摘要
以氮气为气体工质,为探讨其在苹果片气流膨化新工艺—高压渗透膨化中的可行性以及确定最佳的膨化工艺参数,搭建试验平台,通过单因素试验对膨化工艺进行初步研究,试验结果表明:利用氮气渗透膨化苹果片这一方案可行。采用三因子二次回归正交旋转组合试验方法,进一步研究膨化压差、膨化温度、抽空时间3因素对苹果片含水率、复水比和膨化度的影响,并进行响应面分析。通过分析得出最佳工艺条件为:膨化压差1.6 MPa、膨化温度75℃、抽空时间36 min,在此条件下,得到产品含水率4.508%,复水比2.135,膨化度1.581。
In order to explore the feasibility of new technology on air flow puffing for apple slices-infiltration explosion puffing by high pressure with nitrogen and determine the best puffing process parameters, experimental platform was built to study the process, the preliminary analysis results show that this scheme of infiltration explosion puffing for apple slices with nitrogen is feasible. A three-factor quadratic regression rotation combination design was adopted to further discover the effects on apple slices of moisture content, recovery ratio and swelling degree by three factors puffed differential pressure, extrusion temperature, vacuum time through the response surface analysis. The results show that optimum technological conditions are： puffing differential pressure 1.6 MPa, extrusion temperature 75 ℃, vacuum time 36 min. Under this condition, moisture content is 4.508%, recovery ratio 2.135, swelling degree is 1.581.
出处
《食品科技》
CAS
北大核心
2016年第8期97-103,共7页
Food Science and Technology
关键词
渗透膨化
苹果片
响应面分析
氮气
infiltration explosion puffing
apple slices
response surface analysis
nitrogen
