摘要
以失水率(WLR)和固形物增加率(SGR)为实验指标,采用二次回归正交旋转设计,选取葡萄糖溶液浓度(10%～40%)、氯化钠溶液浓度(2%～5%)、温度(35～65℃)、切片厚度(3～7mm)和渗透时间(60～150min)为影响因素,研究这5因素对莴笋渗透脱水指标的影响。使用SPSS软件拟合出了指标的回归方程,并利用方差分析研究了各因素对指标的影响程度。结果表明:除氯化钠溶液浓度外,其他4因素对失水率有极显著影响,而5种因素对固形物增加率有极显著作用。由Matlab软件优化的莴笋渗透脱水回归方程各参数为:葡萄糖浓度32.5%,氯化钠浓度2%,温度35℃,厚度5mm,渗透时间139min。
Osmotic dehydration process[water loss ratio（WLR） and solid gain ratio（SGR）] of asparagus lettuce was studied with the concentration of glucose（10%～40%） and sodium chloride solutions（2%～5%）,temperature（35～65 ℃）,slices thickness（3～7 mm） and immersing time（60～150 min） using quadratic regression orthogonal rotatable design.Regression equations were fitted by SPSS software.Also analysis of variance（ANOVE） was performed to study the effects of factors on WLR and SGR.The results suggested that other four factors affected WLR significantly except sodium chloride solution concentration.However,there were significant effects of all factors on SGR.Coefficients of regression equations which were optimized by Matlab were as followings： glucose concentration of 32.5%,sodium chloride concentration of 2%,temperature of 35 ℃,thickness of 5 mm and immersing time of 139 min.
出处
《食品科技》
CAS
北大核心
2011年第2期49-54,共6页
Food Science and Technology
关键词
渗透脱水
传质
回归
参数优化
莴笋
osmotic dehydration
mass transfer
regression
coefficients optimization
asparagus lettuce
