摘要
为获得猕猴桃果粉真空冷冻干燥的最佳工艺,以猕猴桃果浆为原料,以Vc含量、色差ΔE以及干燥速率为评价指标,以物料厚度、绝对压强、隔板温度为因素进行三因素Box-Behnken响应面试验,建立二次多项式回归模型,分析影响各指标的主次因素及因素间的交互作用,用遗传算法优化得出猕猴桃果粉真空冷冻干燥的最佳工艺参数,并加以验证。结果表明,猕猴桃果粉真空冷冻干燥的最优工艺参数为:物料厚度为8 mm,绝对压强为20 Pa、隔板温度40℃,在该参数条件下,猕猴桃果粉的Vc含量为51.75 mg/10 g、ΔE为3.82、干燥速率为1.89%/h。建立的各指标回归模型显著(P<0.05),失拟项均不显著(P>0.05),模型可用于分析和预测真空冷冻干燥工艺参数对猕猴桃果粉各考察指标的影响。研究为真空冷冻干燥技术应用于猕猴桃果粉的干燥加工提供技术依据。
The influence of the vacuum freeze drying conditions of kiwifruit pulp,including the pressure,thickness of frozen pulp and heating temperature,on the properties of dried kiwifruit powder,such as the vitamin-C content,drying-rate and color difference,was analytically investigated in Box-Behnken response surface design,mathematically formulated with quadratic regression model,numerically simulated in genetic algorithm and experimentally evaluated for the process optimization.Freeze-dried under the optimized conditions,including a thickness of 8 mm,a pressure of 20 Pa and a temperature of 40℃,the kiwifruit powder had a vitamin-C content of 51.75 mg/10 g,a color difference of 3.82 and a drying-rate of 1.89%/h.We suggest that the self-developed quadratic regression model be of some theoretical and technological interest in production of vacuum freeze-dried kiwifruit power on industrial scale.
作者
袁蕉蕉
赵武奇
于维平
宋亚冬
李冬璐
YUAN Jiaojiao;ZHAO Wuqi;YU Weiping;SONG Yadong;LI Donglu(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China)
出处
《真空科学与技术学报》
CAS
CSCD
北大核心
2021年第1期69-74,共6页
Chinese Journal of Vacuum Science and Technology
基金
陕西师范大学大学生创新创业项目(201910718056)
陕西省重点研发计划项目(2018TSCXL-NY-01-02)。
关键词
猕猴桃果粉
真空冷冻干燥
响应面
优化
遗传算法
Kiwifruit Powder
Freeze-Drying
Response surface
Optimization
Genetic algorithm
作者简介
联系人:赵武奇,Tel:029-85310517,E-mail:zwq65@163.com。
