为了优化蚕豆冷冻-真空干燥工艺,通过Design-expert软件的Central Composite Design方法设计,研究原料(冷冻)含水率、真空干燥温度和真空脱水时间对产品含水量、膨化度、色泽的影响,在此基础上由实验数据推导出描述3个响应值的二次回归模型,并对变量进行响应面分析,结果表明:蚕豆原料冷冻后含水率、真空干燥温度、真空脱水时间对蚕豆脆片的含水率、膨化度、色泽均有极显著的影响。得出蚕豆最佳冷冻-真空干燥工艺条件为:原料冷冻后含水率50%,真空干燥温度为85℃,真空脱水时间为120 min。

A Central Composite Design was adopted to optimize the technology for freezing-Vacuum drying of fava beans. Effect of three variables of water content in raw material,Vacuum drying temperature and vacuum drying time on water content of final product,puffing rate and color were investigated. Based on the experimental data,the quadratic regression model of three indexes was established,then variables were analyzed with response surface methodology( RSM). The result showed that all three factors showed significant influences on the three indexes. The optimal technical conditions were obtained as follows: water content after freezing was 50%,Vacuum drying temperature was 85℃ and vacuum drying time was 120min.