农业工程学报2001，Vol.17Issue(1)：119-124,6.
微波爆玉米花制备条件的优化研究
Optimization of Preparing Condition
for Microwave Popcorn
胡卓炎 1Liang 2H.H1
作者信息
- 1. 华南农业大学食品科学系,
- 2. 香港理工大学应用生 物与化学科技系,
- 折叠
摘要
Abstract
Microwave popcorn was analyzed by using response surface metho dology to find out the effect of different weight of charge, heating time and in gredient additions on popped kernels ratio (Y1), expansion index (Y2), and sensory score (Y3) of microwave popping corn and the prediction mod els were established. The models of Y1, Y2 and Y3 showed no signi ficant lack of fit at 5%, 5% and 10% (p1＞0.05, p2＞0.05 and p3＞0 .1). But they were statistically significant at 5%, 1% and 1% (p1＜0.05, p2＜0.01 and p3＜0.01) with R2 values of 0.8139, 0.8737 and 0.9160 respectively. All the models were appropriate to express response variabl es. The preparing condition was optimized by using desirability function approac h for simultaneous optimization of several variables levels that were 1.518 weig ht of ch arge, 0.518 heating time and 1.118 ingredient additions. The popped kernels rati o, expansion index and sensory score under the optimum condition were 97.5%, 11. 0 and 7.2 respectively.关键词
微波/爆玉米花/优化/响应曲面分类
农业科技引用本文复制引用
胡卓炎,Liang,H.H..微波爆玉米花制备条件的优化研究[J].农业工程学报,2001,17(1):119-124,6.
