微波爆玉米花制备条件的优化研究

探讨物料量、时间和调味料与微波玉米爆开率(Y₁)、膨胀率(Y₂)和感官分数(Y₃)的响应曲面关系，模型Y₁、Y₂、Y₃的失拟性检验不显著（p₁＞0.05、p₂＞0.05和p₃＞0.1），无失拟性因素存在；而模型的显著性检验达显著水平（p₁＜0.05、p₂＜0.01和p₃＜0.01），说明模型较好地拟合玉米爆开率、膨胀率和感官分数与各参试因子之间的关系，R²分别为0.8139、0.8737和0.9160。利用期望函数途径，对响应曲面模型进行模拟预测和验证，得到制备微波玉米的优化条件为物料量1.518水平、微波时间0.518水平、调味料比例1.118水平，玉米爆开率、膨胀率、感官分数同时达到最高，分别为97.5%、11.0和7.2。

Optimization of Preparing Condition for Microwave Popcorn

Microwave popcorn was analyzed by using response surface metho dology to find out the effect of different weight of charge, heating time and in gredient additions on popped kernels ratio (Y1), expansion index (Y2), and sensory score (Y3) of microwave popping corn and the prediction mod els were established. The models of Y1, Y2 and Y3 showed no signi ficant lack of fit at 5%, 5% and 10% (p1＞0.05, p2＞0.05 and p3＞0 .1). But they were statistically significant at 5%, 1% and 1% (p1＜0.05, p2＜0.01 and p3＜0.01) with R2 values of 0.8139, 0.8737 and 0.9160 respectively. All the models were appropriate to express response variabl es. The preparing condition was optimized by using desirability function approac h for simultaneous optimization of several variables levels that were 1.518 weig ht of ch arge, 0.518 heating time and 1.118 ingredient additions. The popped kernels rati o, expansion index and sensory score under the optimum condition were 97.5%, 11. 0 and 7.2 respectively.