雪莲果超声波辅助渗透脱水工艺参数的优化  

Process Parameter Optimization for Ultrasonic-assisted Osmotic Dehydration of Yacon

作　　者：石启龙[1] 赵亚[1] 郑亚琴[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《食品科学》2011年第14期124-129,共6页Food Science

基　　金：山东省高校科技计划项目(J09LC75)

摘　　要：以渗透脱水温度、时间、蔗糖质量分数、超声波功率和处理时间为因素,以失水率(water loss,WL)和固形物增加率(sugar gain,SG)为指标,通过单因素试验,研究雪莲果的渗透脱水工艺参数。以渗透脱水温度、时间、蔗糖质量分数、超声波处理时间为因素,以WL、SG和二者比值(WL/SG)为指标,通过二次回归正交旋转组合试验设计建立雪莲果超声波辅助渗透脱水过程中各响应值(WL、SG和WL/SG)与各因素之间的回归方程,并得到超声波辅助渗透脱水的最优工艺参数。结果表明,超声波辅助处理可显著提高雪莲果渗透脱水效果;影响WL的因素主次顺序是温度>时间>蔗糖质量分数>超声波处理时间;影响SG的因素主次顺序依次是渗透脱水时间>超声波处理时间>温度>蔗糖质量分数;影响SG/WL的因素主次顺序是渗透脱水时间>蔗糖质量分数>超声波处理时间>温度。雪莲果超声波辅助渗透脱水的最佳工艺参数为渗透脱水温度41℃、时间1.7h、蔗糖质量分数60.18%、超声波处理时间35min。在此组合参数条件下,SG/WL平均值为0.059。The current study aimed to use response surface methodology to optimize process parameters for the osmotic dehydration of yacon under the assistance of ultrasonic. A series of one-factor-at-a-time experiments were conducted to investigate the effects of thosmotic dehydration time and temperature, ultrasonic power, sucrose concentration and ultrasonic treatment time on water loss （WL） and solid gain （SG）. Further, quadratic regression orthogonal rotation combination design was used to model WL, SG and WL/SG ratio with respect to thosmotic dehydration time and temperature, sucrose concentration and ultrasonic treatment time, and the three models developed were analyzed by response surface methodology. Ultrasonic assis- tance was found capable of enhancing the smotic dehydration of yacon. In terms of the importance in affecting WL, the four investigated process parameters ranked in the following order： osmotic dehydration temperature, osmotic dehydration time, sucrose concentration, and ultrasonic treatment time, and the order for affecting SG was osmotic dehydration time, ultrasonic treatment time, osmotic dehydration temperature, and sucrose concentration, and for affecting WL/SG ratio osmotic dehydration time, sucrose concentration, ultrasonic treatment time, and osmotic dehydration temperature. The optimal ultrasonicassisted osmotic dehydration parameters were osmotic dehydration temperature of 41 ℃, osmotic dehydration time of 1.7 h, sucrose concentration of 60.18 %, and ultrasonic treatment time of 35 min. Under the optimal process conditions, An average SG/WL ratio of 0.059 was achieved.

关 键 词：雪莲果 渗透脱水 超声波 响应面 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]