响应面法优化新疆冬枣贮藏工艺的研究  

Optimization the Storage Technology of Winter Jujube by Response Surface Methodology

作　　者：常雪花[1] 王振菊[1] 

机构地区：[1]巴音郭楞职业技术学院生物工程系,库尔勒841000

出　　处：《食品工业》2017年第5期61-64,共4页The Food Industry

摘　　要：以库尔勒本地产的冬枣为研究对象,以可溶性固形物、pH、果实硬度和腐烂率平均值等为考察指标,考察温度、相对湿度、O_2浓度和CO_2浓度对冬枣贮藏时腐烂率的影响,在单因素试验的基础上,通过Box-Benhnken中心组合设计和响应面分析法,确定冬枣贮藏工艺条件。结果表明,优化的冬枣贮藏工艺为:温度-0.75℃,相对湿度85%,氧气浓度为4.5%,二氧化碳浓度为1%~2%,在此工艺条件下冬枣的腐烂率为7.15%。建立了冬枣贮藏的二次多项数学模型,对冬枣的贮藏工艺具有较好的预测作用。The Xinjiang Korla local production winter jujube was adopted as the research object, the vessel can be used to solids, pH, fruit hardness, and the rate of decay was lower than the average as the indexes. The effect of temperature, relative humidity, concentration of 02, and concentration of CO2 on the influence of winter jujube storage decay rate was inspected. According to the single factor experiments, the optimum storage of winter jujube was determined through Box-Benhnken central composite design and response surface methodology. The results show that the optimal storage process conditions for winter jujube were determined as followings： the temperature was -0.75 ℃, the relative humidity was 85%, the oxygen concentration is 4.5%, the range of the carbon dioxide concentration was 1%-2%, under the condition, the decay rate was 7.15%. A quadratic equation model for the storage of winter jujube was set up and it played a good predicted role.

关 键 词：冬枣 贮藏 响应面法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]