响应面法优化带壳烘烤花生真空充氮贮藏工艺的研究
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摘要
为确定烘烤花生真空充氮贮藏的最佳工艺条件,以花生壳中气体含氮量为指标,采用响应面CCD法对主要工艺参数进行优化并得到回归模型。方差分析结果表明:回归模型较好地反映了花生壳中气体含氮量与抽气时间、充气量和花生质量的关系;在采用真空包装袋(26.5 cm×18 cm)条件下,最优工艺条件为抽气时间23 s、充气量1.43 L、花生质量134 g,此工艺条件下得到的花生壳内含氮量为97.824%,回归模型的预测值与实测值的相对误差为1.03%,说明该回归方程与实际情况拟合较好。
In order to determine the optimum conditions for roasting peanut storage by the vacuum nitrogen storage technology,the main process parameters were optimized and the regressive model was obtained by the response surface method(central composite design) with the nitrogen content of peanut shell as an indicator.The results indicated that the relation among the nitrogen content of peanut shell,air exhaust time,inflatable volume and peanut quality was well reflected in the regressive model.The optimal parameters are as follows: the air exhaust time is 23 s,the inflatable volume is 1.43 L,the quality of peanut is 134 g and the nitrogen content is 97.824% in the vacuum packaging pouch(26.5 cm×18 cm).The relative error is 1.03% between the values predicted by the regression model and the measured values,which reveals that the regression equation matches the experiment equation well.
In order to determine the optimum conditions for roasting peanut storage by the vacuum nitrogen storage technology,the main process parameters were optimized and the regressive model was obtained by the response surface method(central composite design) with the nitrogen content of peanut shell as an indicator.The results indicated that the relation among the nitrogen content of peanut shell,air exhaust time,inflatable volume and peanut quality was well reflected in the regressive model.The optimal parameters are as follows: the air exhaust time is 23 s,the inflatable volume is 1.43 L,the quality of peanut is 134 g and the nitrogen content is 97.824% in the vacuum packaging pouch(26.5 cm×18 cm).The relative error is 1.03% between the values predicted by the regression model and the measured values,which reveals that the regression equation matches the experiment equation well.
引文
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[8]张初署,禹山林,潘丽娟,等.响应面法优化花生根中白藜芦醇提取工艺研究[J].食品科学,2009,30(6):34-38.
[2]杨伟强,王秀贞,张建成,等.我国花生加工产业的现状、问题与对策[J].山东农业科学,2006(3):105-107.
[3]王巍,李金龙,王丽静,等.坚果类食品过氧化值测定的影响因素分析[J].食品科学,2007,28(10):484-486.
[4]祝水兰,雷颂,冯健雄.花生果烘烤加工新工艺研究[J].江西农业大学学报,2011,33(1):178-182.
[5]刘国明,庞晶原,綦伟.气相色谱分析在温泉逸出气体测定中的应用[J].东北地震研究,2008(3):62-66.
[6]罗奇祥,涂枕梅,温永煌.稻田气体的气相色谱法测定[J].江西农业科技,1981(10):12-13.
[7]上官志冠,郑雅琴,董继川.长白山天池火山地热区逸出气体的物质来源[J].中国科学:地球科学,1997,27(4):318-324.
[8]张初署,禹山林,潘丽娟,等.响应面法优化花生根中白藜芦醇提取工艺研究[J].食品科学,2009,30(6):34-38.
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