摘要
本文研究了真空冷冻干燥预留水分含量、膨化温度、抽空温度、抽空时间、膨化次数对菠萝蜜的含水率、色泽、硬度、脆度、复水性等品质指标的影响。在单因素试验基础上,选择影响最为显著的3个因素：膨化温度、抽空温度、抽空时间作为变量,选取色泽b值、脆度、硬度、含水率作为响应值进行响应面优化试验设计。采用频数分析法对工艺参数进行优化分析,最终确定菠萝蜜真空冷冻-变温压差膨化干燥适宜的工艺参数为：膨化温度87.73~91.24℃,抽空温度58.12~61.31℃,抽空时间2.43~2.77 h。
The effect of preliminary drying moisture content, puffing temperature, vacuum drying temperature, vacuum drying time and puffing time on the moisture content, color, hardness, crispness and rehydration capability of jackfruit product. Based on the single factor experiment, response surface methodology was adopted, choosing puffing temperature, vacuum drying temperature, vacuum drying time as variable, and color b value, hardness, crispness, moisture content as dependent variable. The data was analyzed with frequency analysis method, and the optimal technical conditions were obtained as follows： puffing temperature was 87.73~91.24 ℃, vacuum drying temperature was 58.12~61.31 ℃,vacuum drying time was 2.43~2.77 h.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第11期129-136,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
农业部公益性行业(农业)科研专项(201303077)
新疆生产建设兵团科技支疆计划(2013AB020)
关键词
菠萝蜜
真空冷冻干燥、变温压差膨化
联合干燥
响应面优化
jackfruit
vacuum freezing drying
explosion puffing drying
combination drying
response surface methodology
