食品与发酵工业2009，Vol.35Issue(6)：91-95,5.
改善烟熏鱿鱼圈色泽的工艺研究
Research of Processing Technique on Improving Smoked Squid's Color
王宏海 1戴志远 1张虹 1翁丽萍1
作者信息
- 1. 浙江工商大学水产品加工研究所,浙江,杭州,310012
- 折叠
摘要
Abstract
Response surface methodology was applied to optimize smoked squid's color. Smoking temperature,smoking time and smoking concentration were selected as main factors. Base on the single factor experiment, 3×3 ex-periment design was developed by the second-order regression design method. DE* was used as the responsive value.The response surface method was employed to analyze the results of experiments. The results indicate that the optimum conditions for smoking squid were: the smoking temperature 41.2℃, the smoking time 38.1 min and the smoking concentration (ventilator speed) 871 r/min. Verification tests showed that the established technical parameters were reliable and practical.关键词
鱿鱼/烟熏加工/响应面分析法Key words
squid, smoking process, response surface methodology分类
轻工纺织引用本文复制引用
王宏海,戴志远,张虹,翁丽萍..改善烟熏鱿鱼圈色泽的工艺研究[J].食品与发酵工业,2009,35(6):91-95,5.
