Optimization of Pulsed Sudden Decompression Flash Drying Process  for Crispy Raisin by Response Surface Methodology

doi:10.6048/j.issn.1001-4330.2021.08.020

Xinjiang Agricultural Sciences ›› 2021, Vol. 58 ›› Issue (8): 1529-1539.DOI: 10.6048/j.issn.1001-4330.2021.08.020

• Plant Protection·Horticultural Special Local Products·Physiology and Biochemistry·Agricultural Equipment Engineering and Mechanization • Previous Articles Next Articles

Optimization of Pulsed Sudden Decompression Flash Drying Process for Crispy Raisin by Response Surface Methodology

LEI Jing¹, BI Jingfeng², LIAN Weijia¹, CHEN Ya¹, HAN Chen¹

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

Received:2021-01-15 Online:2021-08-20 Published:2021-08-09
Correspondence author: BI Jinfeng(1970-) , male, Han nationality, researcher , Direction: Comprehensive Utilization Technology of by-products and intensive processing of fruits and vegetables, (E-mail)bijinfeng2010@163.com
Supported by:
Tianshan Youth Project (Excellent Young Scientific and Technological Talent)(2019Q052)

响应面法优化葡萄干脆果脉动压差闪蒸干燥工艺

雷静¹, 毕金峰², 廉苇佳¹, 陈雅¹, 韩琛¹

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

通讯作者: 毕金峰(1970-),男,研究员,博士生导师,研究方向为果蔬精深加工与副产物综合利用技术,(E-mail)bijinfeng2010@163.com
作者简介:雷静(1982-)女,新疆沙湾人,副研究员,硕士研究生,研究方向为农产品加工,(E-mail)839130762@qq.com
基金资助:
天山青年计划项目(优秀青年科技人才)(2019Q052)

Abstract

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.

Key words: raisin crisp; pulsed sudden decompression flashing drying; quality; sensory score; response surface methodology

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。

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

CLC Number:

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.

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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Optimization of Pulsed Sudden Decompression Flash Drying Process for Crispy Raisin by Response Surface Methodology

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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