摘要
以库买提杏汁为实验材料,以形成冰晶的强度、纯度为测定指标,通过单因素试验,采用Box-behnken响应曲面设计,研究了杏汁冷冻浓缩过程中冷媒温度、果汁浓度、取冰时间对杏汁冷冻浓缩结晶强度及冰晶纯度的影响,确定了工艺条件模型。研究表明:最佳的工艺条件为:冷媒温度-15℃、果汁浓度13.98°BX、取冰时间1.33h,此条件下实际结晶强度为139.43g,结晶纯度为0.93°BX。
Taking Kumaiti apricot as test materials, the strength of ice crystals, purity as test targets, through single factor test, researched the influence of crystal strength and purity by refrigerant temperature, juice concentration, taking ice time, with Box-behnken response surface design method. Research shows that the best process conditions is refrigerant temperature -15 ℃, juice concentration 13.98 °BX, taking ice time 1.33 h. Under this condition, getting the ice weight was139.43 g, crystal purity was 0.93 °BX.
出处
《食品科技》
CAS
北大核心
2013年第7期96-101,共6页
Food Science and Technology
基金
新疆维吾尔自治区科技项目
关键词
杏汁
响应曲面法
冷冻浓缩
冰晶
apricot juice
response surface method
freeze concentration
ice crystals
