响应面法优化花生仁脱皮工艺研究  

Study on Exuviation Technology of Peanut by Response Surface Methodology

作　　者：张啟[1] 冯健雄[2] 闵华 朱雪晶[2] 何家林[1] 钟安妮[1] 

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045 [2]江西省农业科学院食品加工研究开发中心,南昌330200 [3]国家花生加工技术研发分中心,南昌330200

出　　处：《食品工业》2012年第9期90-93,共4页The Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-14)

摘　　要：在单因素试验的基础上,采用响应面分析法对影响花生仁脱皮率的主要因素进行研究,建立影响因素与脱皮率之间的函数关系。根据回归方程寻优得出最佳工艺条件为冷浸温度为13.7℃,冷浸时间为25.4 min,热浸时间为24.5 s热浸温度为95.9℃;结果表明,响应面法对花生仁脱皮条件的优化是可行的,得到的花生仁脱皮工艺参数具有实际应用价值。To optimize the exuviation technology of peanut, response surface methodology was applied on the basis of single factor tests ,the relationshion between factors and exuviation rate was established. The optimal technological conditions for exuviation rate were determined as follows： coldly soaking temperature 13.7 ℃, coldly soaking time 25.4 min, hotly soaking temperature 95.9 ℃, hotly soaking time 24.5 s, The exuviation technology of peanut by response surface methodology is feasible, and has practical application value.

关 键 词：花生仁 脱皮率 响应面分析法 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]