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

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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.

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

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

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

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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.

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