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Position: Home > Articles > Optimization of vacuum pulsating pressure drying process of Thompson seedless grape by response surface methodology Acta Agriculturae Shanghai 2015 (6) 83-87

响应面法优化真空脉动压干燥无核白葡萄工艺研究

作  者:
杨慧;贾文婷;吴宏;吴洪斌;金新文
单  位:
新疆农垦科学院农产品加工研究所
关键词:
葡萄干;无核白;真空干燥;脉动压;响应面法
摘  要:
采用响应面方法对无核白葡萄真空脉动压干燥工艺进行优化,分析真空时间、常压时间和温度3个因素对产品总糖含量和Vc含量的影响,并建立2个评价指标的二次回归模型,利用响应面分析法获得最佳干燥工艺条件为:真空时间14 min,常压时间4 min,温度54℃。
译  名:
Optimization of vacuum pulsating pressure drying process of Thompson seedless grape by response surface methodology
作  者:
YANG Hui;JIA Wen-ting;WU Hong;WU Hong-bin;JIN Xin-wen;Agro-Processing Research Institute,Xinjiang Academy of Farms & Land Reclamation;Key Laboratory of Agro-Processing,Xinjiang Academy of Farms & Land Reclamation;
关键词:
Raisin;;Thompson seedless;;Vacuum drying;;Pulsating pressure;;Response surface methodology
摘  要:
The interactions of vacuum time,atmospheric pressure time and temperature on the products' total sugar and ascorbic acid contents were analyzed by response surface methodology,and a quadratic regression model of 2 evaluation indicators was established.The response surface analysis showed that the optimal drying conditions were 14-min vacuum time,4-min atmospheric pressure time and 54 ℃ drying temperature.

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