食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
24期
99-102
,共4页
响应面法%无花果%真空微波%工艺优化
響應麵法%無花果%真空微波%工藝優化
향응면법%무화과%진공미파%공예우화
response surface method%ficus carica%vacuum microwave%process optimization
采用单因素试验法，探讨利用微波真空干燥工艺中，干燥时间、干燥密度、麦芽糊精浓度对无花果果脆的影响。通过响应曲面分析法对影响无花果果脆品质较显著的因素数进行优化，得到无花果果脆的最佳工艺参数为：微波功率1.5 kW，麦芽糊精浓度为27.5%，干燥密度为2870 g/m3，干燥时间为41 min。
採用單因素試驗法，探討利用微波真空榦燥工藝中，榦燥時間、榦燥密度、麥芽糊精濃度對無花果果脆的影響。通過響應麯麵分析法對影響無花果果脆品質較顯著的因素數進行優化，得到無花果果脆的最佳工藝參數為：微波功率1.5 kW，麥芽糊精濃度為27.5%，榦燥密度為2870 g/m3，榦燥時間為41 min。
채용단인소시험법，탐토이용미파진공간조공예중，간조시간、간조밀도、맥아호정농도대무화과과취적영향。통과향응곡면분석법대영향무화과과취품질교현저적인소수진행우화，득도무화과과취적최가공예삼수위：미파공솔1.5 kW，맥아호정농도위27.5%，간조밀도위2870 g/m3，간조시간위41 min。
To optimize the processing condition of crisps from ficus carica, by the processing of Microwave vacuum drying, the effects of drying time, drying density, and concentration of maltodextrin. Response surface methodklogy was employed to formulate a model to optimize processing condition. The results showed that the microwave power was 1.5 kW, the concentration of maltodextrin was 27.5%, the dry density is 2 870 g/m3, and the dry time was 41 min.
