响应面法优化葡萄干脆果脉动压差闪蒸干燥工艺

doi:10.6048/j.issn.1001-4330.2021.08.020

摘要/Abstract

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

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

中图分类号:

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.

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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