微波干制紫心甘薯片的工艺优化研究  

Optimizing Technical Conditions for Microwave Drying Purple Sweet Potato Slices

作　　者：江宁[1,2] 陶明宣[1] 金邦荃[1] 刘春泉[2] 李大婧[2] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《南京师范大学学报（工程技术版）》2009年第3期88-92,共5页Journal of Nanjing Normal University(Engineering and Technology Edition)

基　　金：江苏省农业科技自主创新基金(CX(07)611);(CX(08)146)资助项目

摘　　要：采用三因子二次回归正交旋转组合设计,分析发射功率、切片厚度和每次前期干燥时间3个变量对产品色泽及色素含量的影响,据此导出二次回归模型,并对变量进行响应面分析.采用非线性规划对两指标进行目标优化,得出各目标函数的发射功率、切片厚度、每次前期干燥时间的最优组合,并利用功效系数法将3因素对2指标的影响进行了综合优化.结果表明参数的最佳组合为:微波功率496 W、切片厚度6 mm、每次前期干燥时间35 s.A three-factor central composite rotatable design （CCRD） was adopted at variable power output, thickness of slices and every prophase drying time. Color and the pigment content were analyzed based on the experimental date, the quadratic regression model was deduced, and then variables were analyzed with response surface methodology （RSM）. Nonlinear programming is adopted to optimize the parameters, the better combinations of parameters, power output, slice thickness, every prophase drying time on two indexes were obtained. Efficacy coefficient methodology optimization of 3 factors on 2 indexes was conducted, and the better combinations of parameters were also obtained. The results showed the optimum processing parameters were as that the microwave power output selected at 496 W, materials sliced to 6 mm, and every prophase drying time controlled at 35 s.

关 键 词：微波 干制 紫心甘薯 工艺 优化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]