哈密瓜变温压差膨化干燥工艺优化研究

Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference

摘要: 为了对哈密瓜变温压差膨化干燥工艺进行优化，采用三因子二次回归正交旋转组合设计，分析预干燥后含水率、膨化温度和抽空时间3个变量对产品含水率、脆度、膨化度和色泽的影响，在此基础上由试验数据推导出描述4个指标的二次回归模型，并对变量进行响应面分析，得出优化膨化干燥工艺条件为：预干燥后原料含水率为30%，膨化温度为88～95℃，抽空时间为1.7～2.2 h。

Abstract: A three factors quadratic regression rotation combination design was adopted to optimize the technology for explosion puffing drying of Hami-melon. Effect of three variable that are water content after pre-drying, puffing temperature and vacuum drying time on four indexes that are water content of product, crispness, puffing rate and color. Based on the experimental data, the quadratic regression model of four indexes was deduced, then variables were analyzed with response surface methodology(RSM). The optimal technical conditions were obtained as follows: water content after pre-drying is 30%, puffing temperature is 88～95℃ and vacuum drying time is 1.7～2.2 h.