以中心組合環形設計探討真空油炸紅蘿蔔脆片之加工最適化   全文下載

Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design

紅蘿蔔片經殺菁、浸漬果糖溶液及冷凍後再進行真空油炸以製備紅蘿蔔脆片。本研究以中心組合環形設計探討浸漬糖液濃度、真空油炸溫度及時間對紅蘿蔔脆片品質之影響。結果顯示，浸漬果糖濃度、油炸溫度及時間對油炸紅蘿蔔脆片之含水量、含油量、色澤及破碎力有顯著影響。其中浸漬果糖濃度與油炸紅蘿蔔脆片之含水量及破碎力呈正相關，而與含油量及色澤則呈負相關。由中心組合環形設計及等高線圖結果得知，真空油炸紅蘿蔔脆片其最適加工條件：真空油炸溫度為100~105°C，時間為16 - 20 min，浸漬果糖濃度為30 - 40%。相關係數R2除含水量及?E值外均在0.90以上，表示變數對回歸方程式的適合性相當高，並可用來預測由不同油炸條件所製得之真空油炸紅蘿蔔脆片之品質。

Carrot slices were blanched, immersed in fructose solution prior to frozen and vacuum fried to prepare carrot chips. The effects of immersing sugar concentration, vacuum frying temperature and time on the quality of fried carrot chips were studied with the central composite rotatable design (CCRD). Results showed that the moisture content, oil content, color quality, and breaking force of fried carrot chips were significantly related to immersing fructose concentration, frying temperature and time. The moisture content and breaking force of fried carrot chips were positively correlated with immersing fructose concentration, whereas the oil content and color quality of fried carrot chips were negatively correlated with immersing fructose concentration. Based on CCRD and contour plots, optimal processing conditions of vacuum fried carrot chips were: vacuum frying temperature of 100 - 105°C, vacuum frying time of 16 - 20 min, and immersing fructose concentration of 30 - 40%. The high R2 correlation coefficients (above 0.90 except moisture content and ∆E value) indicated that the variables were adequately fitted to the regression equation which could highly predict the quality of vacuum fried carrot chips prepared from the frying conditions.