马铃薯片微波灭酶最佳工艺参数  

Optimal Technological Parameters of Microwave Enzyme Inactivation for Potato Slices

作　　者：刘威[1] 张小燕[1] 杨鸉[1] 曹有福[1] 赵凤敏[1] 杨炳南[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《农业机械学报》2013年第8期213-218,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：公益性行业(农业)科研专项经费资助项目(200903043);国家马铃薯产业技术体系资助项目(NYCYTX-15)

摘　　要：研究了微波源阳极电流、微波作用时间、马铃薯片厚度3个因素对马铃薯片综合品质的影响规律,采用二次回归正交旋转组合设计法,借助响应面分析得出最佳工艺参数为:微波源阳极电流161.78 mA、微波作用时间10.19 s、马铃薯片厚度为2.88 mm。使用最佳工艺参数进行验证,回归模型的拟合度较好。说明使用最佳工艺参数,可使微波灭酶技术既能降低马铃薯片多酚氧化酶的活性,又能保持良好的感官品质。Effect of three factors（microwave anode current source,microwave process time and potato thickness） on comprehensive quality of potato slices was studied.Quadratic regression orthogonal rotary combination design method and response surface methodology were used to obtain the optimum technological parameters,which were as follows： microwave anode current source of 161.78 mA,microwave process time of 10.19 s,and potato thickness of 2.88 mm.Verification results showed good fitting degree of the regression model.Results showed that with the optimum technological parameters,microwave enzyme inactivation technology could reduce the activity of polyphenol oxidase and maintain good sensory quality of potato slices.

关 键 词：马铃薯 微波灭酶 工艺参数 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]