen-ting;WU Hong;WU Hong-bin;JIN Xin-wen(Agro-Processing Research Institute,Xinjiang Academy of Farms&Land Reclamation,Key Laboratory of Agro-Processing,Xinjiang Academy of Farms&Land Reclamation,Shihezi832000,China)
出处
《上海农业学报》
CSCD
2015年第6期83-87,共5页
Acta Agriculturae Shanghai
基金
新疆农垦科学院引导计划"葡萄机械制干中试工艺研究"(62YYD201310)
关键词
葡萄干
无核白
真空干燥
脉动压
响应面法
Raisin
Thompson seedless
Vacuum drying
Pulsating pressure
Response surface methodology
