响应面分析法对油炸香芋片的工艺优化  

Optimization of process of frying fragrant taro clips by response surface methodology

作　　者：杨抑[1] 徐伟 陈杰[1] 吴卫国[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]长沙市农业机械研究所,湖南长沙410128

出　　处：《食品与机械》2009年第1期46-50,共5页Food and Machinery

摘　　要：采用响应面分析法(Response Surface Methodology,简称RSM)对油炸香芋片的工艺参数进行优化。结果表明:最佳工艺参数为切片厚度1.27mm,油炸温度169.3℃,油炸时间115s。通过建立的数学模型预测的感官评价最大值为8.6310,实际值为8.5,说明建立的数学模型可靠性高,可用于油炸香芋片工艺参数的优化。Response surface methodology was used to optimize the process of frying fragrant taro, the results of studies were as follows： slicing thickhess 1.27 mm, frying tempertature 169.3 ℃, frying time 115 s. Established mathematical model to forecast the maximum value of the sensory qualities. The value is 8. 631 0, but the actual value is 8.5, so the response surface methodology is reliable.

关 键 词：香芋 油炸 工艺优化 响应面分析法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]