响应面法优化鱼藕脆片微波真空-烤制加工条件

王应强; 张慜; 赵红霞

doi:10.13386/j.issn1002-0306.2016.13.035

响应面法优化鱼藕脆片微波真空-烤制加工条件

1. 陇东学院农林科技学院
2. 江南大学食品学院

基金项目:

陇原青年创新人才扶持计划项目；陇东学院博士科研启动基金(XYBY11)；

详细信息

作者简介:
王应强(1979-),男,博士,副教授,研究方向:食品工程与工艺,E-mail:sxxds2008@163.com。;

中图分类号: TS254.5
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出版历程
- 收稿日期: 2015-12-07

Optimization of fish- lotus root chips microwave vacuum- toasting processing parameter by response surface analysis

College of Agriculture and Forestry,Longdong University
School of Food Science and Technology,Jiangnan University

摘要

摘要: 采用响应面方法研究了微波真空干燥时间、烤制温度和烤制时间对鱼藕脆片水分含量、脆度、色差和感官品质的影响。结果表明,脆片水分含量和脆度值随着加工时间的延长和烤制温度的升高而降低,色差值增大,感官得分随着烤制时间的延长和烤制温度的升高而增大,随着微波真空干燥时间的延长先增大后减小,各因素之间存在不同程度的交互效应。建立的模型方程决定系数(R~2)均大于0.8846,并且极显著(p<0.01),因此能够用来预测产品的品质参数,通过建立总体期望函数优化得到的最佳组合处理条件为:微波真空干燥时间为15.3 min,烤制温度为94.2℃,烤制时间为37 min,所对应的响应值为水分含量3.22%,感官得分7.2,脆度值390 g,色差值25.19。
- 鱼藕; /
- 脆片; /
- 响应面; /
- 微波真空-烤制;
Abstract: Surface response methodology was employed to study the effect of microwave vacuum drying time,toasting temperature and toasting time on moisture content,crispness,chromatic aberration and sensory score of re- structured fish- lotus root chips.The results showed the moisture content and crispness decreased,but the chromatic aberration increasee with increase of time and temperature,sensory score increased with increase of toasting time and temperature,but presented an increase followed by a decrease with added time of microwave vacuum drying time.The combined effect of these variables exists to varying degrees.All the proposed models with a coefficient of determination( R²) of great than 0.8864 and significant level( p < 0.01) could be used for predicting the responses.The optimized conditions obtained by constructing overall desirability functions were determined to be microwave vaccum drying time of 15.3 min,toasting temperature of 94.21 ℃ and toasting time of 37 min. The corresponding responses were moisture content of 3.22%,sensory scores of 7.2,crispness of 390 g,chromatic aberration of 25.19.
- fish-lotus root chips; /
- response surface methodology; /
- microwave vacuum-toasting; /
- undefined

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