为了确定香蕉变温压差膨化干燥最佳工艺条件,采用三因子二次回归正交旋转组合设计,分析膨化温度、膨化压力差和抽空温度3因素对产品L*值、脆度、硬度和含水率4个指标的影响及其交互作用。根据试验数据得到4个指标的二次回归模型,并进行了响应面分析,采用因子分析法确定4个评价指标的权重,通过综合评分得出了香蕉优化膨化工艺参数。结果表明:膨化温度、膨化压力差和抽空温度对产品的L*值、脆度、硬度和含水率影响显著,三因子间的交互作用不显著;最佳工艺范围是:膨化温度86-91℃;膨化压力差0.16-0.24MPa;抽空温度83-87℃。

A three factors quadratic regression rotation combination design was adopted to optimize the technical conditions of explosion puffing drying process for banana at variable temperature and pressure in the single factor's foundation.This paper analyzes the effect of puffing temperature,puffing pressure,vacuum drying temperature and the interaction of the three factors on color,crispness,and the effect of hardness and water content.Based on the experimental data,the quadratic regression model of four indexes was deduced,then variables were analyzed with response surface methodology(RSM).The weights of four evaluation indexes was determined by factor analysis.Through comprehensive evaluation,the range of the optimal technical conditions of explosion puffing drying for banana at variable temperature and pressure difference was obtained.The result indicated the four indexes were affected significantly by the puffing temperature and vacuum drying temperature,and the interactions of the three factors did not affect the product obviously.The optimal technical conditions were as follows: puffing temperature 86-91℃,puffing pressure 0.16-0.24 MPa,vacuum temperature 83-87℃.