| 菠萝变温压差膨化干燥工艺优化 |
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| 引用本文： | 毕金峰,方 蕾,丁媛媛,王 沛,白沙沙.菠萝变温压差膨化干燥工艺优化[J].农业工程学报,2009,25(10):334-339. |
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| 作者姓名： | 毕金峰 方 蕾 丁媛媛 王 沛 白沙沙 |
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| 作者单位： | 1. 中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放试验室,北京,100193
2. 中国热带农业科学院农产品加工研究所,农业部热带作物产品加工重点开放实验室,湛江,524001 |
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| 基金项目： | 2006年科研院所技术研究开发专项（NCSTE-2006-JKZX-291）；2007年科研院所技术研究开发专项（NCSTE-2007-JKZX-288） |
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| 摘 要： | 为了确定最佳的菠萝变温压差膨化干燥工艺范围，在单因素的基础上，采用三因子二次回归正交旋转组合设计，对菠萝变温压差膨化干燥工艺进行了优化，分析了膨化温度（X1）、膨化压力（X2）和抽空时间（X3）这3个因素对产品含水率（Y1）、色泽（Y2）、硬度（Y3）和脆度（Y4）这4个指标的影响及其交互作用。根据试验数据推论出描述这4个指标的二次回归模型，并进行了响应面分析，得出了菠萝优化膨化工艺范围。结果表明：膨化温度、膨化压力和抽空时间对产品的含水率、色泽、硬度和脆度都影响显著，三因子间的交互作用也显著地影响产品质量。最佳菠萝变温压差膨化干燥工艺范围是：膨化温度115～123℃；膨化压力0.04～0.08 MPa；抽空时间为2～3 h。
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| 关 键 词： | 水果，干燥，优化，工艺，温度，压力，响应面法，菠萝 |
| 收稿时间： | 2008/10/7 0:00:00 |
| 修稿时间： | 9/4/2009 12:00:00 AM |
Optimization of explosion puffing drying for pineapple at variable temperature and pressure difference |
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| Bi Jinfeng,Fang Lei,Ding Yuanyuan,Wang Pei and Bai Shasha.Optimization of explosion puffing drying for pineapple at variable temperature and pressure difference[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(10):334-339. |
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| Authors: | Bi Jinfeng Fang Lei Ding Yuanyuan Wang Pei and Bai Shasha |
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| Institution: | 1. Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,2. Key Laboratory of Tropical Crop Processing, Ministry of Agriculture, Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China,1. Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,1. Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China and 1. Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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| Abstract: | A three-factor quadratic regression rotation combination design was adopted to optimize the technical conditions of explosion puffing drying for pineapple at variable temperature and pressure difference based on the single factor experiment. The effects of puffing temperature(X_1), puffing pressure(X_2), vacuum drying time(X_3) and the interaction of the three factors on water content(Y_1), color(Y_2), hardness(Y_3) and crispness(Y_4) of product were analyzed. Based on the experimental data, the quadratic regression models of four indexes were deduced, then variables were analyzed with response surface methodology (RSM). The optimized technical conditions of explosion puffing drying for pineapple at variable temperature and pressure difference were obtained. The results indicated the four indexes were affected evidently by the three factors, and the interaction of the three factors. The optimal technical conditions were obtained as follows: puffing temperature of 115-123℃, puffing pressure of 0.04-0.08 Mpa, vacuum drying time of 2-3h. |
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| Keywords: | fruits drying optimization technology temperature pressure response surface methodology pineapple |
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