吴洪成, 胡卓炎, 余恺, 余小林. 速冻薯条制备工艺优化[J]. 农业工程学报, 2007, 23(5): 214-219.
    引用本文: 吴洪成, 胡卓炎, 余恺, 余小林. 速冻薯条制备工艺优化[J]. 农业工程学报, 2007, 23(5): 214-219.
    Wu Hongcheng, Hu Zhuoyan, Yu Kai, Yu Xiaolin. Optimization of processing parameters for preparation of frozen French-fried potatoes[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(5): 214-219.
    Citation: Wu Hongcheng, Hu Zhuoyan, Yu Kai, Yu Xiaolin. Optimization of processing parameters for preparation of frozen French-fried potatoes[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(5): 214-219.

    速冻薯条制备工艺优化

    Optimization of processing parameters for preparation of frozen French-fried potatoes

    • 摘要: 采用三因子二次正交旋转组合设计,建立速冻薯条加工工艺中的干燥温度、干燥时间和预油炸时间对薯条的颜色、含水率和含油率影响的二次多项式响应曲面模型。参试因子对薯条的颜色、含水率和含油率影响显著(p<0.05),利用期望函数途径同时对薯条的颜色、含水率和含油率的响应曲面模型进行模拟预测,获得优化的工艺条件:108~110℃热空气干燥11~12 min,180℃预油炸38 s。薯条经速冻和油炸(180℃,2 min)后,色差值为3.99~4.45,含水率为37.50%~38.50%,含油率为14.34%~14.85%,各响应变量同时达到商品薯条的指标值。

       

      Abstract: Response surface methodology was applied to analyze the effects of processing conditions including drying temperature and time and pre-frying time on color difference value(ΔE), moisture and oil uptakeing of the product in the preparation of frozen French-fried potatoes. The conditions of preparation were established by means of a central rotatable composite design for drying temperature, drying time and pre-frying time in the range of 74.8~125.2℃, 10~20 min and 35~85 s at 180℃, respectively. The response variables were fitted to predictive models using multiple regression analysis. Results show that drying temperature, drying time and pre-frying time have significant effects(p<0.05) on ΔE, moisture and oil uptakeing of French-frieds potatoes. Applying the approach of desirability function, the parameters of processing were optimized in 108~110℃, 11~12 min for drying, and 38s at 180℃ for pre-frying. After frozen storage at -20℃ and finish frying, the product has less ΔE of 3.99~4.45, moisture of 37.50%~38.50% and oil uptakeing of 14.34%~14.85%, which can meet the requirement of commercial products.

       

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