摘要
为了确定适宜的双孢菇膨化干燥工艺,在单因素的基础上,采用Box-Behnken中心组合响应面设计,对双孢菇膨化工艺进行了优化,分析了初始含水量(X1),切片厚度(X2),微波功率(X3)3因素作为输入变量,对膨化度(Y1)、感官得分(Y2)指标的影响。根据试验数据推论出描述这2个指标的二次回归模型,并进行了响应面分析,得出了双孢菇优化膨化工艺。结果表明:在微波功率为540 W、双孢菇片厚度为8 mm、双孢菇初始含水率为38%的条件下,膨化率达到195%,感官指标为9.5。
A Box-Behnken response surface methodology was adopted to optimize the technical conditions of explosion puffing drying for Agaricus bisporus based on the single factor experiment. The effects of moisture content （X1） , thicknesses of sliced （X2） , microwave power （X3） of the three factors on expansion ratios （ Y1 ） and sense quality （Y2） of product were analyzed. Based on the experimental data, the quadratic regression models of two indexes were deduced, then, variables were analyzed with response surface methodology （RSM）. The optimized technical conditions of explosion puffing for Agaricus bisporus were obtained. The results indicated that the optimal technical conditions were obtained as follows： microwave power of 540W, the thickness of Agaricus bisporus chips was 8mm and the moisture content of 38%. The expansion ratio and sense quality reached maximum of 195% and 9.5, respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第1期106-110,共5页
Food and Fermentation Industries
基金
唐山市科学技术研究与发展计划(09120202A-7)
关键词
双孢菇
微波
膨化
响应面
优化
Agaricus bisporus, microwave power, puffing,response surface methodology,optimization
