响应面法优化香芋脆片工艺研究  

Optimization of Taro Chips by Response Surface Methodology

作　　者：刘国凌[1] 邱志聪 LIU Guo-ling;QIU Zhi-cong(Henry Fok School of Food Science&Technology,Shaoguan University,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005

出　　处：《韶关学院学报》2023年第3期1-6,共6页Journal of Shaoguan University

摘　　要：为探讨香芋脆片的最佳工艺,在单因素试验的基础上,采用响应面法,以感官评价为指标分析了切片厚度、油炸时间、食盐浓度对香芋脆片工艺的影响.结果表明在切片厚度1.4 mm、油炸时间100 s、食盐浓度2.0%的最优条件下,加工得到的香芋脆片感官评分为74.3分,与模型预测值(74.8分)较一致,模型的可靠性较高,可用来优化香芋脆片的工艺参数.In order to explore the optimal technology of taro chips,response surface methodology was used to analyze the relationship between the sensory score of taro chips and the thickness of slices,frying time and salt solution concentration on the basis of single factor test.The results showed that under the optimal conditions of slice thickness of 1.4mm,frying time of 100s,and salt concentration of 2%,the sensory score of taro chips was 74.3 points,which was consistent with the predicted value of the model(74.8 points).The reliability of the model was high,and it could be used to optimize the technological parameters of sweet taro chips.

关 键 词：响应面法 香芋脆片 工艺研究 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]