响应面法优化寒富苹果真空冷冻干燥工艺

doi:10.7506/spkx1002-6630-201310020

食品科学 ›› 2013, Vol. 34 ›› Issue (10): 92-97.doi: 10.7506/spkx1002-6630-201310020

响应面法优化寒富苹果真空冷冻干燥工艺

孟宪军，高琨，李斌，颜廷才，崔晓雅，阎婷

沈阳农业大学食品学院，辽宁沈阳 110866

收稿日期:2012-11-04 修回日期:2013-03-31 出版日期:2013-05-25 发布日期:2013-05-07
通讯作者: 高琨 E-mail:gaokunkuaile@yahoo.cn
基金资助:
寒富苹果精深加工关键技术研究

Optimization of Vacuum Freeze-Drying of Apple Slices by Response Surface Methodology

MENG Xian-jun，GAO Kun，LI Bin，YAN Ting-cai，CUI Xiao-ya，YAN Ting

College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Received:2012-11-04 Revised:2013-03-31 Online:2013-05-25 Published:2013-05-07
Contact: Kun Gao E-mail:gaokunkuaile@yahoo.cn

摘要/Abstract

摘要：

在前期单因素试验基础上，采用Box-Behnken试验设计建立寒富苹果真空冷冻干燥的回归模型，分析寒富苹果片厚度、加热板温度、绝对压力对苹果片酥脆度、色差值和水分含量的影响。结果表明：寒富苹果真空冷冻干燥最佳工艺条件为寒富苹果片厚度8.31mm、加热板温度71.62℃、绝对压力62.76Pa，实验证明实测值与预测值之间具有较好的拟合度。

关键词: 寒富苹果, 真空冷冻干燥, 响应面法

Abstract:

Response surface methodology (RSM) was employed to optimize the conditions for vacuum freeze drying of
apples slices. The thickness of apple slices, heating plate temperature and working pressure were considered to be the most
important factors affecting the freeze-drying of apple slices as well as quality characteristics of final products (crispness,
color, moisture). A regression model indicating each of the quality characteristics with respect to the important factors
was developed based on a Box-Behnken design. By employing response surface methodology, we established the optimal
conditions for vacuum drying apple slices as follows: 8.31 mm thick apple slices, 71.62 ℃ of heating plate temperature and
62.76 Pa of working pressure. There was a good agreement between the experimental and predicted quality characteristics
under these conditions.

Key words: apple, vacuum freeze drying, response surface methodology

中图分类号:

TS255.36

孟宪军，高琨，李斌，颜廷才，崔晓雅，阎婷. 响应面法优化寒富苹果真空冷冻干燥工艺[J]. 食品科学, 2013, 34(10): 92-97.

MENG Xian-jun，GAO Kun，LI Bin，YAN Ting-cai，CUI Xiao-ya，YAN Ting. Optimization of Vacuum Freeze-Drying of Apple Slices by Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(10): 92-97.

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响应面法优化寒富苹果真空冷冻干燥工艺

Optimization of Vacuum Freeze-Drying of Apple Slices by Response Surface Methodology

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