摘要
利用响应面法对脱皮芝麻冷榨制油调质工艺条件进行优化。在单因素试验基础上,选取试验因素与水平,根据中心组合试验设计原理,采用响应面分析法,以冷榨芝麻饼残油为响应值,依据回归分析确定芝麻冷榨制油的最佳调质工艺条件为:原料水分9%,调质温度60℃,调质时间56 min。在此条件下,冷榨芝麻饼残油为15.66%。
The dehulled sesame was used as a material, and the conditioning parameters in the prepartion of cold - pressed sesame seed oil were optimized. The residual oil content of cold - pressed sesame cake was taken as the response value, the response surface methodology was adopted to determine the optimum conditioning parameters were as follows：moisture content of raw material before being pressed 9%, conditioning temperature 60 ℃, conditioning time 56 min. Under the conditions, the residual oil content of the cold -pressed sesame cake was 15.66%.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第6期13-17,共5页
China Oils and Fats
基金
河南省重点科技攻关计划项目(1021021110164)
"现代农业产业技术体系建设"专项资金资助(nycytx-20-1-08)
河南省油料产后精深加工研究中心资金资助
关键词
芝麻
冷榨
响应面法
工艺条件
sesame
cold - pressing
response surface methodology
process conditions
