响应面法优化番木瓜渗透脱水工艺  

Optimization of Osmotic Dehydration Conditions of Papaya Pieces Using Response Surface Methodology

作　　者：李辉[1] 吴巧梅[1] 林福兴[2] 林毅雄[2] 林河通[2] 

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《热带作物学报》2015年第3期611-616,共6页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划专项(No.2007BAD07B06);闽南师范大学杰出青年科研人才计划项目(No.SJ12004);闽南师范大学博士科研启动项目(No.L21231)

摘　　要：以糖液浓度（40％～60％）、渗透脱水温度（30℃～60℃）和浸渍时间（2～8h）为因素，以失水率（WL）和固形物增加率（SG）为响应变量，采用响应面法优化番木瓜的渗透脱水条件。根据响应面（B0x—Behnkerl）试验设计进行试验，以失水率最大和固形物增加率最小为指标对渗透脱水过程进行优化。结果表明，番木瓜渗透脱水的最佳工艺参数为：糖液浓度60％、温度52．95℃、浸渍时间7．33h。Osmotic dehydration conditions of papaya pieces were optimized using response surface methodology. The independent process variables for osmotic dehydration process were sucrose concentration（40%-60%）, process temperature （30-60 ℃）and immersion time（2-8 h）and the response variables were water loss（WL） and solid gain（SG）. The experiments were conducted according to response surface methodology（Box-Behnken） design. The osmotic dehydration process was optimized for maximum water loss and minimum solid gain. The results showed that the optimum conditions of osmotic dehydration for papaya pieces were 60% sucrose concentration, 52.95 ℃ process temperature and 7.33 h immersion time.

关 键 词：番木瓜 渗透脱水 响应面 优化 

分 类 号：S668.2[农业科学—果树学]