摘要
以蔬菜的营养成分 Ｖ Ｃ 的损失率及菜泥的含水率为试验指标，采用二次正交旋转组合试验设计方案，分别建立了菜泥的含水率及 Ｖ Ｃ 的损失率与脱水温度（θ）、脱水时间（ｔ）及菜泥装盘厚度（ｄ ）之间的函数关系的数学模型．通过降维分析，给出各因素对试验指标影响趋势的曲线图．采用拉格朗日乘子法进行计算机寻优得到较优的工艺参数，即菜泥θ为７０～７５ ℃，ｔ为 ２．５～３．０ ｈ，ｄ 为６．０～７．０ ｍ ｍ ，成型时菜泥的最佳含水率为１６％ ， Ｖ Ｃ 的损失率为２８％ ．
The mathematics model of the relationship among the loss of vitamine C, the dehydration temperture(θ), dehydrated time(t) and filling thickness(d) and the mathematics model of the relationship among the moisture content of raw vegetable, θ, t and d are established using the method of quadratic rotation interchangtable and composite experiment design, regarding the loss of nutritive components of V C and the moisture content of raw vegetables as trial indices. By the reducing dimension analysis, the effects of three process factors on trial indices are given. The process is optimized by computer using Lagrangin method. The results showed that θ is from 70 to 75 ℃, t is from 2.5 to 3.0 h, d is from 6.0 to 7.0 mm and the loss of V C is 28 %, the moisture content of raw vegetable is 16%.
出处
《福建农业大学学报》
CSCD
1999年第2期214-218,共5页
Journal of Fujian Agricultural University
基金
福建省自然科学基金
关键词
纸菜
脱水
Vc损失率
菜泥
含水率
远红外脱水
paper vegetable
dehydration
loss of V C
moisture content of raw vegetable
