响应面法优化番木瓜渗透脱水工艺.pdfVIP

热带作物学报 2015 ， 36(3): 611-616 Chinese Joumal of Tropical Crops 晌应面法优化番木瓜渗透脱水工艺 李 辉 1 ，吴巧梅 1 ，林福兴 2 ，林毅雄气林河通步 1 闽南师范大学生物科学与技术学院，福建漳州 363∞0 2 福建农林大学食品科学学院，福建福州 35α02 摘 要 以糖液浓度(40%-60% )、渗透脱水温度(30 C-6O C)和浸渍时间 (2-8 h) 为因素，以失水率(WL)和固 形物增加率(5G)为响应变量，采用响应面法优化番木瓜的渗透脱水条件。根据响应面(Box-Behnken)试验设计进 行试验，以失水率最大和固形物增加率最小为指标对渗透脱水过程进行优化。结果表明，番木瓜渗透脱水的最 佳工艺参数为:糖液浓度 60% 、温度 52.95 C、浸渍时间 7.33 h。 关键词 番木瓜;渗透脱水;响应面;优化 中图分类号 5668.2 文献标i只码 A Optimization of Osmotic Dehydration Conditions of Papaya Pieces Using Response Surface Methodology 1 1 口 Hui , WU Qiaomei ，口N Fuxin矿， UN Yixion矿， UN Heton lf 1切。1 0/ Biological Scie町e and Biotechrwlogy, Minoon Normal University, Zhangzhou, Fujian 3631仪刃 China 2 College 0/ Food Science， 向iian Agriculture and Forestry University, Fi旧ho民 F可町 35α胆 Ch阳 Abs衍act Os motic dehydration conditions of papaya pieces were optimized using response surlace me也odo1ogy. ηle independent process variah1es for osmotic dehydration process were sucrose concentration(409毛毛0%). process temperat旧e (30-60 C) and immersion time(2-8 h)and 由e response variah1es were water 10ss(WL) and solid gain(5G). 咀le experimen怡 were conducted according to response surface methodo1ogy (Box -Behnken) design. 四le osmotÏc dehydration process was optimized for maximum water 10ss and minimum solid gain. The results showed 由at 由e optimum conditions of osmotic dehydration for papaya pieces were 60% sucrose concentration. 52.95 C process temperature and 7.33 h immersion time. Key words Papaya (Carica papaya L.); Osmotic dehydration; Response surface methodo1ogy; Optimization doi 1O.3969/j .issn.lα)()-2561.2015.03.028