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当前位置: 首页 > 文章 > 热风干燥苹果片超声波预处理工艺的优化 山西农业大学学报(自然科学版) 2017 (9) 663-669
Position: Home > Articles > Optimization of the ultrasonic pretreatment technology for apple slices by hot-air drying Journal of Shanxi Agricultural University(Natural Science Edition) 2017 (9) 663-669

热风干燥苹果片超声波预处理工艺的优化

作  者：
李泽珍;李蔚;狄建兵
单  位：
山西农业大学食品科学与工程学院
关键词：
苹果片;超声波预处理;热风干燥;响应曲面分析
摘  要：
[目的]优化苹果片超声波预处理工艺条件。[方法]在单因素试验基础上,采用三因素三水平旋转中心组合试验,研究超声波功率、时间、水温对苹果片热风干燥时干燥时间,复水比的影响,响应面法对数据进行分析。[结果]二次回归方程都极显著,拟合良好;优化的超声波预处理参数是:超声波功率203.99w,水温34.59℃,时间10.64min。此条件下,苹果片热风干燥时间为2.61h,复水率为7.07g·g~(-1),成品颜色更鲜亮偏黄。[结论]优化的超声波预处理条件可以提高热风干燥苹果片的品质。
译  名：
Optimization of the ultrasonic pretreatment technology for apple slices by hot-air drying
作  者：
Li Zezhen;Li Yu;Di Jianbing;College of Food Science and Engineering,Shanxi Agricultural University;
关键词：
Apple slices;;Ultrasonic pretreatment;;Hot air drying;;Response surface method
摘  要：
[Objective]The Optimization of the ultrasonic pretreatment technology conditions for apple slices by hot-air drying were studied.[Methods]The effects of ultrasonic power,ultrasonic water temperature,ultrasonic time on the hot-air drying time and rehydration ratio were studied by using the current,rotational and combinational design experiment.The second order quadratic equations of hot-air drying time and rehydration ratio were established,and the significance of model and fitting degree were analyzed through response surfacemethod.[Results]The result showed that the second order quadratic equations reached a significant level.The optimum ultrasonic power,ultrasonic water temperature,ultrasonic time for apple slices by hot-air drying were 203.99 w,34.59℃,10.64 min respectively.With the optimum ultrasonic pretreatment hot-air drying time and rehydration ratio for apple slices were 2.61 h,7.07g·g~(-1).The product color was more light and yellow.[Conclusion]The optimization conditions of ultrasonic pretreatment could effectively improve the quality of apple slices by hot-air drying.

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