响应面优化菠萝蜜果粉真空冷冻干燥工艺

Optimization of vacuum freeze-drying of jackfruit powder by response surface methodology

摘要: 研究旨在优化菠萝蜜果粉真空冷冻干燥工艺,在单因素实验的基础上,采用响应面分析法考察干燥温度、麦芽糊精添加量和料液比三个因素对菠萝蜜果粉含水率、溶解度和色差值ΔE的影响,确定最优干燥工艺参数组合。结果表明:优化得到菠萝果粉真空冷冻干燥工艺参数为干燥56℃、麦芽糊精添加量9%,料液比1:2 g/mL,在此工艺参数下制备的菠萝蜜果粉的含水率为2.29%,溶解度为88.10%,色差值ΔE为5.86,具有较好的品质,可为菠萝蜜果粉的深入开发提供理论依据。

Abstract: To optimize the processing parameters in vacuum freeze-drying of jackfruit powder,based on the single factor text,the response surface methodology was used to design the experiment. The effects of drying temperature,maltodextrin,liquid ratio on the interaction of moisture content,solubility and color were investigated in this study. The results showed that the technological parameters of the optimized vacuum freeze-dried jackfruit powder were the drying temperature of 56℃,the amount of maltodextrin of 9% and the liquid ratio of 1:2 g/mL. Under the optimal conditions,jackfruit powder showed moisture content,solubility,color with 2.29%,88.10%,5.86,respectively. The optimization technology would provide a theoretical basis for the further development of jackfruit powder.