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首页> 外文期刊>International journal of food science & technology >Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices
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Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

机译：生姜片渗透脱水的响应面优化

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摘要

Response surface methodology (RSM) of Box-Behnken design with 27 experimental runs and the desirability function method were used in the osmotic dehydration process of Chinese ginger (Zingiber officinale Roscoe) slices in ternary solution of water, sucrose and sodium chloride for maximising water loss (WL), rehydration ratio (RR) and total phenolic content (TPC) and minimising solute gain (SG) and hunter colour change (HCC) of dehydrated product. The results indicated that the optimum operating conditions were found to be process duration of 102 min, solution temperature of 30 ℃, solution concentration of 50 Brix sucrose + 7.31% sodium chloride and solution to food ratio of 8:1 (w/w). Under this condition, the WL, SG and TPC were 58.8%.(wb), 12.56% (wb) and 1.46% (db), while its RR and HCC were 1.59 and 6.55, respectively. The immersion time was the most significant variable for WL, HCC, SG and RR, and for TPC it was temperature (P < 0.05).
机译：Box-Behnken设计的响应面方法（RSM）和27个实验运行以及合意函数法被用于将生姜切片在水，蔗糖和氯化钠的三元溶液中的渗透脱水过程，以最大程度地减少水的流失（WL），再水合率（RR）和总酚含量（TPC），并使脱水产物的溶质增益（SG）和亨特颜色变化（HCC）最小化。结果表明，最佳操作条件为：加工时间为102 min，溶液温度为30℃，溶液浓度为50 Brix蔗糖+ 7.31％氯化钠，溶液与食物的比例为8：1（w / w）。在此条件下，WL，SG和TPC分别为58.8％（wb），12.56％（wb）和1.46％（db），而RR和HCC分别为1.59和6.55。对于WL，HCC，SG和RR，浸入时间是最重要的变量，而对于TPC，浸入时间是温度（P <0.05）。

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    Kejing An; Shenghua Ding; HongyanTao; Dandan Zhao; Xiaoqing Wang; Zhengfu Wang; Xiaosong Hu;

  • 作者单位

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

    College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China,National Engineering & Technology Research Center for Fruits & Vegetable Processing, Beijing, 100083, China,Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China;

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  • 正文语种 eng
  • 中图分类
  • 关键词

    ginger; osmotic dehydration; response surface methodology; total phenolic content;

    机译：生姜;渗透脱水响应面方法总酚含量;

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