Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis

FU Wenqian; BAI Yujia; LIU Yuming; FENG Zuoshan; WANG Kaisheng; HUANG Tingting

doi:10.13386/j.issn1002-0306.2021090310

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 152-161. > DOI: 10.13386/j.issn1002-0306.2021090310

FU Wenqian, BAI Yujia, LIU Yuming, et al. Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis[J]. Science and Technology of Food Industry, 2022, 43(18): 152−161. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090310.

Citation:

PDF (3907 KB)

Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis

College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China

More Information

Received Date: September 26, 2021
Available Online: July 03, 2022

Graphical Abstract

Abstract

Abstract

In the experiment, used Xinjiang Tianshan Special Flour and related additives as raw materials with shear force (ductility, hardness, chewability) and cooking characteristics (water absorption index, cooking loss rate), starch gelatinization degree and sensory evaluation as evaluation indices. The effects on microwave firepower, steam microwave curing time and steam quantity on dough slice quality, on the basis, the steam microwave curing process was optimized by combining response surface and principal component analysis. The results show that: Under the conditions of 60% microwave power, 3 min steam microwave curing time and 12 L steam quantity, ductility was 98.155 g·s, hardness was 2204.46 g, chewability was 5200.52 g·s, water absorption index was 142.516%, cooking loss rate was 2.79%, sensory score was 91.8 and standardized score was 0.946, which were basically consistent with the predicted value. Through the experiment, steam microwave curing process was optimized by response surface analysis (RSM) and principal component analysis (PCA), which had guiding significance for practical production.

FullText(HTML)

References (24)

