Optimization of microwave puffing technology of kiwifruit chips
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摘要: 以猕猴桃为原料,研究了微波膨化猕猴桃脆片的最佳工艺。通过单因素实验分别考察了水分含量、切片厚度以及微波时间等因素对膨化率的影响。在此基础上,以膨化率为指标,设计了响应面分析方案,通过数学推导及实验分析,得出微波膨化猕猴桃脆片的数学模型及相关参数。结果表明,微波膨化猕猴桃脆片的最佳工艺参数为:猕猴桃片的水分含量为20%、切片厚度4mm、微波时间62s,在此优化条件下得到的猕猴桃脆片膨化率为73.8%,与回归方程的预测值(73.1%)基本一致。膨化后猕猴桃脆片的水分含量为5.4%,因此会有较酥脆的口感和贮藏稳定性。VC含量在猕猴桃片干燥的过程中和膨化后都显著的减少了。Abstract: The optimal microwave puffing technology was explored using kiwifruit as the raw material. Effects of moisture, slice thickness and microwave time on expansion volume were studied by single experiments. Based on it, conditions of puffing were optimized by response surface design. The mathematic model was built between the expansion volume and three factors. Results showed that the optimum conditions of puffing were:20% moisture of kiwi slice, thickness of 4mm and microwave time of 62 s. The expansion volume was 73.8%under the optimized conditions. This actual result was basically consistent with the predictive value (73.1%) of the fitting equation. Moisture in Kiwifruit chips was 5.4%, therefore, these chips tasted crisp and could be stored stably. The contents of VCin chips were decreased evidently during drying and after puffing.
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Keywords:
- kiwifruit /
- microwave /
- puffing /
- response surface methodology
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