摘要
考察预冷温度、水分添加量、预冷压力等因素对白蘑菇的色差和可溶性固形物的影响,通过中心组设计和响应面分析考察因素间的交互作用,优化白蘑菇的预冷工艺。研究结果表明,白蘑菇最优的预冷工艺条件为:预冷温度为5℃、水分添加量5%和最终预冷压力250 Pa。
The technology for vacuum cooled Agaricus bisporus was studied. The influence of temperature, water addition and pressure was dis cussed. Mathematical model for predicting the color and soluble solid was set up by central composite design and response surface analysis（RSA）, and the extraction technology was optimized. The results show that optimum conditions of extraction are： the temperature of 5 ℃, water addition of 5 and the pressure of 250 Pa.
出处
《食品与机械》
CSCD
北大核心
2009年第4期41-44,共4页
Food and Machinery
基金
浙江省自然基金项目(编号:Y307575)
国家"十一五"科技支撑计划项目(编号:2006BAD22B04)
关键词
白蘑菇
预冷
响应面分析
Mushroom
Vacuum cooled
Response surface analysis
