均匀设计法优化冬瓜膨化工艺

Optimization of Puffing Technology for Wax Gourd Chips by Uniform Design

为对冬瓜脆条真空微波联合气流膨化工艺进行优化,采用均匀设计法,考察预干燥后含水率、微波功率和时间、膨化温度、抽空干燥温度和时间6因素5水平对膨化率、脆度、亮度L*和终含水率的影响,并通过逐步回归法对数据进行分析。结果表明,最佳膨化工艺参数组合为:预干燥后含水率47.4%,微波功率8.5W·g-1,微波加热时间为135s,膨化温度为106℃,抽空干燥温度为72℃,抽空干燥时间为85min。研究结果可为真空微波联合气流膨化冬瓜脆条的工业化生产提供参考。

In order to optimize the technology for combined vacuum microwave and explosion puffing of wax gourd chips, the effects of six factors, each factor corresponding to 5 levels, such as the moisture content of the pre-dehydrating wax gourd slices, microwave power and time, puffing temperature, vacuum drying temperature and time on puffing ratio, brittleness, color and moisture content indexes of the wax gourd chips prepared by combined vacuum microwave and explosion puffing drying were investigated by uniform design. The experimental data were analyzed on the basis of stepwise regression. The optimum puffing conditions were obtained as follows： the moisture content of the pre- dehydrating wax gourd slices was controlled at 47.4% , microwave power was selected at 8.5W ·g-1, microwave heating lasted for 135s, puffing temperature was selected at 106℃ ,vacuum drying temperature was controlled at 72℃, vacuum drying lasted for 85 min. The results can provide reference for industrial production of combined vacuum microwave and explosion puffing of wax gourd chips.