响应面法优化冬枣冻干工艺参数.pdfVIP

※工艺技术 食品科学 2011, Vol. 32, No. 04 135 响应面法优化冬枣冻干工艺参数 郭秉印，张仲欣 (河南科技大学食品与生物工程学院，河南 洛阳 47 1003) 摘 要：在20 0P a 真空条件下，探索冬枣切片的厚度、升华干燥供温、解析干燥供温对枣中V C 含量的影响。通 过二次通用旋转回归组合响应面设计试验建立冻干因素与VC 含量之间的回归模型。采用SA S 9.2 软件进行响应面分 析，得到冬枣最佳真空冷冻干燥工艺参数为枣片厚度5 .5mm 、升华温度－22 . 1℃、解析温度20 .6 ℃。所建模型拟 合较好，可以为生产提供参考。 关键词：冬枣；真空冷冻干燥；响应面分析；参数优化 Optimization of Processing Parameters for Freeze-Drying Winter Jujube GUO Bing-yin ，ZHANG Zhong-xin (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 47 1003, China) Abstract：The effects of three freeze-drying parameters, including winter jujube slice thickness, sublimation drying temperature and desorption drying temperature on vitamin C content in winter jujube after freeze-drying were studied under 200 Pa vacuum condition by conducting 20 experimental runs generated by quadratic generalized rotary regression design to build a regression model between vitamin C content in winter j ujube after freeze-drying and the three parameters. The model was subj ected to response surface analy sis with SAS 9.2 software. The analytical results showed that the optimum freeze-drying conditions for winter jujube were slicing winter jujube to a thickness of 5.5 mm for sublimation drying at －22.1 ℃and desorption drying at 20.6 ℃. The built model was found to have excellent goodness of fit. Hence, it can provide a reference for practical production. Key words ：winter j uj ube ；vacuum freeze-drying ；respon se surface analy sis ；optimization 中图分类号：TQ028.63 文献标识码：A 文章编号：1002-6630(20 11)04-0 135-04 冬枣鲜食可口、皮脆、肉质细嫩品质极佳，是目 鲜沾化冬枣为原料。 前北方落叶果树中的高档鲜食品种，其营养极丰富，含