| 响应面法优化葡萄干脆果脉动压差闪蒸干燥工艺 |
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| 引用本文： | 雷静,毕金峰,廉苇佳,陈雅,韩琛.响应面法优化葡萄干脆果脉动压差闪蒸干燥工艺[J].新疆农业科学,2021,58(8):1529-1539. |
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| 作者姓名： | 雷静 毕金峰 廉苇佳 陈雅 韩琛 |
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| 作者单位： | 1.新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838000;2.中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京 100193 |
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| 基金项目： | 天山青年计划项目(优秀青年科技人才)(2019Q052) |
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| 摘 要： | 【目的】研究响应面分析法优化葡萄干脆果脉动压差闪蒸干燥工艺,为葡萄干加工企业提供技术支撑。【方法】以无核白葡萄干为原料,通过单因素实验及方差分析得出影响葡萄干脆果品质显著的因素,利用响应面法分析各因素对葡萄干脆果感官评分值的影响,确定最优的葡萄干脆果脉动压差闪蒸干燥工艺。【结果】抽空温度、闪蒸温度、 闪蒸时间为3个影响较大的因素,建立3因素3水平的Box-Behnken中心组合实验,各因素与葡萄干脆果感官评分值的数学模型为Y=93.92-1.46A-0.97B-0.64C+0.42AB-0.65AC-0.18BC-3.21A2-2.19B2-1.46C2。【结论】脉动压差闪蒸干燥膨化葡萄干的最佳条件为抽空温度58.86℃,闪蒸温度103.80℃,闪蒸时间5.42 h,感官评分最大理论值为94.3分。
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| 关 键 词： | 葡萄干脆果 脉动压差闪蒸干燥 品质 感官评分 响应面法 |
| 收稿时间： | 2021-01-15 |
Optimization of Pulsed Sudden Decompression Flash Drying Process for Crispy Raisin by Response Surface Methodology |
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| LEI Jing,BI Jingfeng,LIAN Weijia,CHEN Ya,HAN Chen.Optimization of Pulsed Sudden Decompression Flash Drying Process for Crispy Raisin by Response Surface Methodology[J].Xinjiang Agricultural Sciences,2021,58(8):1529-1539. |
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| Authors: | LEI Jing BI Jingfeng LIAN Weijia CHEN Ya HAN Chen |
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| Institution: | 1. Institute of Turpan Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan Xinjiang 838000, China; 2. Key Laboratory of Agro-product Processing, MOARA,Institute of Food Sciences and Technology, Chinese Academy of Agricultural Sciences,Beijing 100193,China |
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| Abstract: | 【Objective】 Response surface methodology was used to optimize the flash drying process of raisin crisp fruit in the hope of providing technical support for raisin processing enterprises and new ideas for the development of raisin in Turpan. 【Methods】 In this project, the seedless white raisin was used as raw material and the factors affecting the quality of raisin crisp fruit were obtained by single factor experiment and variance analysis. The effect of each factor on the sensory score of raisin crisp fruit was analyzed and the optimum flash drying technology determined by response surface methodology. 【Results】 The single factor experiment selected three factors which had great influence on extraction temperature, flash temperature and flash time, and further set up a three-factor and three-level Box-Behnken central composite experiment, from which, the mathematical model of all factors and the sensory score of raisin crisp fruit was obtained as: Y = 93.92-1.46A-0.97B-0.64C+0.42AB-0.65AC-0.18BC-3.21A2-2.19B2-1.46C2. 【Conclusion】 The optimum conditions for pulsed sudden decompression flash drying of puffed raisins are that the extraction temperature is 58.86℃, flash temperature is 103.80℃, flash time is 5.42 h,and the maximum theoretical value of the sensory score is 94.3. |
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| Keywords: | raisin crisp pulsed sudden decompression flashing drying quality sensory score response surface methodology |
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