摘要
采用响应面法对改善烟熏鱿鱼圈色泽的加工工艺进行优化。选取烟熏温度、烟熏时间和熏烟浓度3个工艺参数为随机因子,在单因素试验的基础上,根据二次回归正交旋转组合试验设计,以样品与标准品的色差值为响应值,进行响应面分析。结果表明:烟熏鱿鱼圈的最佳烟熏工艺条件为烟熏温度41.2℃,烟熏时间38.1min,熏烟浓度(排风扇转速)871r/min,验证实验表明,工艺稳定可行。
Response surface methodology was applied to optimize smoked squid＇ s color. Smoking temperature, smoking time and smoking concentration were selected as main factors. Base on the single factor experiment, 3 × 3 experiment design was developed by the second-order regression design method. DE ＊ was used as the responsive value. The response surface method was employed to analyze the results of experiments. The results indicate that the optimum conditions for smoking squid were： the smoking temperature 41.2℃ , the smoking time 38.1 min and the smoking concentration （ventilator speed） 871 r/min. Verification tests showed that the established technical parameters were reliable and practical.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第6期91-95,共5页
Food and Fermentation Industries
关键词
鱿鱼
烟熏加工
响应面分析法
squid, smoking process, response surface methodology