References

[1]	俞明君. 烹饪加工方式对香菇营养特性和抗氧化活性的影响研究[D]. 新乡: 河南科技学院, 2020. YU Mingjun. Effects of cooking methods on nutritional characteristics and antioxidant activity of Lentinus edodes [D]. Xinxiang: Henan Institute of Science and Technology, 2020.
[2]	张钟, 卫定军, 戴震亚, 等. 不同熟制干制方法对方便面品质的影响[J]. 粮油食品科技,2006(5):35−36. [ZHANG Zhong, WEI Dingjun, DAI Zhenya, et al. Effects of different ripening and drying methods on quality of instant noodles[J]. Cereals, Oils and Food Science and Technology,2006(5):35−36. doi: 10.3969/j.issn.1007-7561.2006.05.015 ZHANG ZHONG, WEI DINGJUN, DAI ZHENYA, et al. Effects of different ripening and drying methods on quality of instant noodles [J]. Cereals, Oils and Food Science and Technology, 2006(5): 35-36. doi: 10.3969/j.issn.1007-7561.2006.05.015
[3]	YANG W, LU X, ZHANG Y, et al. Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa)[J]. Journal of Food Processing and Preservation,2019(8):43.
[4]	AYAPPA K G, DAVIS H T, CRAPISTE G, et al. Microwave heating: An evaluation of power formulations[J]. Chemical Eng Sci,1991,46(4):1005−1016. doi: 10.1016/0009-2509(91)85093-D
[5]	王春霞, 周国燕. 微波加热对冷冻馒头品质特性的影响[J]. 食品科学,2013,34(3):11−15. [WANG Chunxia, ZHOU Guoyan. Effects of microwave heating on quality characteristics of frozen steamed bread[J]. Food Science,2013,34(3):11−15. WANG CHUNXIA, ZHOU GUOYAN. Effects of microwave heating on quality characteristics of frozen steamed bread[J]. Food Science, 2013, 34(3): 11-15.
[6]	陈舒唱, 刘世忍, 王辉等. 不同冻结温度对微波-蒸汽熟化油塔子的影响[J]. 中国粮油学报,2021,17(8):1−12. [CHEN Shuchang, LIU Shiren, WANG Hui, et al. Effects of different freezing temperatures on microwave-steam ripening oil tower[J]. Journal of the Chinese Cereals and Oils Society,2021,17(8):1−12. doi: 10.3969/j.issn.1003-0174.2021.08.002 CHEN SHUCHANG, LIU SHIREN, WANG HUI, et al. Effects of different freezing temperatures on microwave-steam ripening oil tower[J]. Journal of the Chinese Cereals and Oils Society, 2021, 17(8): 1-12. doi: 10.3969/j.issn.1003-0174.2021.08.002
[7]	PRONYK C, CENKOWSKI S, MUIR W E, et al. Effects of dough resting time and saturated steam pre-treatment on the textural properties of superheated steam processed instant asian noodles, Minneapolis, MN, United states, 2007 [C]// American Society of Agricultural and Biological Engineers, 2007.
[8]	王乐, 黄峻榕, 张宁等. 马铃薯面条制作工艺及品质研究[J]. 食品研究与开发,2017,38(1):78−82. [WANG Le, HUANG Junrong, ZHANG Ning, et al. Research on production technology and quality of potato noodle[J]. Food Research and Development,2017,38(1):78−82. doi: 10.3969/j.issn.1005-6521.2017.01.018 WANG LE, HUANG JUNRONG, ZHANG NING, et al. Research on production technology and quality of potato noodle [J]. Food Research and Development, 2017, 38(1): 78-82. doi: 10.3969/j.issn.1005-6521.2017.01.018
[9]	中华人民共和国卫生健康委员会, 国家标准化管理委员会. GB/T 3212-2021 食品安全国家标准挂面[S]. 北京: 中国标准出版社, 2021. National Health Commission of The People's Republic of China, Standardization Administration. GB/T 3212-2021 National Standard for Food Safety Noodle[S]. Beijing: Standards Press of China, 2021.
[10]	熊易强. 饲料淀粉糊化度(熟化度)的测定[J]. 饲料工业,2000(3):30−31. [XIONG Yiqiang. Determination of gelatinization degree (curing degree) of feed starch[J]. Feed Industry,2000(3):30−31. doi: 10.3969/j.issn.1001-991X.2000.03.012 XIONG YIQIANG. Determination of gelatinization degree (curing degree) of feed starch [J]. Feed Industry, 2000(3): 30-31. doi: 10.3969/j.issn.1001-991X.2000.03.012
[11]	中华人民共和国卫生健康委员会, 国家标准化管理委员会. GB/T 25005-2010 感官分析方便面感官评价方法[S]. 北京: 中国标准出版社, 2010. National Health Commission of The People's Republicof China, Standardization Administration. GB/T 25005-2010 Sensory analysis. Sensory evaluation method of instant noodles [S]. Beijing: Standards Press of China, 2010.
[12]	林玉锋, 黄后培, 刘嘉怡等. 不同烹饪方式对牡蛎蛋白质营养品质的影响[J]. 食品科技,2020,45(7):143−151. [LIN Yufeng, HUANG Houpei, LIU Jiayi, et al. Effects of different cooking methods on protein nutritional quality of oyster[J]. Food Science and Technology,2020,45(7):143−151. LIN YUFENG, HUANG HOUPEI, LIU JIAYI, et al. Effects of different cooking methods on protein nutritional quality of oyster [J]. Food Science and Technology, 2020, 45(7): 143-151.
[13]	ZENG S, CHEN B, ZENG H, et al. Effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch[J]. Journal of Agricultural & Food Chemistry,2016,52(1):95−110.
[14]	胡舰. 非油炸膨化方便面的研制及其营养卫生学评价[D]. 扬州: 扬州大学, 2019. HU Jian. Development and nutrition and hygiene evaluation of non-fried puffed instant noodles [D]. Yangzhou: Yangzhou University, 2019.
[15]	吴昊, 陈存社, 杨菊芳等. 不同压力蒸汽对面条汽蒸处理效果的比较研究[J]. 食品工业科技,2013,34(21):111−114. [WU Hao, CHEN Cunshe, YANG Jufang, et al. Comparison of steam treatment effect on noodle under different pressure[J]. Science and Technology of Food Industry,2013,34(21):111−114. WU HAO, CHEN CUNSHE, YANG JUFANG, et al. Comparison of steam treatment effect on noodle under different pressure [J]. Science and Technology of Food Industry, 2013, 34(21): 111-114.
[16]	苗延涛. 谈方便面蒸煮生产工艺技术[J]. 商业科技开发,1996(4):30−31. [MIAO Yantao. Discussion on the cooking technology of instant noodles[J]. Commercial Science and Technology Development,1996(4):30−31. MIAO YANTAO. Discussion on the cooking technology of instant noodles [J]. Commercial Science and Technology Development, 1996(4): 30-31.
[17]	唐连香, 高长胜, 王旭东等. 方便面熟化度的测定[J]. 食品科技,1999(5):47−48. [TANG Lianxiang, GAO Changsheng, WANG Xudong, et al. Determination of ripening degree of instant noodles[J]. Food Science and Technology,1999(5):47−48. TANG LIANXIANG, GAO CHANGSHENG, WANG XUDONG, et al. Determination of ripening degree of instant noodles [J]. Food Science and Technology, 1999(5): 47-48.
[18]	胡秋龙, 杨代明, 言剑等. 方便粉熟化度的分析方法研究[J]. 食品与机械,2010,26(4):70−72. [HU Qiulong, YANG Daiming, YAN Jian, et al. Study on Analysis method of curing degree of instant powder[J]. Food and Machinery,2010,26(4):70−72. HU QIULONG, YANG DAIMING, YAN JIAN, et al. Study on Analysis method of curing degree of instant powder [J]. Food and Machinery, 2010, 26(04): 70-72.
[19]	GUILLEN-CASLA V, ROSALES-CONRADO N, LEÓN-GONZÁLEZ M E, et al. Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food[J]. Journal of Food Composition and Analysis,2011,24(3):456−464. doi: 10.1016/j.jfca.2010.11.010
[20]	CHUN M H, KIM E K, KANG R L, et al. Quality control of Schizonepeta tenuifolia Briq by solid-phase microextraction gas chromatography/mass spectrometry and principal component analysis[J]. Microchemical Journal,2010,95(1):25−31. doi: 10.1016/j.microc.2009.09.009
[21]	BEATRIZ S, SIQUEIRA, PRISCILA Z, et al. Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA[J]. LWT-Food Science and Technology,2016,65(1):939−945.
[22]	GHOSH D, CHATTOPADHYAY P. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products[J]. Journal of Food Science and Technology,2012,49(3):328−334. doi: 10.1007/s13197-011-0280-9
[23]	公艳, 熊双丽, 彭凌等. 响应面-主成分分析法优化马铃薯挂面工艺[J]. 食品工业科技,2017,38(23):143−150,158. [GONG Yan, XIONG Shuangli, PENG Ling, et al. Optimization of potato noodle technology by Response Face-principal Component Analysis[J]. Science and Technology of Food Industry,2017,38(23):143−150,158. GONG YAN, XIONG SHUANGLI, PENG LING et al. Optimization of potato noodle technology by Response Face-principal Component Analysis[J]. Science and Technology of Food Industry, 2017, 38(23): 143-150, 158.
[24]	肖世娣, 王菁, 薛逸轩等. 响应面-主成分分析法优化仙人掌发酵酒工艺[J]. 食品工业科技,2019,40(15):113−119,128. [XIAO Shidi, WANG Jing, XUE Yixuan, et al. Optimization of cactus fermented wine process by response surface methodology and principal component analysis[J]. Science and Technology of Food Industry,2019,40(15):113−119,128. XIAO SHIDI WANG JING, XUE YIXUAN et al. Optimization of cactus fermented wine process by response surface methodology and principal component analysis [J]. Science and Technology of Food Industry, 2019, 40(15): 113-119, 128.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	张瑞娟，苏艳群，夏菲，刘金刚，肖贵华，孙德文，杨小博，黄举. 不同种类研磨淀粉用于纸质食品包装的防油性能研究. 中国造纸. 2025(01): 62-68+84 .
2.	李晶晶，张甜甜，佟岳，刘培玲. 高静压协同酸水解促淀粉颗粒纳米晶体化. 中国食品学报. 2024(12): 57-68 .
3.	张芮娟. 固体制剂制药工艺及质量控制研究. 粘接. 2023(04): 149-152 .
4.	高琦，张首央，唐子程，彭雪，王宁，薛友林. 蛋白质纳米颗粒的制备及其在食品领域的应用研究进展. 食品工业科技. 2023(11): 30-37 . 本站查看
5.	段智颖，王申宛，艾斌凌，郑丽丽，郑晓燕，杨旸，校导，杨劲松，盛占武. 表没食子儿茶素没食子酸酯-香蕉脱支淀粉纳米颗粒的绿色制备及其性质. 食品科学. 2023(12): 74-83 .