摘要
蓝莓季节性较强,不易保存,对蓝莓深加工产品的开发尤为重要。研究了蓝莓果干的热风干燥工艺及其动力学模型,研究结果如下:通过响应面优化设计结合主成分析方法,以温度、风速、时间为自变量,以蓝莓果干的规范化综合得分为响应值得到的工艺条件组合:温度68.13℃、风速1.14 m/s、时间5.79 h。
Blueberry deep processing have a particular importance because of its seasonality and difficult storage. In this paper, with temperature, wind speed, time as independent variables and standardization composite scores as response value, the optimal drying process of blueberry was studied. The optimal combination was as follow： temperature： 68.13 ℃, drying wind speed： 1.14 m/s, drying time： 5.79 h.
出处
《食品科技》
CAS
北大核心
2016年第10期52-57,共6页
Food Science and Technology
关键词
蓝莓
主成分分析
热风干燥
响应面
动力学模型
blueberry
principle component analysis
hot-air drying
response surface optimization
kinetics model
