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馬鈴薯片微波滅酶最佳工藝參數(shù)
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公益性行業(yè)（農(nóng)業(yè)）科研專項(xiàng)經(jīng)費(fèi)資助項(xiàng)目（200903043）和國家馬鈴薯產(chǎn)業(yè)技術(shù)體系資助項(xiàng)目（NYCYTX-15）


Optimal Technological Parameters of Microwave Enzyme Inactivation for Potato Slices
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    摘要:

    研究了微波源陽極電流,、微波作用時間、馬鈴薯片厚度3個因素對馬鈴薯片綜合品質(zhì)的影響規(guī)律,，〖JP2〗采用二次回歸正交旋轉(zhuǎn)組合設(shè)計法,，借助響應(yīng)面分析得出最佳工藝參數(shù)為：微波源陽極電流161.78 mA,、微波作用時間10.19 s,、馬鈴薯片厚度為2.88 mm,。使用最佳工藝參數(shù)進(jìn)行驗(yàn)證,，回歸模型的擬合度較好。說明使用最佳工藝參數(shù),，可使微波滅酶技術(shù)既能降低馬鈴薯片多酚氧化酶的活性,，又能保持良好的感官品質(zhì)。

    Abstract:

    Effect of three factors (microwave anode current source, microwave process time and potato thickness) on comprehensive quality of potato slices was studied. Quadratic regression orthogonal rotary combination design method and response surface methodology were used to obtain the optimum technological parameters, which were as follows: microwave anode current source of 161.78mA, microwave process time of 10.19s, and potato thickness of 2.88mm. Verification results showed good fitting degree of the regression model. Results showed that with the optimum technological parameters, microwave enzyme inactivation technology could reduce the activity of polyphenol oxidase and maintain good sensory quality of potato slices. 

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劉威,張小燕,楊鸉,曹有福,趙鳳敏,楊炳南.馬鈴薯片微波滅酶最佳工藝參數(shù)[J].農(nóng)業(yè)機(jī)械學(xué)報,2013,44(8):213-218. Liu Wei, Zhang Xiaoyan, Yang Yang, Cao Youfu, Zhao Fengmin, Yang Bingnan. Optimal Technological Parameters of Microwave Enzyme Inactivation for Potato Slices[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(8):213-218.

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  • 在線發(fā)布日期: 2013-07-19
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