ZHONGLA Mao-cao, CHEN Meng-yin, WANG Lin-lin, HAN Ling, DINGKAO Ren-qing. Optimization of the pre-dehydration process of qula by response surface method[J]. Science and Technology of Food Industry, 2018, 39(2): 182-187,191. DOI: 10.13386/j.issn1002-0306.2018.02.034
Citation: ZHONGLA Mao-cao, CHEN Meng-yin, WANG Lin-lin, HAN Ling, DINGKAO Ren-qing. Optimization of the pre-dehydration process of qula by response surface method[J]. Science and Technology of Food Industry, 2018, 39(2): 182-187,191. DOI: 10.13386/j.issn1002-0306.2018.02.034

Optimization of the pre-dehydration process of qula by response surface method

  • The objective of this study was to optimize the process conditions of pre-dehydration. On the basis of single-factor test,the pre-dehydration pressure,the clot water content and the pre-dehydration time were processing parameters and qula chroma comprehensive score was evaluation index. And then the response surface methodology was used to establish qula pre-dehydration process model. The results showed that the order of the three factors effecting on the Qula chroma comprehensive score was:pre-dehydration pressure>pre-dehydration time>clot water content;the interaction between pre-dehydration pressure and pre-dehydration time and the interaction between the clot water content and the pre-dehydration time were extremely significant(p<0.01). The optimum pretreatment conditions were that pre-dehydration pressure was 300 N,clot water content was 29%,and pre-dehydration time was 3 h. Under the condition,the qula chroma comprehensive score of the product was 0.930,and the theoretical predictions was 0.944.Their relative error was 1.48%. It proved that this parameter can be used for the pre-dehydrationactual production of qula.
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