猕猴桃渗透脱水的响应面优化分析

Optimization of Osmotic Dehydration of Kiwifruit Slice by the Response Surface Method

以新西兰猕猴桃为实验材料,利用响应面法对新西兰猕猴桃渗透脱水工艺进行优化。在单因素的基础上,选择影响脱水关键因素渗透时间、渗透温度、渗透液浓度、固液比为自变量,进行四因素五水平的中心组合旋转实验设计。通过响应面进行渗透脱水条件的优化,建立响应值与各影响因素之间的回归方程,得到最佳工艺:渗透时间265 min,渗透温度39.7℃,渗透浓度62.3%,固液比为1∶9.5。

Using New Zealand Kiwifruit as experimental material, osmotic dehydration of kiwifruit slice was optimized by the response surface method. Based on the single factor experiments, the key factors in- cluding osmotic time, osmotic temperature, solute concentration and solid-liquid ratio were selected to de- sign the four-factors and five-levels central component experiments. Furthermore, the regression equation between response values and the factors was established using the response surface method. The best param- eters were： osmotic time 265 minutes, osmotic temperature 39.7℃, sucrose concentration 62.3 percent and solid-liquid ratio1：9.5.