轻工学报2017，Vol.32Issue(1)：21-27,7.DOI:10.3969/j.issn.2096-1553.2017.1.004
响应面法优化非油炸即食牡蛎的微波－热风干燥研究
Optimization of microwave and hot-air drying for non-fried instant oyster by response surface methodology
丘华 1李昊 1崔妍妍 1梁敏2
作者信息
- 1. 广西大学 轻工与食品工程学院，广西 南宁534000
- 2. 南宁职业技术学院 旅游学院，广西 南宁530008
- 折叠
摘要
Abstract
With Crassostrea rivulari as materal,response surface methodology based on Box-Behnken design of experiments was used to analyze the effect of the microwave and hot-air drying on the sensory evaluation of non-fried instant oyster.The results showed that wht optimal process para meters of microwave and hot-air drying were obtained under conditiion of microwave drying power 300 W,microwave drying time 60 s,hot-air drying tempeature 60 ℃ and hot-air drying time 60 min.The color,texture and shape of non-fried instant oyster were significantly improved under the optimal process conditions.关键词
即食牡蛎/微波 -热风干燥/响应面法Key words
instant oyster/micro-wave and hot-air drying/response surface methodolgy分类
轻工纺织引用本文复制引用
丘华,李昊,崔妍妍,梁敏..响应面法优化非油炸即食牡蛎的微波－热风干燥研究[J].轻工学报,2017,32(1):21-27,7.
