基于均匀设计和主成分分析的甘薯薯片油炸工艺优化

发布时间：2018-05-15 23:14

  本文选题：均匀设计 + 主成分分析　； 参考：《食品科学》2017年04期

【摘要】：为优化甘薯薯片油炸工艺,采用单因素和均匀设计相结合进行试验,对均匀设计试验数据进行多元回归分析。单因素试验表明:切片厚度、预干燥阶段和油炸阶段对含油量、L*值和b*值有较大影响;均匀设计逐步回归分析表明:油炸时间对含油量影响显著(P=0.011),食盐水质量分数对含水量影响显著(P=0.022),油炸温度和油炸时间对L*值影响极显著(P=0.001),预干燥时间和油炸时间对b*值影响显著,食盐水浸泡时间、食盐水质量分数、预干燥温度、预干燥时间和切片厚度对脆度的影响符合二次多项式回归模型(P=0.001);指标主成分分析表明:提取2个主成分能解释87.4%的指标信息,达到指标降维目的;岭回归分析建立了综合得分回归模型,相关系数R为0.997,能很好地拟合产品的综合得分;偏最小二乘法回归分析预测最佳综合评分工艺参数为切片厚度2 mm、热烫时间1 min、质量分数1%食盐水浸泡20 min、预干燥温度60℃、预干燥时间70 min、油炸温度150℃、油炸时间1 min,验证综合评分为0.89,综合评分高于均匀设计试验组最高值0.86。优化工艺所得产品具有含油量低、颜色和脆度俱佳等特点,相关模型具有良好的预测能力。
[Abstract]:In order to optimize the fried technology of sweet potato chips, the single factor and uniform design were used to carry out the experiment, and the data of uniform design test were analyzed by multivariate regression analysis. Single factor test showed that slice thickness, pre-drying stage and frying stage had great influence on oil content L * and b *; The results of stepwise regression analysis of uniform design showed that the effect of frying time on oil content was significant, salt water content on water content was significant, frying temperature and frying time had very significant effect on L ~ * value, pre-drying time and frying time were very significant. The effect on the value of b * is significant, The effects of salt water immersion time, salt water mass fraction, pre-drying temperature, pre-drying time and slice thickness on brittleness were in accordance with the quadratic polynomial regression model (P0. 001), and the principal component analysis showed that the extraction of two principal components could explain 87.4% of the index information. The regression model of comprehensive score was established by ridge regression analysis, and the correlation coefficient R was 0.997, which could fit the comprehensive score of the product well. The optimum synthetic scoring parameters were predicted by partial least square regression analysis: slice thickness 2 mm, blanching time 1 min, soaking 20 min in 1% salt water, predrying temperature 60 鈩，

本文编号：1894374