农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
7期
21-25,28
,共6页
陈晓旭%易建勇%毕金峰%刘璇%周林燕%陈芹芹
陳曉旭%易建勇%畢金峰%劉璇%週林燕%陳芹芹
진효욱%역건용%필금봉%류선%주림연%진근근
火龙果%热风干燥%变温压差膨化干燥%响应面
火龍果%熱風榦燥%變溫壓差膨化榦燥%響應麵
화룡과%열풍간조%변온압차팽화간조%향응면
Pitaya%hot-air drying%explosion puffing drying%response surface
采用响应面方法优化火龙果热风联合变温压差膨化干燥工艺，分析预干燥含水率、膨化温度、抽空温度3个因素对火龙果膨化产品色泽、硬度、脆度和复水比的影响。采用因子分析法确定指标的权重，通过综合评分得到火龙果热风联合变温压差膨化干燥的最佳工艺参数范围。结果表明，预干燥含水率、膨化温度、抽空温度3个因素对产品的色泽、硬度、脆度和复水比均影响显著。火龙果热风联合变温压差膨化干燥的最佳工艺参数范围为预干燥含水率10.23%~20.56%，膨化温度90.68~100.23℃，抽空温度55.69~65.23℃。
採用響應麵方法優化火龍果熱風聯閤變溫壓差膨化榦燥工藝，分析預榦燥含水率、膨化溫度、抽空溫度3箇因素對火龍果膨化產品色澤、硬度、脆度和複水比的影響。採用因子分析法確定指標的權重，通過綜閤評分得到火龍果熱風聯閤變溫壓差膨化榦燥的最佳工藝參數範圍。結果錶明，預榦燥含水率、膨化溫度、抽空溫度3箇因素對產品的色澤、硬度、脆度和複水比均影響顯著。火龍果熱風聯閤變溫壓差膨化榦燥的最佳工藝參數範圍為預榦燥含水率10.23%~20.56%，膨化溫度90.68~100.23℃，抽空溫度55.69~65.23℃。
채용향응면방법우화화룡과열풍연합변온압차팽화간조공예，분석예간조함수솔、팽화온도、추공온도3개인소대화룡과팽화산품색택、경도、취도화복수비적영향。채용인자분석법학정지표적권중，통과종합평분득도화룡과열풍연합변온압차팽화간조적최가공예삼수범위。결과표명，예간조함수솔、팽화온도、추공온도3개인소대산품적색택、경도、취도화복수비균영향현저。화룡과열풍연합변온압차팽화간조적최가공예삼수범위위예간조함수솔10.23%~20.56%，팽화온도90.68~100.23℃，추공온도55.69~65.23℃。
In this paper,the pitaya drying process by combination of hot-air and explosion puffing drying is optimized. Color, density,brittleness and rehydration ratio are used to determine the effects of pre-drying water content,puffing temperature and evacuation temperature by using the response surface method. Factor analysis method is used to determine the drying quality of pitaya too. The results show that the pre-drying water content,puffing temperature and evacuation temperature affect apparently on the quality of dried pitaya. Optimal combination of hot-air and explosion puffing drying parameters of pitaya are:pre-drying water content 10.23%~20.56%,puffing temperature 90.68~100.23 ℃,evacuation temperature 55.69~65.23 ℃.
