网状甜瓜变温压差膨化工艺研究

孙希云; 丑述睿; 王子萱; 李天来

doi:10.13386/j.issn1002-0306.2017.09.037

网状甜瓜变温压差膨化工艺研究

1. 沈阳农业大学园艺学院辽宁省设施园艺重点实验室
2. 沈阳农业大学食品学院辽宁省农产品加工重点实验室

详细信息

作者简介:
孙希云 (1978-) , 女, 博士, 副教授, 研究方向:果蔬精深加工, E-mail:sun_xiyun@163.com。;

李天来 (1955-) , 男, 博士, 教授, 研究方向:设施园艺与蔬菜生理研究, E-mail:tianlaili@126.com。;

中图分类号: TS255.36
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出版历程
- 收稿日期: 2016-10-07

Optimization of explosion puffing drying for muskmelon by response surface methodology

College of Horticulture, Shenyang Agricultural University, Key Laboratory of agrotechny of Liaoning Province
College of Food Science, Shenyang Agricultural University, Key Laboratory of Protected Horticulture of Liaoning Province

摘要

摘要: 为了对网纹甜瓜变温压差膨化干燥工艺进行优化,采用单因素实验设计,分析预干燥时间、膨化温度和抽空时间3个变量对产品硬度、脆度、含水量和色差的影响,并在此基础上通过响应面实验优化工艺参数。由实验数据推导出描述4个指标的二次回归模型,并对变量进行响应面分析,得出优化膨化干燥工艺条件为:预干燥时间为207 min,膨化温度为84.5℃,抽空时间为64.5 min,在此条件下膨化产品的硬度为412 g、脆度值为4、含水量为10.28%、色差为8.4,拟合度较好,产品品质优异。
- 网状甜瓜 /
- 变温压差 /
- 响应面
Abstract: In order to optimize the explosion puffing drying technology of muskmelon, single factor experimental design was used to analyze the effects of 3 variables including pre-drying time, expanded temperature and evacuated time on the hardness, brittleness, moisture content and color, and technological parameters were optimized through response surface experiments.Two regression models describing the 4 indexes were derived according to the experimental data.The optimal process conditions for the puffing drying were pre-drying time of 207 min, expanded temperature of 84.5 ℃, evacuated time of 64.5 min.Under these conditions, the extruded products' hardness is 412 g, brittleness value is 4, moisture content is 10.28%, chromatic aberration value is 8.4, the fitting degree is good, and the product quality is excellent.
- muskmelon /
- explosion puffing drying /
- response surface

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