苹果渗透脱水的响应面优化分析

Optimization of Osmotic Dehydration of Apple Cubes by the Response Surface Methodology

以渗透时间、渗透温度、渗透液浓度和反应的固液比为自变量,以失水率、固形物增加率,以及干燥后产品的复水率为应变量,对苹果进行渗透脱水响应面试验研究。应用响应面分析的方法对试验结果进行优化分析,得出最佳工艺为:渗透时间为110min,渗透温度为35℃,渗透液的浓度为40°Brix+质量分数为4.5%的NaCl,反应的固液比为1∶10。

The osmotic dehydration of apple is investigated by response surface methodology. The osmotic time, osmotic temperature, solute concentration and solid-liquid ratio are taken as the variances, and the water loss, solid gain and rehydration ratio are taken as the dependent variances in our study. The osmotic dehydration process of apple is also optimized by the response surface methodology. The best parameters are： osmotic time 110 minutes, osmotic temperature 35℃, concentration 40°, Brix＋4.5% w/w NaCl and solid-liquid ratio 1 ： 10.