树莓变温压差膨化干燥的工艺优化  

Optimization of raspberry difference temperature and pressure puffing drying

作　　者：司旭[1] 陈芹芹[1] 毕金峰[1] 吴昕烨[1] 李兆路 

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

出　　处：《食品与发酵工业》2014年第9期95-101,共7页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费资助(201303073);新疆生产建设兵团科技支彊计划(2013AB020)资助

摘　　要：采用三因子二次回归正交旋转组合试验设计和响应面分析法,对树莓变温压差膨化干燥的优化工艺进行研究。探讨膨化温度、真空干燥温度、真空干燥时间3个工艺参数对膨化树莓色泽、含水率、脆度和复水比的影响。结果表明:树莓膨化最佳生产工艺为,预干燥时间90 min、膨化温度97℃、停滞时间5 min、压力差0.1MPa、真空干燥温度69℃、真空干燥时间136 min。此工艺制得的树莓膨化产品a*值为12.24,含水率为7.80%,脆度为8个,复水比为2.39。Puffing drying at modified temperature and pressure for raspberry was optimized by central composite rotatable design （CCRD） and response surface methodology （RSM）. The effects of puffing temperature, vacuum dr- ying temperature and vacuum drying time on color, moisture content, crispness and rehydration ratio of the final prod- ucts were analyzed. The optimum puffing drying conditions were obtained as follows： pre-drying time 90 min, puffing temperature 97℃ , dwell time 5 min, pressure difference 0. 1 MPa, vacuum drying temperature 69℃ , and vacuum dr- ying time 136 min. Under these conditions, the response values were： ＂a＊ ＂of 12.24, moisture content of 7.80% , crispness of 8 and rehydration ratio of 2.39, respectively.

关 键 词：树莓 膨化干燥 响应面 优化 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]