菠萝蜜热风-变温压差膨化工艺响应面优化研究

Optimization of Hot Air-explosion Puffing Drying at Variable Temperature and Pressure for Jackfruit by Response Surface Methodology

为确定菠萝蜜变温压差膨化工艺最佳工艺参数,在单因素试验基础上运用响应面优化法进行优化试验,研究膨化温度、抽空温度、抽空时间3个因素对于菠萝蜜干的色泽b＊值、含水率、脆度、硬度的影响以及各因素之间的交互作用。结果表明,菠萝蜜变温压差膨化试验工艺的最佳参数为膨化温度86~95℃,抽空温度59~64℃,抽空时间133~169 min。

In order to determine the optimum parameters of explosion puffing drying at modified temperature and pressure for jackfruit based on the single factor experiment, the effects of puffing temperature, vacuum temperature, vacuum drying time and the interaction of the three factors on value b＇, water content, crispness and hardness of product are analyzed with response surface methodology. The optimal technical conditions are obtained as follows： puffing temperature is 86-95℃ , vacuum temperature is 59~64 ℃, vacuum drying time is 133-169 min.