苹果变温压差膨化干燥工艺优化研究

Optimization of Explosion Puffing Drying Process of Apple at Variable Temperature and Pressure Difference

本实验选取苹果片厚度、抽真空干燥温度和抽真空干燥时间三个因素,分析其对膨化产品含水量、硬度、脆度和色泽的影响,并采用三因子二次回归正交旋转组合设计,对国光苹果变温压差膨化干燥工艺进行了优化。通过试验数据结果推导出描述4个评价指标的二次回归模型,并对其变量进行交互效应和响应面分析,得出优化膨化干燥工艺参数:苹果片厚度为3～4mm,抽真空干燥温度为83～89℃,抽真空干燥时间为35～45min。

A three-factor quadratic regression rotation combination design was adopted to optimize the explosion puffing drying process of apple. The effects of apple slice thickness, vacuum drying temperature and time on water content, hardness, crispness and color of explosion-puffed product were analyzed in this study. Based on the experimental data, the quadratic regression model on the above four indexes was deduced, and then the above three variables were analyzed with interaction effects and response surface methodology （RSM）. The optimal technical conditions are determined as follows： apple slice thickness 3 to 4 mm, vacuum drying temperature 83 to 89 ℃ and vacuum drying time 35 to 45 min.