添加綠茶粉於米食膨發休閒食品最適乾燥條件之研究

The Optimum Drying Conditions for Rice Snack Food with Green Tea Flavor

宋國祥(Guo-Shiang Sung) ； 彭錦樵(Jin-Chyau Peng) ； 莊世昌(Shu-Chang Juang)

《農林學報》 49卷3期 (2000/09) Pp. 1-14

https://doi.org/10.30089/JAF.200009.0001

摘要

研究利用箱型分批式熱風乾燥機對於綠茶風味之米食膨發休閑食品進行熱風乾燥之實驗，探討乾燥溫度以及乾燥時間對擠壓產品含水率、色差值、硬度值以及最大剪切力之影響，並利用反應曲面法找出擠壓產品之最適乾燥條件。
實驗結果顯示：提高乾燥溫度或延長乾燥時間會使擠壓產品之含水率、硬度值與最大剪切力下降。經過乾燥之擠壓產品與未經乾燥者之間，其色差值會隨著乾燥溫度之提高或乾燥時間之延長而上升。
藉由反應曲面法評估擠壓產品之最適乾燥範圍，並以乾燥溫度、乾燥時間分別為97℃、72min作為本實驗最適乾燥條件，在此條件下可得模式預估值：含水率為2.21%、色差值為3.92、最大剪切力為13.90N以及硬度值為71.60N之乾燥產品，經實驗之驗證'證明在此最適乾燥條件下各反應性狀迴歸模式之預估值與產品實際量測值並無統計上之差異，故可確認迴歸模式之適當性。

關鍵字

熱風乾燥 ； 色差值 ； 硬度值

並列摘要

In this experiment, a batch hot air dryer was used to dry a rice snack food with green tea flavor. The process variables were drying temperature and drying time of extrudates. The response surface methodology was used to investigate the effects of process variables on extrudate's moisture content, color difference, maximum shear force and hardness.
Results indicated that increasing drying temperature or drying time decreased extrudate's moisture content, maximum shear force and hardness. However, the color difference increased with increasing drying temperature or drying time.
The optimum drying conditions were developed through the response surface methodology in this study. While drying temperature was at 97℃ and drying time was at 72mm, model predicted values were moisture content at 2.21%, color difference at 3.92, maximum shear force at 13.90N and hardness at 71.60N. An experiment was taken to testify the responses of dependent variables under the optimum drying conditions. The results showed that there were no significant differences between the regression model and experimental results for the moisture content, color difference, maximum shear force and hardness. The optimum drying conditions and the regression model developed in this study were useful for the drying processing of rice snack food with green tea flavor.

並列關鍵字

Hot air drying ； color difference ； hardness