| 基于模糊数学评价法优化凡纳滨对虾真空微波干燥工艺 |
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| 引用本文： | 段少奇,吉宏武,张迪,董行,许佳音,宋文奎,刘书成,郝记明,苏伟明.基于模糊数学评价法优化凡纳滨对虾真空微波干燥工艺[J].广东海洋大学学报,2021(2). |
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| 作者姓名： | 段少奇 吉宏武 张迪 董行 许佳音 宋文奎 刘书成 郝记明 苏伟明 |
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| 作者单位： | 广东海洋大学食品科技学院//广东省水产品加工与安全重点实验室//广东省海洋食品工程技术研发中心//水产品深加工广东普通高校重点实验室 |
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| 基金项目： | 国家虾蟹产业技术体系建设专项(CARS-48)。 |
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| 摘 要： | 【目的】探求真空微波干燥凡纳滨对虾的最佳工艺条件,以期为开发凡纳滨对虾即食食品提供技术参考。【方法】以新鲜凡纳滨对虾为原料,模糊数学感官评分为主要考察指标,在单因素试验基础上,选择载装量A、功率B、真空度C为自变量,利用响应面法和模糊数学评价法对真空微波干燥工艺进行优化。【结果】以感官评定为基础对真空微波干燥凡纳滨对虾的品质进行权重分析,得到权重集K=(色泽0.335,滋味0.305,香气0.215,组织质地0.145)。建立二次多项回归方程:Y=84.588+1.084A+1.409B+1.700C-7.353A2-8.793B2-13.860C2,显示载装量A、功率B、真空度C对感官评分有极显著影响(P<0.01)。通过响应面分析,得到真空微波干燥凡纳滨对虾的最佳工艺条件:载装量75 g,加热功率400 W,真空度0.08 MPa。在此条件下,真空微波干燥凡纳滨对虾品质良好,感官评分为(85.6±0.07)分,与预测值85.92分误差较小。【结论】响应面法优化凡纳滨对虾真空微波干燥工艺具有操作简单、优化条件精确、结果显示直观等优点;建立的回归方程能反映装载量等三个因素对指标的影响规律,并可进行实际预测。
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| 关 键 词： | 凡纳滨对虾 真空微波干燥 模糊数学 响应面优化 感官评定 |
Optimization of Vacuum Microwave Drying Technology for Litopenaeus vannamei Based on Fuzzy Mathematics Sensory Evaluation |
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| DUAN Shao-qi,JI Hong-wu,ZHANG Di,DONG Hang,XU Jia-yin,SONG Wen-kui,LIU Shu-cheng,HAO Ji-ming,SU Wei-ming.Optimization of Vacuum Microwave Drying Technology for Litopenaeus vannamei Based on Fuzzy Mathematics Sensory Evaluation[J].Journal of Zhanjiang Ocean University,2021(2). |
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| Authors: | DUAN Shao-qi JI Hong-wu ZHANG Di DONG Hang XU Jia-yin SONG Wen-kui LIU Shu-cheng HAO Ji-ming SU Wei-ming |
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| Institution: | (College of Food Science and Technology,Guangdong Ocean University//Key Laboratory of Aquatic Products Processing and Safety//Guangdong Provincial Seafood Engineering Technology Research Center//Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088,China) |
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| Abstract: | 【Objective】To optimize the vacuum microwave drying technological parameters for Litopenaeus vannamei and provide a theoretical basis for the development of L.vannamei instant food.【Method】Fresh L.vannamei was the raw materials,and fuzzy mathematic sensory evaluation was the indicator.Based on a single-factor experiment,3 factors(load,power,vacuum)were selected as independent variables and the vacuum microwave drying was optimized by response surface method and fuzzy mathematical evaluation methodology.【Result】Weight analysis for vacuum microwave drying shrimps was based on sensory evaluation and the weight collection was K=(Color 0.335,taste 0.305,aroma 0.215,texture 0.145).The quadratic multinomial regression equation was established as follows:Y=84.588+1.084A+1.409B+1.700C-7.353A2-8.793B2-13.860C2.Load,power,and vacuum had extremely significant effects on the sensory score(P<0.01).Through response surface analysis,the optimal conditions were as follows:Load capacity 75 g,heating power 400 W and vacuum degree 0.08 MPa.Under these conditions,vacuum microwave drying quality of L.vannamei is good.The sensory score was(85.6±0.07)points,which was close to the predictive value of 85.92 points.【Conclusion】The optimized vacuum microwave drying technology for shrimp by response surface methodology is easy to operate,the optimized condition is accurate and the display of results is intuitive.The influence rule of 3 factors on indicators can be analyzed by regression equation,which can also be used in predicting actual production. |
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| Keywords: | Litopenaeus Vannamei vacuum microwave drying fuzzy and mathematics response surface optimization sensory evaluation |
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