摘要
以新鲜柠檬片为原料,通过单因素试验,研究了微波功率、真空度、柠檬片厚度对柠檬干片VC含量、可滴定酸含量、复水比、色差值的影响,采用Box3Behnken设计试验,选取微波功率、真空度、柠檬片厚度为自变量,以VC含量、可滴定酸含量、复水比、色差值为响应值,进行3因素3水平的旋转正交组合试验,分别建立了VC含量、可滴定酸含量、复水比,色差值的非线性回归数学模型;同时通过Design3Expert软件选取VC含量、可滴定酸含量、复水比取最大值,色差值取最小值得到了微波真空干燥柠檬片的优化工艺参数为微波功率1.01 k W、真空度72.4 k Pa、柠檬片厚度4 mm。
The microwave power,vacuum degree and thickness of lemon slices on vitamin C content,titratable acid content,rehydration rate,hygroscopicity value of chromatism of lemon slices drying process were studied.Through Box-Behnken design,microwave power,vacuum degree,lemon slice thickness were chosen as independent variables,vitamin C content,titrable acid,rehydration rateand hygroscopicity,chromatism value were chosen as the responses,a three factors four levels rotated orthogonal combination experiment was carried out. Mathematical models of vitamin C content,titratable acid content,rehydration rate hygroscopicity and value of chromatism were established separately. The best parameters of the drying process were： microwave power 1. 01 k W,vacuum at 72. 4 k Pa,lemon slice thickness 4 mm.
作者
周琦
彭林
陈厚荣
ZHOU Qi;PENG Lin;CHEN Hou-rong(Food Science College, Southwest University, Chongqing 400715, China;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory（Chongqing） , Chongqing 400716, China;Chongqing Agricultural Product Processing Technology Key Laboratories,Chongqing 400716, China;National Demonstration Center for Experimental Food Science and Technology Education （Southwest University） Chongqing 400715, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第4期186-193,共8页
Food and Fermentation Industries
关键词
柠檬片
微波真空干燥
品质
优化
lemon slices
microwave vacuum drying
quality
optimization
