Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Potatoes by Response Surface Methodology

Abstract

Abstract: A central composite rotatable design (CCRD) was adopted to optimize the technology of explosion puffing drying at modified temperature and pressure for potatoes and the effect of water content after puffing temperature (X1), vacuum drying temperature(X2) and vacuum drying time(X3) on the water content after puffing(Y1), crispness(Y2), and color (Y3) were analyzed. Based on the experimental date, the quadratic regression model of three indexes were deduced, then variables were analyzed with response surface methodology (RSM). The optimal technical conditions were obtained as follows: puffing temperature was 135 ℃, vacuum drying temperature was 125 ℃ and vacuum drying time was 60 min.

Key words: RSM, potato, modified temperature and pressure, technology, optimization

BI Jin-Feng. Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Potatoes by Response Surface Methodology[J]. FOOD SCIENCE, 2007, 28(11): 236-240.

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Optimization of Explosion Puffing Drying at Modified Temperature and Pressure for Potatoes by Response Surface Methodology

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