MATEC Web of Conferences
Volume 62, 20162016 3rd International Conference on Chemical and Food Engineering
|Number of page(s)||7|
|Published online||28 June 2016|
Optimization for Dwarf Banana with Microwave Low Temperature Carbon Dioxide Flash Puffing Process by Response Surface Methodology and Factor Analysis
Guangdong AIB Polytechnic College, Guangzhou, Guangdong, 510507, China
a Corresponding author: firstname.lastname@example.org
A three factors quadratic regression rotation combination design was adopted to optimize the technical conditions of microwave low temperature carbon dioxide flash puffing (MLTCDFP) process for dwarf banana in the single factor’s foundation. This paper analyzed the effect of puffing temperature, puffing pressure, vacuum drying temperature and the interaction of the three factors on color, crispness, and the effect of hardness and water content. Based on the experimental data, the quadratic regression model of four indexes was deduced, then variables were analyzed with response surface methodology (RSM). The weights of four evaluation indexes was determined by factor analysis. The regression square was obtained by the comprehensive score as follow: Y=0.955+0.109X1+0.16X3−0.09X12+0.015X22 −0.15X32−0.018X1X2−0.056X1X3+0.016X2X3(R2=0.837).Through factor analysis, the range of the optimal technical conditions of MLTCDFP for dwarf banana obtained. The result indicated the four indexes were affected significantly by the puffing temperature and vacuum drying temperature, and the interactions of the three factors did not affect the product obviously. The optimal technical parameters were as follows: puffing temperature 91~95°C, puffing pressure 0.11~0.19MPa, vacuum temperature 81~85°C.
© Owned by the authors, published by EDP Sciences, 2016
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