CAJ | 학술논문

在单因素试验基础上，采用3因子二次回归正交旋转组合设计，优化芒果变温压差膨化干燥的工艺，分析工艺参数（预干燥时间X1，膨化温度X2和抽空时间X3）对芒果脆片品质指标（含水率Y1，硬度Y2，脆度Y3，色泽Y4和膨化度Y5）的影响。结果表明，预干燥时间、膨化温度和抽空时间对芒果脆片的含水率、色泽、硬度及其因子交互作用对芒果脆片品质指标均有显著性影响。采用二次回归模型建立芒果脆片综合品质评分；响应面法优化分析，获得芒果变温压差膨化干燥最优工艺参数范围为：预干燥时间2.30~2.91 h，膨化温度75.10~84.91℃，抽空时间1.10~1.74 h。
재단인소시험기출상，채용3인자이차회귀정교선전조합설계，우화망과변온압차팽화간조적공예，분석공예삼수（예간조시간X1，팽화온도X2화추공시간X3）대망과취편품질지표（함수솔Y1，경도Y2，취도Y3，색택Y4화팽화도Y5）적영향。결과표명，예간조시간、팽화온도화추공시간대망과취편적함수솔、색택、경도급기인자교호작용대망과취편품질지표균유현저성영향。채용이차회귀모형건립망과취편종합품질평분；향응면법우화분석，획득망과변온압차팽화간조최우공예삼수범위위：예간조시간2.30~2.91 h，팽화온도75.10~84.91℃，추공시간1.10~1.74 h。
Optimization of explosion puffing drying for mango is investigated by three factors quadratic regression rotation combination design, based on single factor experiment in the present paper. The effect of processing parameters, including pre-drying time (X1), puffing temperature (X2), vacuum time (X3) and the interaction of the three factors on water content (Y1), hardness (Y2), crispness (Y3), color (Y4), and puffing degree (Y5) of the products are investigated in the present paper. Moreover, the weights of five evaluation indexes are determined by factor analysis through comprehensive evaluation value. The result indicates that the three quality indexes of mango chips are significantly affected by pre-drying time, puffing temperature, vacuum time, and the interaction of the three factors. Based on the experimental data, the quadratic regression models of five indexes are deduced. Weights of five evaluation indexes and comprehensive evaluation values are determined by factor analysis. The optimal processing parameter range of explosion puffing drying for mango are obtained by response surface methodology (RSM) analysis. The optimal parameters are pre-drying time of 2.30~2.91 h, puffing temperature of 75.10~84.91 ℃and vacuum time of 1.10~1.74 h.