食品工业科技2018，Vol.39Issue(12)：177-184,8.DOI:10.13386/j.issn1002-0306.2018.12.031
响应面优化菠萝蜜果粉真空冷冻干燥工艺
Optimization of vacuum freeze-drying of jackfruit powder by response surface methodology
摘要
Abstract
To optimize the processing parameters in vacuum freeze-drying of jackfruit powder,based on the single factor text,the response surface methodology was used to design the experiment.The effects of drying temperature,maltodextrin,liquid ratio on the interaction of moisture content,solubility and color were investigated in this study.The results showed that the technological parameters of the optimized vacuum freeze-dried jackfruit powder were the drying temperature of 56 ℃,the amount of maltodextrin of 9％ and the liquid ratio of 1∶2 g/mL.Under the optimal conditions,jackfruit powder showed moisture content,solubility,color with 2.29％,88.10％,5.86,respectively.The optimization technology would provide a theoretical basis for the further development of jackfruit powder.关键词
菠萝蜜果粉/真空冷冻干燥/响应面实验/工艺优化Key words
jackfruit powder/vacuum freeze drying/response surface methodology/process optimization分类
轻工纺织引用本文复制引用
王颖倩,张伟,朱科学,谭乐和,张彦军,吴刚..响应面优化菠萝蜜果粉真空冷冻干燥工艺[J].食品工业科技,2018,39(12):177-184,8.基金项目
中国热带农业科学院基本科研业务费专项资金(1630142017021) （1630142017021）
海南自然科学基金创新研究团队项目(2017CXTD018). （2017CXTD018）
