基于均匀设计和主成分分析的甘薯薯片常压油炸工艺优化  

Optimization of Sweet Potato Chips Frying Process Under Normal Pressure Based on Uniform Design and Principal Component Analysis

作　　者：李玉龙[1] 杨烨[1] 陆国权[1] 

机构地区：[1]浙江农林大学薯类所/浙江省农产品品质改良技术研究重点实验室,浙江临安311300

出　　处：《核农学报》2017年第1期118-124,共7页Journal of Nuclear Agricultural Sciences

基　　金：现代农业产业技术体系建设专项基金项目(CARS-11-B-18)

摘　　要：常压油炸甘薯薯片伴有含油量高、颜色不佳等问题,阻碍了甘薯薯片常压油炸加工的发展。为优化甘薯薯片常压油炸工艺,采用均匀设计法,以含油量、含水量、L*值、b*值为指标进行四因素八水平的试验,并对数据进行多元回归分析。结果表明,含油量受各因素影响顺序为:油炸时间>预干燥温度>油炸温度>预干燥时间;含水量受各因素影响情况符合二次多项式回归模型;L*和b*均主要受油炸时间和油炸温度的影响。指标主成分分析表明,提取的2个主成分能解释90.09%的指标信息,达到指标降维目的;岭回归分析建立的综合得分回归模型拟合度R2=0.9943,能很好的拟合产品的综合得分;偏最小二乘法回归分析预测最佳综合评分工艺参数为:预干燥温度90℃、预干燥时间20min、油炸温度120℃、油炸时间4min,验证综合评分0.82,综合评分高于均匀设计试验组最高值0.80。综上可知,优化工艺所得产品具有含油量低、含水量低、颜色佳等特点,相关模型具有良好的预测能力。本研究结果为甘薯的实际生产加工及研究提供了工艺参考。Normal pressure frying process of sweet potato chips are faced with high oil content and poor color,hinder the development of sweet potato chips frying processing under normal pressure. In order to optimize the sweet potato chips fried technology,using uniform design method,taking oil content,moisture content,brightness L＊,yellow b＊as the indicators of uniform design experiment,multiple regression analysis was carried out on the data. The results showed that the oil content was influenced by various factors as： fried time 〉 preliminary drying temperature 〉 fried temperature 〉temperature drying time,influence was highly significant. Moisture content was influenced by various factors and is in line with the quadratic polynomial regression model,influence is significant. L＊and b＊were mainly affected by frying time and frying temperature. Indicator principal component analysis showed that the extraction of two principal components can explain 90. 09% information of the index and achieved target of dimension reduction. Ridge regression analysis had established the regression model of comprehensive score,degree of fitting R2= 0. 9943,which can be a very good fitting on composite scores of product. Partial least squares regression analysis predicted that the best comprehensive score for the process parameters is preliminary drying temperature 90 ℃,preliminary drying time 20 min,fried temperature 120 ℃,fried time 4 min,the comprehensive score was verified of 0. 82,which was higher than the highest score 0. 80 of uniform design experiment. The optimization process product has such advantages as low oil content,low moisture content and good color,and the related model had good prediction ability. The result of this study provide a reference for the actual production and processing of sweet potato.

关 键 词：均匀设计 主成分分析 综合评价 含油量 颜色 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]