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

Food Quality and Safety 2021年第2期5卷 143-151页

作者： Yubin Ying Yingchun Xiang Jialin Liu Xin Chen Lingping Hu Yujin Li Yaqin Hu College of Biosystems Engineering and Food Science National-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 Technology Hainan Tropical Ocean UniversitySanyaChina College of Food Science and Engineering Ocean University of ChinaQingdaoChina

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.

关键词： ultrasonic-assisted freezing Penaeus chinensis response surface methodology time of passing through the maximum ice crystal generation zone optimization

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