响应曲面法研究热处理对鲜切荸荠品质的影响  

Effects of heat treatment on the quality of fresh-cut Chinese water chestnut with response surface method

作　　者：曾凯芳[1,2] 田维娜[1] 明建[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2010年第2期70-72,76,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2006BAD22B03)资助

摘　　要：以荸荠为原料,采取中心复合旋转实验设计,研究不同的热处理温度、热处理时间以及贮藏时间对鲜切荸荠冷藏过程中品质的影响。利用SAS9.0软件,通过响应曲面法建立热处理对鲜切荸荠脆性、失重率和抗坏血酸含量的二次多项数学模型,对其显著性、拟合程度等进行分析;同时利用模型的响应面对影响鲜切荸荠品质的关键因子及其相互作用进行了探讨。结果表明,影响鲜切荸荠脆性和抗坏血酸含量的关键因素是热处理温度和贮藏时间,影响鲜切荸荠失重率的关键因素是贮藏时间,热处理时间及其他交互作用对鲜切荸荠的这些品质影响不显著。The effects of heat treatment temperature, time and storage time on the quality of fresh-cut Chinese water chestnut were studied using a central composite rotation design.Three second order quadratic equations for fruit fracturability, weight loss and ascorbic acid content with heat treatment were established, and the models＇ significant,lack of fit were analysised through the response surface method by SAS 9.0 software.The key factors and their interactions were also discussed through the response surface and contours of the impact of fresh-cut water chestnuts.Results indicated that heat treatment temperature and storage time were the key factors affecting fruit fracturability and ascorbic acid content, and the key factor affecting fruit weight loss was the storage time.Heat treatment time and other interactions had no significant effect on the fruit quality.

关 键 词：热处理 鲜切荸荠 品质 响应曲面法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]