微波膨化南瓜脆片的工艺优化  

Study on the optimization of the microwave puffing pumpkin

作　　者：徐圣兰[1,2] 石彦国[2] 李春阳[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《食品工业科技》2011年第5期279-281,284,共4页Science and Technology of Food Industry

摘　　要：在单因素实验基础上,采用PlackettBurman实验,从膨化率和脆度两个指标出发,对微波膨化南瓜片品质的主要影响因素进行研究,从而筛选出对南瓜片膨化率和脆度具有显著影响的工艺参数即含水率、功率和时间;采用响应曲面法对微波膨化南瓜片的工艺条件进行优化,建立微波膨化南瓜片二次多项数学模型,对上述三个因素的影响效应及其交互作用进行讨论;采用响应曲面法优化得到最佳工艺条件即膨化前原料含水率为30%,膨化功率为375W,膨化时间40s。在此条件下进行验证实验微波南瓜片的膨化率为200%,脆度为0.2135。On the basis of the single factor experiment,Plackett Burman experiment was designed to determine the major factors which influenced the quality of the microwave puffing pumpkin,so as to select the technological parameters such as moisture content,power and time as notable ones which had influence on the puffing rate and brittleness of the puffing pumpkin.Response surface method was used to optimize the technological parameters,then to build the quadratic equation model to discuss the effects of the three factors and their corresponding relationships.From the response surface method,the optimum conditions were obtained：the material with 30% moisture content before puffing,puffing power of 375W,and puffing time of 40s.Under these conditions,the results of the proof test were with the puffing rate of microwave pumpkin slice of 200%,brittleness of 0.2135.

关 键 词：南瓜 微波 响应面法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]