食品工业科技2017，Vol.38Issue(18)：183-188,6.DOI:10.13386/j.issn1002-0306.2017.18.035
基于模糊数学评价法优化木瓜脆片真空油炸工艺
Optimization on vacuum frying technology of papaya chips based on fuzzy mathematics sensory evaluation
摘要
Abstract
To optimize the vacuum frying technological parameter of papaya chips and to provide theoretical basis for the development of papaya snack instant foods.Sensory evaluation factors included color,shape,crisp extents and greasy sense.Orthogonal test on the basis of single factor experiment was conducted to investigate the effect of vacuum frying temperature,frying time and vacuum degree on quality of papaya chips.The resuhs showed that the weighting set of papaya chips based on sensory evaluation was K =(color 0.26,shape 0.21,crisp extent 0.35,greasy sense 0.18)and the optimal technological condition was as follows:vacuum frying temperature 100 ℃,frying time 35 min,vacuum degree 0.09 MPa.Under this condition,the sensory evaluation level of papaya chips was excellent with the peak of 0.656.The product was especially crispy and delicious,as well as nutritious and easy to be accepted by consumers.Fuzzy mathematics applied to sensory evaluation greatly eliminated the effect of subjective factor on evaluation result,which made the evaluation result objective and accurate.关键词
模糊数学/感官评价/真空油炸/木瓜/酥脆Key words
fuzzy mathematics/sensory evaluation/vacuum frying/papaya/crisp分类
轻工纺织引用本文复制引用
朱由珍,吉薇,吉宏武,高静,刘书成,阮楚威..基于模糊数学评价法优化木瓜脆片真空油炸工艺[J].食品工业科技,2017,38(18):183-188,6.基金项目
国家虾产业技术体系建设(CARs-47) （CARs-47）
广东省高等学校学科建设项目(2013CXZDA020) （2013CXZDA020）
广东省产学研项目(2013B090600155) （2013B090600155）
广东海洋大学创新强校基金项目(GDOU2013050314,GDOU2014050203). （GDOU2013050314,GDOU2014050203）
