响应面法优化甘薯脆片干燥工艺  

Optimization of Drying Technology of Sweet Potato Slices by Response Surface Method

作　　者：王辉 牟琴 聂廷 王梅 刘嘉 邓仁菊 WANG Hui;MOU Qin;NIE Ting;WANG Mei;LIU Jia;DENG Ren-ju(Guizhou Institute of Biotechnology,Guiyang 550006,Guizhou,China)

机构地区：[1]贵州省生物技术研究所,贵州贵阳550006

出　　处：《食品研究与开发》2020年第9期110-117,共8页Food Research and Development

基　　金：黔农科院科技创新项目([2017]07号);黔科合平台人才项目([2019]5201号)。

摘　　要：为探究甘薯脆片热泵干燥最佳工艺,在单因素试验基础上,以烘干温度、烘干时间、切片厚度、汽漂时间为影响因素,以含油率及感官评分为响应值,用Box-Behnken试验设计建立响应面分析模型。结果表明,甘薯脆片烘干最佳工艺为:烘干温度74℃、切片厚度2.7 mm、汽漂时间3 min,烘干时间为3.5 h,在此优化条件下,甘薯脆片油炸后感官评分为88.75分,含油率为7.84%,在此条件下得到的产品色香味俱全。In order to explore the optimal heat pump drying process for sweet potato chips,based on the single factor experiment,the drying temperature,drying time,slice thickness and drifting time were taken as the influencing factors,and the oil content and sensory evaluation were used as the response values. The response surface analysis model was established by Box-Behnken experiment design. The results showed that the optimum drying conditions for sweet potato chips were as follows:drying temperature 74 ℃,slice thickness2.7 mm,steam bleaching time 3 min,drying time 3.5 h. Under this optimum condition,the sensory score of sweet potato chips after deep-frying was 88.75 points. The oil content was 7.84 %,under this conditions,the products was full of color and fragrance.

关 键 词：紫云红心薯 甘薯脆片 热风干燥 含油率 响应面中心设计 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]