Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology

doi:10.7506/spkx1002-6630-201718032

Abstract

Abstract: The purpose of this study was to develop a new freeze-drying procedure for tofu. The processing conditions were optimized using response surface methodology. The rehydration ratio and mass of freeze-dried tofu were 9.42 and 0.073 1 g, respectively under the optimized conditions: slice thickness 9.00 mm (12 mm in both length and width), pre-freezing rate, 0.70 ℃/min, cold trap temperature, ?48.7 ℃, pressure in drying chamber 70 Pa, and temperature of heat plate 51.9 ℃. The optimized procedure can establish a theoretical foundation for the production of freeze-dried tofu and other related products.

Key words: tofu, vacuum freeze-drying, rehydration ratio, mass of freeze-dried tofu, response surface analysis

CLC Number:

TS214.2

ZOU Xiaoshuang, LI Jiani, JIANG Nan, JIANG Lianzhou, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang. Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology[J]. FOOD SCIENCE, 2017, 38(18): 200-207.

[1]	WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang. Relationship between Soybean Protein and Qianye Tofu Quality [J]. FOOD SCIENCE, 2020, 41(7): 30-37.
[2]	LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao. Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3 [J]. FOOD SCIENCE, 2020, 41(6): 170-178.
[3]	CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30.
[4]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[5]	JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao. Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone [J]. FOOD SCIENCE, 2020, 41(23): 49-55.
[6]	SUN Na, ZHANG Yating, YU Hansong, ZHU Xianming, ZHU Shijie, ZHOU Shuhui, REN Dayong. Microflora Structure and Flavor Components and Correlation between Them in Fermented Stinky Tofu [J]. FOOD SCIENCE, 2020, 41(22): 177-183.
[7]	GUO Meng, HE Chuan, ZHAI Wenyi, GUO Huiyuan, LÜ Ying, TONG Qigen. Formulation Optimization of Egg Tofu and Micro-Analysis of Its Texture Characteristics [J]. FOOD SCIENCE, 2020, 41(22): 279-288.
[8]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[9]	LIU Baohua, TONG Xiaohong, WU Changling, QI Yuman, LIU Zongzheng, ZHANG Wankun, LI Yang, JIANG Lianzhou, CHEN Fusheng, MA Chuanguo, WANG Zhongjiang. Effect of Ultrasonic Pulping Process on the Preparation and Quality of Freeze-Dried Tofu [J]. FOOD SCIENCE, 2019, 40(7): 114-119.
[10]	XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen. Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables [J]. FOOD SCIENCE, 2019, 40(3): 208-216.
[11]	WU Bo, XIE Jing. Optimization of Water Temperature and Salinity for Live Transportation of Grouper [J]. FOOD SCIENCE, 2019, 40(16): 235-241.
[12]	WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan. Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(10): 57-63.
[13]	ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine [J]. FOOD SCIENCE, 2019, 40(10): 171-177.
[14]	DUAN Liuliu, DUAN Xu, REN Guangyue. Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers [J]. FOOD SCIENCE, 2019, 40(1): 23-30.
[15]	ZHAO Lei, ZHU Jie, SU Enyi, YANG Haowen, HU Zhuoyan, LI Lin. Effect of Processing Conditions on Quality and Protein Secondary Structure in Southern Tofu [J]. FOOD SCIENCE, 2019, 40(1): 62-69.

Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments