Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology

作     者：Yubin Ying Yingchun Xiang Jialin Liu Xin Chen Lingping Hu Yujin Li Yaqin Hu 应宇斌;向迎春;刘佳琳;陈欣;胡玲萍;Yujin Li;胡亚芹

作者机构：College of Biosystems Engineering and Food ScienceNational-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingIntegrated Research Base of Southern Fruit and Vegetable Preservation TechnologyZhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality ControlNingbo Research InstituteFuli Institute of Food ScienceZhejiang UniversityHangzhouChina College of Food Science and TechnologyHainan Tropical Ocean UniversitySanyaChina College of Food Science and EngineeringOcean University of ChinaQingdaoChina 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2021年第5卷第2期

页      面：143-151页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程] 

基　　金：the National Key Research and Development of China(No.2016YFD0400102) National Natural Science Foundation of China(No.31671918) 

主　　题：Ultrasonic-assisted freezing Penaeus chinensis response surface methodology time of passing through the maximum ice crystal generation zone optimization 

摘      要：Objectives:Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology was studied in order to(1)obtain frozen Penaeus chinensis of high quality and(2)provide practical guidance for the application of ultrasonic-assisted freezing in Penaeus *** and Methods:Three independent and major variables were selected,including initial ultrasonic temperature(℃),ultrasonic power(W)and ultrasonic time(s on/2 s off).On the basis of one-factor experiments,17 groups of experiments were established by response surface methodology according to Box-Behnken *** multiple regression analysis the experimental data were fitted into a second-order polynomial equation,which was tested by proper statistical ***:The optimal ultrasonic conditions were as follows:initial ultrasonic temperature 0℃,ultrasonic power 180 W,ultrasonic time 5 son/2 s *** the optimization conditions,the time of passing through maximum ice crystal generation zone was 105.500 s,which was very close to the predictive passage time of 101.541 ***:Initial ultrasonic temperature,ultrasonic time and ultrasonic power played an important role in the process of ultrasonic-assisted freezing of Penaeus *** surface methodology was used to optimize the three factors in ultrasonic-assisted freezing,which could greatly shorten the time of passing through the maximum ice crystal generation zone and maintain the tissue structure of Penaeus chinensis well.