响应面法优化速冻蚕豆的微波烫漂工艺  

Optimization of the microwave blanching of quick-frozen broad beans using response surface methodology

作　　者：陈惠[1] 唐明霞[1] 袁春新[1] 王学军[1] 

机构地区：[1]江苏沿江地区农业科学研究所,江苏如皋226541

出　　处：《浙江农业学报》2013年第6期1373-1377,共5页Acta Agriculturae Zhejiangensis

基　　金：南通市农村科技创新及产业化计划资金资助(HL2011011);现代农业产业技术体系专项资金资助(CARS-09);江苏省南通市科技服务业发展计划项目(DB2013004);江苏省南通市重大科技创新专项(XA2013012)

摘　　要：为掌握蚕豆微波烫漂的最佳工艺,在单因素试验结果的基础上,采用响应面法(RSM)优化能保持较高蚕豆硬度、叶绿素保留率和较低过氧化物酶(POD)相对活性的烫漂条件,得到微波功率、时间的最佳工艺组合。试验结果表明,当微波功率为589 W,时间为67 s时,蚕豆的硬度为3 245.17 g,叶绿素保留率为91.12%,POD相对活性为6.08%。In order to optimize the microwave blanching process of the broad beans , the present study was conducted using the response surface methodology （ RSM） on the basis of single factor test .The results indicated that using RSM to optimize the blanching conditions of microwave power and time could maintain a higher hardness , a higher retention rate of chlorophyll and a lower relative activity of peroxidase （ POD） .Validation test suggested that the hard-ness of broad beans was 3 245.17 g, the retention rate of chlorophyll was 91.12%, and the relative activity of the POD was 6.08%when the blanching condition was set with the microwave power at 589 W and microwave time at 67 s.

关 键 词：蚕豆 微波烫漂 响应面法 中心组合设计 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]