响应面法优化马铃薯薯渣可食性膜封口工艺  

The Response Surface Method Optimization Potato Pulp Edible Film Sealing Technology

作　　者：卞雪[1] 曹龙奎[1,2] 

机构地区：[1]黑龙江八一农垦大学黑龙江食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319

出　　处：《食品研究与开发》2012年第1期16-19,共4页Food Research and Development

基　　金：黑龙江省教育厅科学技术研究项目(合同编号:11551323)

摘　　要：采用响应面法对可食性膜的封口工艺进行优化。选取膜厚度,封口时间和封口温度为随机因子。在单因素试验的基础上,根据Box-Benhnken中心组合方法进行三因素三水平的试验设计。以封合强度为响应值,进行响应面分析(RSA),结果表明,可食性膜热封试验的最佳工艺条件为:膜厚度为0.083 mm,封合时间为4.6 s,封合温度140.2℃,在此条件下,可食性膜的封合强度理论值为7.493 N/15 mm,验证实测值为7.471 N/15 mm,与理论值相对误差为0.29%。By the response surface method for edible film sealing process was optimized. Select film thickness, sealing time and sealing temperature for random factor. On the basis of single factor experiment, according to Box-Benhnken center combination method three factors three level of experimental design. With sealing strength for response value, the response surface analysis （RSA）, the results indicated that the edible film hot sealing test the optimum technological conditions for： film thickness for 0.083 mm, sealing time is 4.6 s, sealing temperature 140.2 ℃, in these conditions, edible film sealing intensity value for 7.493 N/15 mm, validation for 7.471 N/15 mm measured, with the theoretical relative error of 0.29 %.

关 键 词：响应面法 马铃薯薯渣可食性膜 封口工艺 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]