响应面法优化真空油炸_热风联合干燥桃脆片工艺.pdfVIP

※工艺技术 食品科学 2011, Vol. 32, No. 04 11 7 响应面法优化真空油炸-热风联合干燥 桃脆片工艺 李伟荣，任爱清，陈国宝 (丽水市农业科学研究院，浙江丽水 323000) 摘 要：以真空油炸温度、分阶段干燥的水分转换点、后期热风干燥阶段温度为影响因素，以桃脆片含油率为评 价指标进行响应面优化分析，得出联合干燥最佳工艺参数为切片厚度2mm 、漂烫3min 、真空油炸温度87 .1℃、水 分转换点15.9% 、热风干燥温度65.5 ℃。根据实际操作条件，调整最佳联合干燥工艺为切片厚度2mm 、漂烫3min 、 真空油炸温度87 ℃、分阶段干燥的水分转换点16 % 、热风干燥温度6 6 ℃。验证实验表明，最佳工艺条件下测得 联合干燥桃脆片的含油率为12 .5% ，与理论预测值的误差为5 .9% 。 关键词：真空油炸；联合干燥；桃脆片 Process Optimization for Combined Vacuum-frying and Hot-air Drying of Peach Chips LI Wei-rong ，REN Ai-qing ，CHEN Guo-bao (Lishui Insistute of Agriculture Science, Lishui 323000, China) Abstract ：In combination of hot-air drying, vacuum frying was utilized to process peach chip s. Vacuum-frying temperature, moisture content after vacuum drying and hot-air drying temperature were recognized as main factors that affect oil content of peach chips. From the results of response surface analysis, it was found that the optimum conditions for the combined vacuum and hot-air drying of peach chips based on oil content of peach chips were sequential operations of 3 min blanching followed by vacuum drying at 87.1 ℃until a moisture content of 15.9% and hot-air drying at 65.5 ℃for processing 2 mm thick peach slices. Con sidering actual operating situations, vacuum-frying temperature, moisture content after vacuum drying and hot-air drying temperature were modified to be 87 ℃, 16% and 66 ℃, respectively, and the other conditions were kept unchanged. Under the modified processing conditions, the actual value of oil content in peach chips after hot-air drying was 12.5%, exhibiting 5.9% relative error when compared to the theoretically predicted value. Key words ：vacuum