CAJ | 학술논문

为确定菠萝蜜变温压差膨化工艺最佳工艺参数，在单因素试验基础上运用响应面优化法进行优化试验，研究膨化温度、抽空温度、抽空时间3个因素对于菠萝蜜干的色泽b*值、含水率、脆度、硬度的影响以及各因素之间的交互作用。结果表明，菠萝蜜变温压差膨化试验工艺的最佳参数为膨化温度86~95℃，抽空温度59~64℃，抽空时间133~169 min。
위학정파라밀변온압차팽화공예최가공예삼수，재단인소시험기출상운용향응면우화법진행우화시험，연구팽화온도、추공온도、추공시간3개인소대우파라밀간적색택b*치、함수솔、취도、경도적영향이급각인소지간적교호작용。결과표명，파라밀변온압차팽화시험공예적최가삼수위팽화온도86~95℃，추공온도59~64℃，추공시간133~169 min。
In order to determine the optimum parameters of explosion puffing drying at modified temperature and pressure for jackfruit based on the single factor experiment, the effects of puffing temperature, vacuum temperature, vacuum drying time and the interaction of the three factors on value b*, water content, crispness and hardness of product are analyzed with response surface methodology. The optimal technical conditions are obtained as follows: puffing temperature is 86~95 ℃, vacuum temperature is 59~64℃, vacuum drying time is 133~169 min.