|
In this dissertation,207varieties of apples, which were harvested from Chinese NationalGermplasm Resources Nursery, Institute of Fruit Tree CAAS, were chosen as the raw materials, andthen processed by Explosion Puffing Drying. Experimental quality indicators data was analyzed byAnalytic Hierarchy Process (AHP) method and the quality evaluation system of apple chips wasestablished, including the fundamental database, measurement methods, and mathematic evaluationmodel, in order to provide theorical evidence and guidance for quality evaluation on apple chip andprocessing suitability of apple materials.Through the research of establishment of apple chips quality evaluation system, the conclusionscan be summarized as followed:1. In order to evaluate the characteristics of apple chips，which were processed from differentvarieties,14quality evaluation indexes were chosen in the three aspects of organoleptic quality,physicochemical and nutrition properties, and processing characteristics, viz. Color, crispness, hardness,sugar-acid ratio, dilatability, water ratio, soluble solids content, crude protein, crude fiber, crude fat,Vitamin C, output capacity, ehydrationrate and microstructure. In addition, the analysis method of eachindex was determined according the principles of accuracy and operating convenience.2.7core quality evaluation indicators of apple chips, L, b, output capacity, crispness, hardness,sugar-acid ratio and dilatability were screening according to principle component analysis (PCA) andrelevance analysis. Based on the Analytic Hierarchy Process (AHP) model, the weighing of eachindicator was estimated to be0.2140,0.2140,0.2140,0.1036,0.1036,0.1036and0.0471, respectively.And the comprehensive scores (Y) of apple chips could be calculated by the following equation.Y=0.2140×L+0.2140×b+0.2140×output capacity+(-0.1036)×crispness+(-0.1036)×hardness+0.1036×sugar-acid ratio+0.0471×dilatability3. According to the maturity scale and actual situation of the samples,15different varieties applechips were chosen for the sensory evaluation and fitting test. The sensory evaluation results showed that,on the basis of four aspects of Appearance, Texture, Flavor and Odor, apple chips of the best qualitywas Fuji, with a comprehensive score of3.8484, followed by Sunshine and Hong Lu, scored as3.7835and3.6948; the last-quality chips was Mancoe. The result of fitness for AHP model showedthat, the relationship between Sensory evaluation results (X) and AHP predicted values (Y) could beidentified as formula: Y=0.731X+7×10-7(R2=0.884), which meant the AHP model of good fitness, andthe model could be applied in the quality evaluation of apple chips.4. Soluble solids content, potassium, magnesium, firmness, browning ratio of raw apple materialsaffected the quality of apple chips significantly, which could be the theory bases for the research of thequality prediction of apple chips and selection of special varieties for industrial processing.
|