低温真空油炸板栗脆片加工工艺  

Optimization of parameter of vacuum low-temperature frying of crisp chestnut chips

作　　者：丁浩[1,2] 韦良东 王琦[1,2] 李明霞 韩建群[1,2] 董明 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]合肥市农产品加工研究院,安徽合肥230036

出　　处：《食品与发酵工业》2015年第3期91-95,共5页Food and Fermentation Industries

基　　金：安徽省大别山区农林特色产业协同创新中心项目资助

摘　　要：以油炸温度、油炸时间和油炸室内真空度为主要影响因素,对真空油炸工艺条件进行单因素条件探索。采用Box-Benhnken设计响应面法,以产品含油量(R1)和脆度值(R2)为响应值进行试验设计。结果表明:最优的油炸板栗脆片工艺参数是油炸温度94.93℃,油炸时间是14.82 min,油炸的真空度是-0.09 MPa。在此条件下试验R1值为24 379.8,R2值为9.53%,与模型预测值拟合度很好。经过交互作用分析,脆度的温度和真空度交互作用极显著,其他均为显著性关系;含油率的温度和时间呈显著性关系,其他因素间的交互作用不显著。The frying temperature,time and vacuum were selected as main factors and single factor experiment was used in optimizing processing conditions. The experiments were designed by Box-Behnken of RSM. The oil context and brittleness were the responses. The optimal process parameters was 94. 93 ℃,14. 82 min,- 0. 09 MPa. Under the above conditions,R1 value was 24 379. 8 and R2 value was 9. 53%. The model prediction was very precise.Through the interaction analysis,the temperature and vacuum degree interaction was highly significantly correlated with brittleness. Others are all significant. The temperature and the frying time were significantly related,no significant interaction between other factors.

关 键 词：真空油炸 响应面法 优化 板栗脆片 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]