响应面法优化新疆伽师甜瓜贮藏工艺的研究  

Optimization the Storage Technology of Jiashi Muskmelon of Xinjiang by Response Surface Methodology

作　　者：常雪花[1] 王振菊 陈振涛 CHANG Xuehua;WANG Zhenju;CHEN Zhentao(Department of Biological Engineering, Bayin Guoleng Vocational and Technical College （Korla 841000)

机构地区：[1]巴音郭楞职业技术学院生物工程学院,库尔勒841000

出　　处：《食品工业》2018年第4期70-73,共4页The Food Industry

基　　金：重点科技项目-库尔勒市重点科技项目

摘　　要：以和田地区民丰县安迪尔河镇产的伽师甜瓜为研究对象,以可溶性固形物、pH、果实硬度、腐烂率平均值等为考察指标,考察温度、相对湿度、O_2浓度、CO_2浓度对伽师甜瓜贮藏时腐烂率的影响,在单因素试验基础上,通过Box-Benhnken中心组合设计和响应面分析法,确定伽师甜瓜贮藏工艺条件。结果表明,优化的伽师甜瓜贮藏工艺为:温度3.3℃,相对湿度65%,氧气浓度5%,二氧化碳浓度7%。在此工艺条件下伽师甜瓜的腐烂率为7.506%。建立伽师甜瓜贮藏的二次多项数学模型,对伽师甜瓜的贮藏工艺具有较好的预测作用。Adopting the Xinjiang Korla local production Jiashi muskmelon as the research object, the soluble solid content（SSC）, pH, fruit hardness, the average decay rate as indexes, inspect the effect of temperature, relative humidity, concentration of O_2, CO_2 on the Jiashi muskmelon storage decay rate. According to the single factor experiments, the optimum storage of Jiashi muskmelon was determined through Box-Benhnken central composite design and response surface methodology. The results showed that the optimal storage process condition for Jiashi muskmelon was determined that the temperature 3.3 ℃, the relative humidity 65%, the oxygen concentration 5%, the range of the carbon dioxide concentration 7%, under the condition, the decay rate was 7.506%. A quadratic equation model for the storage of Jiashi muskmelon was set up and played a good predicted role.

关 键 词：伽师甜瓜 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]