响应面法优化带壳烘烤花生真空充氮贮藏工艺的研究  

A Study on the Vacuum Nitrogen Storage Technology for Roasting Peanut by Response Surface Method

作　　者：孙志威[1] 周巾英 林勇敢[1] 林菊[1] 冯健雄 

机构地区：[1]江西农业大学食品学院,江西南昌330045 [2]江西农业科学院农产品加工研究所,国家花生产业技术体系加工与综合研究室,江西南昌330200

出　　处：《江西农业大学学报》2013年第3期626-630,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：现代农业产业技术体系建设专项(CARS-14)

摘　　要：为确定烘烤花生真空充氮贮藏的最佳工艺条件,以花生壳中气体含氮量为指标,采用响应面CCD法对主要工艺参数进行优化并得到回归模型。方差分析结果表明:回归模型较好地反映了花生壳中气体含氮量与抽气时间、充气量和花生质量的关系;在采用真空包装袋(26.5 cm×18 cm)条件下,最优工艺条件为抽气时间23 s、充气量1.43 L、花生质量134 g,此工艺条件下得到的花生壳内含氮量为97.824%,回归模型的预测值与实测值的相对误差为1.03%,说明该回归方程与实际情况拟合较好。In order to determine the optimum conditions for roasting peanut storage by the vacuum nitrogen storage technology,the main process parameters were optimized and the regressive model was obtained by the response surface method（central composite design） with the nitrogen content of peanut shell as an indicator.The results indicated that the relation among the nitrogen content of peanut shell,air exhaust time,inflatable volume and peanut quality was well reflected in the regressive model.The optimal parameters are as follows： the air exhaust time is 23 s,the inflatable volume is 1.43 L,the quality of peanut is 134 g and the nitrogen content is 97.824% in the vacuum packaging pouch（26.5 cm×18 cm）.The relative error is 1.03% between the values predicted by the regression model and the measured values,which reveals that the regression equation matches the experiment equation well.

关 键 词：烘烤花生 充氮工艺 气调贮藏 响应面法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]