微波真空膨化浆果脆片工艺优化研究  

Study of Process Parameters Optimizing for Microwave Puffing Berry Snack Based on Neural Network

作　　者：林甄[1,2] 刘海军[2,3] 郑先哲[2] 

机构地区：[1]黑龙江建筑职业技术学院,哈尔滨150025 [2]东北农业大学工程学院,哈尔滨150030 [3]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《农机化研究》2014年第3期170-173,共4页Journal of Agricultural Mechanization Research

基　　金：黑龙江省教育厅高职高专院校科研项目(1252035)

摘　　要：为了优化微波真空膨化浆果脆片工艺参数,采用中心组合试验设计对影响膨化率的因素水平进行了综合研究,优化膨化工艺参数。以加工量、初始含水率、膨化时间和真空压强为影响因素,以膨化率为响应指标,确定了最佳膨化条件。经实验验证,误差在合理范围内,应用响应面分析法优化浆果微波真空膨化工艺参数是可行的。In order to optimize the process parameters of microwave vacuum puffing berries snack, the influencing factors of puffing ratio was studied by center combination experiments, getting the most optimal puffing process parameters. Tak ing processing amount, initial moisture content, puffing time and vacuum pressure as influencing factor, taking puffing rate as response indicators, ensure the best bulking condition at last. Through verified experiment, error is in reasonable range using response surface analysis to explain berry microwave vacuum puffing process parameters viably.

关 键 词：膨化 浆果 微波 优化 脆片 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]