响应面法优化脉冲强光对鲜食玉米保鲜的技术工艺  

Optimization of pulsed light preservation technology in fresh corn by response surface method

作　　者：何余堂[1] 赵玲玲[1] 高虹妮[1] 解玉梅[1] 朱力杰[1] 刘贺[1] 马涛[1] 

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州121013

出　　处：《食品科技》2017年第3期38-43,共6页Food Science and Technology

基　　金：辽宁省教育厅科学技术研究项目(L2012399);国家自然科学基金青年项目(31471621)

摘　　要：非热杀菌近年来在食品领域广泛应用。为保持鲜食玉米在贮藏期间的品质,利用脉冲强光技术进行保鲜处理。采用响应面实验设计进行脉冲强光工艺优化,以玉米水分含量与感官品质为指标评价保鲜效果。选取脉冲能量、脉冲距离与闪照次数3个因素,进行单因素实验,然后进行响应面实验设计,采用感官评分和水分含量2个指标为响应值。经过双响应值的回归方程拟合与优化,脉冲强光的最优条件为:脉冲能量300 J、脉冲距离10 cm、闪照次数为32次;在此条件下进行保鲜,鲜食玉米的感官评分为82.8,水分含量为61.6%,保鲜效果较好。Non-thermal sterilization is widely used in food science in recent years. In aim of maintaining fresh corn quality during storage, the pulsed light technology was applied to preserve fresh corn. The response surface experiment design was used to optimize pulsed light technology. The fresh-keeping effect was evaluated by the moisture content and sensory quality as two indexes. The three factors： pulsed light energy, pulsed light distance and flash frequency, were selected to carry out single factor experiment. And then the response surface experiment was designed using moisture content and sensory quality as response values. Through regression equation fitting and optimization based on dual response values, the optimal conditions of pulsed light technology： pulsed light energy of 300 J, pulsed light distance 10 cm, flash according to the number of 32 times. Under the condition of preservation, sensory score of fresh corn was 82.8 and moisture content was 61.6% with the better preservation effects.

关 键 词：脉冲强光 鲜食玉米 响应面设计 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]