欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
以琯溪蜜柚为主要原料,利用响应面法对酶法澄清琯溪蜜柚汁工艺进行优化.在单因素基础上选取试验因素与水平,根据Box-Benhnken试验设计原理,采用三因素三水平的响应面分析法,对各个因素的显著性和交互作用进行分析,以透光率为响应值作响应面曲线图和等高线图,并建立了工艺数学模型.结果表明：酶法澄清蜜柚汁工艺的最佳参数为果胶酶浓度200 U/mL、酶解温度49℃、酶解时间40 min;并对结果进行验证,在此条件下,蜜柚汁透光率为97.2％,与预测值97.5％接近.说明,根据Box-Be-hnken模型并采用响应面分析法得到的酶法澄清蜜柚汁优化工艺准确、可靠.
英文摘要：
To optimize the process for clarifying Guanxi pomelo juice, a series of single-factor experi- ments were made to investigate the effects of enzyme concentration, incubation time, incubation temperature on the clarity of the product. Based on single-factor experiments, a 17-run response surface design involving 3 factors at 3 levels was generated by the Design-Expert software according to the Box-Behnken design princi- ple and experimental data thus obtained were subjected to quadratic regression analysis to create a mathemati- cal model for clarification. The optimal enzyme clarification condition was using 200 U/mL of enzyme, and react at 49 ℃ for 40 min. Under these conditions, the clarity of pomelo juice reached 97.2%. This was similar to the estimated value of 97.5 %.
同期刊论文项目
同项目期刊论文
期刊信息
位置：