《响应面法优化寒富苹果真空冷冻干燥工艺 Optimization of Vacuum Freeze-Drying of Apple Slices by Response Surface Methodology》.pdfVIP

922013．VoL34,No．10 良品科学 ※工艺技术 响应面法优化寒富苹果真空冷冻干燥工艺 孟宪军，高琨，李斌，颜廷才，崔晓雅，阎婷 1 (沈阳农业大学食品学院，辽宁沈阳 10866) 摘要：在前期单因素试验基础上，采用Box—Behnken试验设计建立寒富苹果真空冷冻干燥的回归模型，分析寒富 苹果片厚度、加热板温度、绝对压力对苹果片酥脆度、色差值和水分含量的影响。结果表明：寒富苹果真空冷冻干 燥最佳工艺条件为寒富苹果片厚度8．31mm、加热板温度71．62℃、绝对压力62．76Pa，实验证明实测值与预测值之间 具有较好的拟合度。 关键词：寒富苹果；真空冷冻干燥；响应面法 ofVacuum of Slices Surface OptimizationFreeze—DryingApple byResponseMethodology MENG Kun，LIBin，YAN Xian-jun，GAO Ting—cai，CUIXiao—ya，YANTing ofFood 110866，China) (College Science，ShenyangAgriculturalUniversity，Shenyang surface to theconditionsforvacuumfreeze of Abstract：Responsemethodology(RSM)wasemployedoptimize drying slices．Thethicknessof and wereconsideredtobethemost apples appleslices，heatingplatetemperatureworkingpressure factors the of slicesaswellas characteristicsoffinal importantaffectingfreeze—dryingapple quality products(crispness， model eachofthe characteristicswith tothe factors color,moisture)．A indicating quality respect regression important based was onaBox—Behnken surface establishedthe developed responsemethodology,weoptimal design．Byemploying conditionsforvacuum slicesasfollows：8．31 ITIYnthick slices．71．62℃of and dryingapple apple heatingplatetemperature 62．76Paof wasa betweenthe and characteristi