模糊数学感官评价与响应面法优化法兰西西梅静磁场解冻工艺

Optimization of magnetic field thawing process of Prunus domestica L. by fuzzy mathematical sensory evaluation and response surface method

中文关键词:  法兰西西梅  静磁场解冻  模糊数学评价  响应面法优化

英文关键词:Prunus domestica L.  static thawing  fuzzy mathematical evaluation  optimization by response surface methodology

中文摘要:

      目的 探究模糊数学感官评价法与响应面分析法相结合, 用于冷冻法兰西西梅解冻的工艺优化, 建立完整的静磁场解冻工艺条件, 为进一步解决冷冻法兰西西梅解冻后的保质问题提供理论基础。方法 以?40℃冷冻室冷冻的法兰西西梅为原料, 选择质地、色泽、形状、滋气味、口感为模糊数学感官评分指标, 在单因素实验的基础上, 利用响应面法对静磁场解冻工艺进行优化。结果 法兰西西梅静磁场解冻的最优工艺条件为: 磁场强度40 mT、解冻时间144 min、解冻温度19℃, 在此条件下得到的解冻后法兰西西梅经验证实验感官评价的得分为85.23分, 汁液流失率为0.53%。解冻后的法兰西西梅软硬合适, 果皮呈紫色, 有光泽, 果肉呈金黄色, 外观平整而饱满, 具有较浓郁的滋气味。结论 模糊数学感官评价法可与响应面分析优化法相结合用于法兰西西梅的静磁场解冻工艺优化。

英文摘要:

      Objective To explore the combination of fuzzy mathematical sensory evaluation method and response surface analysis method for the optimization of frozen Prunus domestica L. thaw process, establish a complete static magnetic field thaw process conditions, and provide a theoretical basis for further solving the quality maintenance problem of frozen Prunus domestica L. after thawing. Methods Based on the single factor experiment, texture, color, shape, smell and taste were selected as fuzzy mathematical sensory score indexes, and the response surface method was used to optimize the process of static magnetic field thaw of the Prunus domestica L. frozen at -40℃. Results The optimum process conditions of thawed Prunus domestica L. by static magnetic field were as follows: Magnetic field intensity 40 mT, thaw time 144 min, thaw temperature 19℃. Under these conditions, the sensory evaluation score of the verified experiment of thawed Prunus domestica L. was 85.23 points, the juice loss rate was 0.53%. The thawed Prunus domestica L. was soft and hard, the peel was purple and shiny, the flesh was golden yellow, and the appearance was smooth and full, with a strong smell. Conclusion The fuzzy mathematics sensory evaluation method can be combined with the response surface analysis optimization method to optimize the process of Prunus domestica L. thawed by static magnetic field.