微波膨化苹果脆片的响应曲面法优化分析

【目的】对微波膨化苹果脆片进行响应曲面法优化分析，以获得其优质、高效生产技术。【方法】以红富士苹果为试材，对预干燥后的苹果片进行微波膨化，探讨切片厚度、含水量、膨化时间和微波功率4因素及其交互作用对苹果脆片膨化率的影响，并采用响应曲面法对各影响因素进行优化分析。【结果】切片厚度、膨化时间和微波功率对苹果脆片膨化率影响显著，膨化时间和微波功率的交互作用对膨化率影响显著；微波膨化苹果脆片的最佳工艺条件为：切片厚度6mm，含水量18％，微波功率中档，膨化时间30．0s。【结论】采用响应曲面法可以优化微波膨化苹果脆片生产工艺，只要掌握适宜的切片厚度、微波功率及膨化时间，就能获得质地和风味俱佳的苹果脆片。

Optimization of response surface methodology for microwave puffing of apple chips

[Objective]In order to develop a high quality and efficient apple chips production technology, the response surface methodology of microwave puffing was optimized. [Method]The experiment was conducted to investigate the effect of various slice thickness （A）, moisture content of pre-dried apple chips （B）, puffing time （C）, microwave power （D） and their interaction on the expansion rate of microwave puffing apple chips by using response surface analysis with the pre-dried red Fuji apple slices. [Results]The results showed that slice thickness, puffing time and microwave power significantly affected the expansion rate of microwave puffed apple chips. In addition, the interaction of puffing time and microwave power were found to be significant. According to response surface analysis, the optimum puffing conditions were as follows： 6 mm slice thickness, 18% moisture content of apple slices, mid-range microwave power, and 30.0s puffing time. [Conclusion]The response surface methodology for microwave puffing apple chips was developed for obtaining high quality and good flavor crispy apple chips by optimizing the appropriate slice thickness, microwave power and puffing time.