猕猴桃渗透脱水的响应面优化分析  

Optimization of Osmotic Dehydration of Kiwifruit Slice by the Response Surface Method

作　　者：蓝浩 周国燕[1] 

机构地区：[1]上海理工大学食品与低温生物技术研究所,上海200093

出　　处：《吉林农业科学》2013年第1期87-91,共5页Journal of　Jilin Agricultural Sciences

基　　金：国家自然科学基金青年基金项目(50206013);上海市重点学科建设项目(S30503)

摘　　要：以新西兰猕猴桃为实验材料,利用响应面法对新西兰猕猴桃渗透脱水工艺进行优化。在单因素的基础上,选择影响脱水关键因素渗透时间、渗透温度、渗透液浓度、固液比为自变量,进行四因素五水平的中心组合旋转实验设计。通过响应面进行渗透脱水条件的优化,建立响应值与各影响因素之间的回归方程,得到最佳工艺:渗透时间265 min,渗透温度39.7℃,渗透浓度62.3%,固液比为1∶9.5。Using New Zealand Kiwifruit as experimental material, osmotic dehydration of kiwifruit slice was optimized by the response surface method. Based on the single factor experiments, the key factors in- cluding osmotic time, osmotic temperature, solute concentration and solid-liquid ratio were selected to de- sign the four-factors and five-levels central component experiments. Furthermore, the regression equation between response values and the factors was established using the response surface method. The best param- eters were： osmotic time 265 minutes, osmotic temperature 39.7℃, sucrose concentration 62.3 percent and solid-liquid ratio1：9.5.

关 键 词：猕猴桃 渗透脱水 响应面分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]