摘要
为了对甘薯片气流膨化工艺进行优化,在单因素试验的基础上,采用三因子二次正交旋转组合设计,分析了膨化温度、抽空干燥温度和抽空干燥时间对产品的硬度、脆度和色泽的影响,并对变量进行了响应曲面分析。研究结果表明,膨化温度、抽空干燥温度和抽空干燥时间对甘薯片的品质指标有显著影响;得出的较佳气流膨化甘薯片工艺参数组合为:膨化温度91℃,抽空干燥温度75℃,抽空干燥时间47min。研究结果可以为气流膨化甘薯片的工业化生产提供参考。
In order to optimize the technology for explosion puffing of sweet potato chips,on the basis of single-factor experiments,a three factors quadratic regression rotation combination design was adopted. The effects of the puffing temperature,vacuum drying temperature and vacuum drying time on the hardness,crispness and color indexes of the sweet potato chips prepared by explosion puffing drying was studied,and variables were analyzed with response surface methodology（RSM） . The results showed that puffing temperature,vacuum drying temperature and vacuum drying time have significant effects on the quality indexes of the sweet potato chips. The optimum explosion puffing conditions were obtained as follows： the puffing temperature is 91℃,vacuum drying temperature is 75℃ and vacuum drying time is 47 minutes. The results can provide reference for industrial production of air puffing sweet potato chips.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2010年第11期361-367,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
江苏省农业科技自主创新资金CX(08)146
关键词
干燥
硬度
颜色
工艺优化
气流膨化
甘薯片
drying
hardness
color
technology optimization
explosion puffing
sweet potato chips
作者简介
江宁（1983-），男，江苏南京人，主要从事农产品精深加工研究。南京江苏省农业科学院，210014。Email：jn19831109@yahoo．com．cn
通信作者：刘春泉（1959-），男，江苏如东人，研究员，主要从事农产品精深加工及产业化开发研究。南京江苏省农业科学院，210014。Email：liuchunquan2009@163．com
