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响应面法优化低温真空油炸鱼糜脆片加工工艺.docx

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响应面法优化低温真空油炸鱼糜脆片加工工艺 Title:OptimizationofLow-TemperatureVacuumFriedFishMincedCrunchyChipsProcessingusingResponseSurfaceMethodology Abstract: Theaimofthisstudyistooptimizetheprocessingparametersfortheproductionoflow-temperaturevacuumfriedfishmincedcrunchychipsusingresponsesurfacemethodology(RSM).TheRSMwasemployedtodeterminetheoptimallevelsoffryingtime,fryingtemperature,andfishmincethicknessfortheproductionofhigh-qualityandcrispyfishmincedchips.Theresultsrevealedthattheoptimizedconditionsledtoasignificantimprovementinthesensoryattributesandphysicochemicalpropertiesofthefishmincedchips,makingthemmoredesirabletoconsumers.ThisresearchhighlightsthepotentialofRSMasareliabletoolforoptimizingtheprocessingparametersinthedevelopmentofnewandimprovedfoodproducts. 1.Introduction: Foodprocessingisanessentialaspectofthefoodindustryasitaimstoimprovethequality,taste,andshelflifeoffoodproducts.Vacuumfryingisarelativelynoveltechniquethathasgainedsignificantattentionduetoitsabilitytoproducehealthyandcrispysnackswithreducedoilcontent.Fishmincedcrunchychipsareapopularsnack,butachievingthedesiredtextureandsensoryattributescanbechallenging.Thisstudyaimstooptimizetheprocessingparametersoflow-temperaturevacuumfriedfishmincedcrunchychipsusingRSM. 2.Methodology: 2.1Rawmaterials: Freshfishmince,commonlyusedintheproductionoffishmincedchips,wasobtainedfromalocalfishmarket.Thefishmincewasstoredat-18°Cuntilfurtheruse. 2.2Experimentaldesign: ACentralCompositeDesign(CCD)wasemployedasasuitableresponsesurfacedesignforoptimizingtheprocessvariables.Theindependentvariablesincludedfryingtime(X1),fryingtemperature(X2),andfishmincethickness(X3).Thedependentvariablesweresensoryattributes(flavor,crispiness,andoverallacceptability)andphysicochemicalproperties(acrylamidecontent,oilcontent,andcolor). 2.3Dataanalysis: TheexperimentaldatawereanalyzedusingRSMsoftwaretoobtaintheregressionequationforeachdependentvariable.Themodeladequacywasassessedusinganalysisofvariance(ANOVA).Theoptimaloperatingconditionsweredetermin