采用响应面法优化挤压蒸煮条件，改善以鱼和谷物为基础的小吃的物理性质。
Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology.
机构信息
College of Fisheries, Central Agricultural University, Lembucherra, Tripura 799 210 India.
Central Institute of Fisheries Education, Mumbai, 61 India.
出版信息
J Food Sci Technol. 2014 Sep;51(9):1827-36. doi: 10.1007/s13197-012-0725-9. Epub 2012 May 12.
Abstract
To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature-110(0) C, screw speed-480 rpm, moisture-18 % and fish flour-20 %.
摘要
为了确定桶温、螺杆转速、总水分和鱼粉含量对鱼基挤压物膨胀比和堆积密度的影响，本研究采用响应面法。采用五水平、四因素中心组合设计对实验进行优化。方差分析用于研究主要因素和各因素相互作用的影响，并进行回归分析以解释可变性。拟合采用二次模型，对每个响应的编码变量进行拟合。响应面图作为两个独立变量的函数开发，同时将其他两个独立变量保持在最佳值。根据方差分析，拟合模型证实了两个因变量的模型拟合度。感官评分最高的是温度-110(0)℃、螺杆转速-480rpm、水分-18%和鱼粉-20%的组合。
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