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首页> 外文期刊>Journal of food engineering >Optimization of the Surimi Processing System with a Central Composite Design Method
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Optimization of the Surimi Processing System with a Central Composite Design Method

机译：中心组合设计法优化鱼糜加工系统。

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摘要

A nine-factor central composite design was used for studying the effects of nine major processing variables on the quality of frozen surimi and the optimal surimi processing system. The results of analysis of variance showed that the total effects of the leaching water (L), leaching cycle (N), amount of salt (S), amount of sugar (U) and frozen storage (F) on the gel quality and whiteness of the product were very significant but total effects of setting and heating temperature and time (W, X, Y and Z) were insignificant. Canonical analysis indicated that the stationary points were saddle points for both of the response surfaces of gel strength and whiteness. Ridge analysis indicated that maximum gel strength will result from the use of a large amount of leaching water (L = 5.82), a small number of leaching cycles (N= 0.11), a high salt content (S = 3.03%) and medium sugar, frozen storage, setting and heating conditions (U=3.3%, F=3.4 months, W=36.0℃, X=71.5 min, Y=68.0℃, Z = 8.12 min). Minimum whiteness will result from short frozen storage times (F=0.03 month) and medium leaching, grinding, setting and heating conditions (L = 4.08, N=2.91, S = 1.83%, U=4.02%, W=35.0℃, X=64.7 min, Y= 70.9℃, Z = 7.97 min). In further investigations, the setting and heating conditions might be best fixed at moderate values and the effects of L, N, S, U and F should be concentrated. The lack-of-fit for the model was highly significant, which indicated that the quadratic model did not fit the data very well. Further research is needed to optimize the surimi processing system.
机译：采用九因素中心复合设计来研究九个主要加工变量对冷冻鱼糜质量和最佳鱼糜加工系统的影响。方差分析结果表明，浸出水（L），浸出周期（N），盐量（S），糖量（U）和冷冻贮藏量（F）对凝胶质量和白度的总影响产物的变化非常显着，但设定，加热温度和时间（W，X，Y和Z）的总影响微不足道。规范分析表明，固定点是凝胶强度和白度响应表面的鞍点。岭分析表明，最大的凝胶强度将来自使用大量的浸出水（L = 5.82），少量的浸出循环（N = 0.11），高盐含量（S = 3.03％）和中等糖度下，冷冻储存，设定和加热条件（U = 3.3％，F = 3.4个月，W = 36.0℃，X = 71.5分钟，Y = 68.0℃，Z = 8.12分钟）。冷冻时间短（F = 0.03个月）和中等浸出，研磨，凝固和加热条件（L = 4.08，N = 2.91，S = 1.83％，U = 4.02％，W = 35.0℃，X）会导致最小的白度= 64.7分钟，Y = 70.9℃，Z = 7.97分钟）。在进一步的研究中，设置和加热条件可能最好固定在中等值，并且L，N，S，U和F的影响应集中。该模型的失配非常显着，这表明二次模型不能很好地拟合数据。需要进一步研究以优化鱼糜加工系统。

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  • 来源
    《Journal of food engineering》 |1995年第1期|p.101-111|共11页
  • 作者

    S. Y. Hsu;

  • 作者单位

    Graduate Institute of Food Science and Technology, National Taiwan University, PO Box 23-14, Taipei, Taiwan;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

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