南方农业学报2011，Vol.42Issue(2)：188-191,4.
微波膨化苹果脆片的响应曲面法优化分析
Optimization of response surface methodology for microwave puffing of apple chips
卢晓会 1黄午阳 2李春阳1
作者信息
- 1. 江苏省农业科学院农产品加工研究所,南京,210014
- 2. 扬州大学,江苏扬州,225009
- 折叠
摘要
Abstract
[Objective]In order to develop a high quality and efficient apple chips production technology, the response surface methodology of microwave puffing was optimized. [Method ]The experiment was conducted to investigate the effect of various slice thickness (A), moisture content of pre-dried apple chips (B), puffing time (C), microwave power (D) and their interaction on the expansion rate of microwave puffing apple chips by using response surface analysis with the pre-dried red Fuji apple slices. [Results]The results showed that slice thickness, puffing time and microwave power significantly affected the expansion rate of microwave puffed apple chips. In addition, the interaction of puffing time and microwave power were found to be significant. According to response surface analysis, the optimum puffing conditions were as follows: 6 mm slice thickness, 18％ moisture content of apple slices, mid-range microwave power, and 30.0s puffing time. [Conclusion]The response surface methodology for microwave puffing apple chips was developed for obtaining high quality and good flavor crispy apple chips by optimizing the appropriate slice thickness, microwave power and puffing time.关键词
微波膨化/苹果脆片/膨化率/响应曲面法Key words
microwave puffing/ apple chips/ expansion rate/ response surface methodology分类
农业科技引用本文复制引用
卢晓会,黄午阳,李春阳..微波膨化苹果脆片的响应曲面法优化分析[J].南方农业学报,2011,42(2):188-191,4.
