响应面法优化芒果变温压差膨化干燥工艺研究  

Optimization of Explosion Puffing Drying for Mango by Response Surface Methodology

作　　者：吕健[1] 毕金峰[1] 刘璇[1] 赖必辉[1] 丁媛媛[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《农产品加工（创新版）（中）》2013年第9期18-23,共6页Farm Products Processing

基　　金："十二五"国家科技支撑计划课题(2012BAD31B03);"十二五"农村领域国家科技计划课题(2012BAD31B06)

摘　　要：在单因素试验基础上,采用3因子二次回归正交旋转组合设计,优化芒果变温压差膨化干燥的工艺,分析工艺参数(预干燥时间X1,膨化温度X2和抽空时间X3)对芒果脆片品质指标(含水率Y1,硬度Y2,脆度Y3,色泽Y4和膨化度Y5)的影响。结果表明,预干燥时间、膨化温度和抽空时间对芒果脆片的含水率、色泽、硬度及其因子交互作用对芒果脆片品质指标均有显著性影响。采用二次回归模型建立芒果脆片综合品质评分;响应面法优化分析,获得芒果变温压差膨化干燥最优工艺参数范围为:预干燥时间2.30～2.91 h,膨化温度75.10～84.91℃,抽空时间1.10～1.74 h。Optimization of explosion puffing drying for mango is investigated by three factors quadratic regression rotation combination design, based on single factor experiment in the present paper. The effect of processing parameters, including pre-drying time （X1）, puffing temperature （X2）, vacuum time （X3） and the interaction of the three factors on water content （Y,）, hardness （Y2）, crispness （Y3）, color （Y4）, and puffing degree （Y5） of the products are investigated in the present paper. Moreover, the weights of five evaluation indexes are determined by factor analysis through comprehensive evaluation value. The result indicates that the three quality indexes of mango chips are significantly affected by pre-drying time, puffing temperature, vacuum time, and the interaction of the three factors. Based on the experimental data, the quadratic regression models of five indexes are deduced. Weights of five evaluation indexes and comprehensive evaluation values are determined by factor analysis. The optimal processing parameter range of explosion puffing drying for mango are obtained by response surface methodology （RSM） analysis. The optimal parameters are pre-drying time of 2.30-2.91 h, puffing temperature of 75.10-84.91℃ and vacuum time of 1.10-1.74 h.

关 键 词：变温压差膨化干燥 芒果 响应面法 优化 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]