微波真空干燥条件对苹果脆片感官质量的影响  

Effects of Microwave Vacuum Drying Technology on Sensory Quality of Apple Slices

作　　者：韩清华[1,2] 李树君[1] 毛志怀[2] 吴海华[1] 杨炳南[1] 马季威[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083 [2]中国农业大学工学院,北京100083

出　　处：《农业机械学报》2009年第3期130-134,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家“863”高技术研究发展计划资助项目(2007AA100406);国家“十一五”科技支撑计划资助项目(2006BAD05A04)

摘　　要：选择微波功率、真空度和初始含水率为自变量,采用二次回归正交旋转组合设计结合响应面法,建立了微波真空干燥苹果脆片感官质量的回归模型,分析了各试验因素及交互作用对感官质量的影响规律,获得较高感官质量的工艺条件理想取值区间：微波功率10.612.7 W/g、真空度0.0830.094 MPa和初始含水率0.60.9。获得高品质苹果脆片的最佳工艺条件为：微波功率11.7 W/g、真空度0.089 MPa、初始含水率0.75,感官质量预测得分可达到9.51。通过试验验证,感官质量实测平均得分值为9.42,进一步证明回归模型具有较好的拟合度。Taking the main factors of apple processing by microwave vacuum drying into account,such as microwave power,vacuum level and initial moisture content,the predicted second-order regression model of the sensory quality of microwave vacuum dried apple slices was obtained according to the experimental data by using orthogonal rotatable central composite design,and effects of these variables and their interaction on the product quality were analyzed by response surface method. To acquire higher quality of product,the ideal processing range of microwave power,vacuum level and initial moisture content were determined as 10.6～12.7 W/g,0.083～0.094 MPa and 0.6～0.9 respectively.The optimal drying condition was found at microwave power 11.7 W/g,vacuum level 0.089 MPa and initial moisture content 0.75,with the maximum predicted sensory quality mark as 9.51,and the experimental validated mark as 9.42.The results prove that the regression model agrees well with the microwave vacuum drying process.

关 键 词：苹果片 微波真空干燥 感官质量 正交旋转组合设计 响应曲面法 

分 类 号：S661.1[农业科学—果树学] TQ028.677[农业科学—园艺学]