基于模糊综合评判的双孢菇微波膨化工艺优化

Technology Optimization of Microwave Explosion Puffing for Agaricus bisporus Based on Fuzzy Comprehensive Evaluation

为了确定最佳的双孢菇膨化干燥工艺,在单因素的基础上,采用Box-Behnken中心组合响应面设计,分析了初始含水量(X1),切片厚度(X2),微波功率(X3)3因素作为输入变量,应用模糊综合评判法对工艺参数进行多目标综合优化,即同时兼顾膨化度(Y1)、硬度(Y2)、脆度(Y3)、感官得分(Y4)、咀嚼度(Y5)等指标的最佳工艺参数。结果表明:在微波功率为360 W、双孢菇片厚度为10 mm,双孢菇初始含水率为36.6%的条件下,达到了膨化度206%,硬度2.72 N,脆度2.46 N,感官指标9.5,咀嚼性0.56 mJ,其综合评判指标为0.989 4的较好效果。

A Box-Behnken response surface methodology was adopted to optimize the technical conditions of explosion puffing drying for Agaricus bisporus based on the single factor experiment. The effects of moisture content （XI）, thicknesses of sliced （X2）, microwave power （X3） of the three factors and using fuzzy evaluation method based on expansion ratios, hardness, fracture, sense quality and chewiness, and high index was obtained. The results indicated that the optimal technical conditions were obtained as follows ： microwave power of 360 W, the thickness of Agaricus bisporus chips was 10 mm and the moisture content of 36.6 fro. The expansion ratio, hardness, fracture, sense quality and chewiness reached maximum of 206 %, 2.72 N, 2.46 N, 9.5 and 0.56 mJ, respectively. The index of good effect was obtained for 0.989 4 based on comprehensive evaluation.