摘要
在单因素实验的基础上,利用Box-Behnken实验设计和响应面分析法对杏汁微波杀菌工艺进行综合优化得到最佳杀菌条件。结果表明:pH3.5、微波次数为3次、微波终止温度为67℃、微波起始温度为-11℃,在此条件下微波对细菌的致死率可达到99.68%,多项验证实验值在95%的置信区间内符合预测值,说明响应面模型与实际情况拟合良好,能较好地预测微波杀菌工艺的各参数。
Based on the single-factor experiments,a four-factor-three-level experiment was designed using Box-Behnken central composite method. The sterilization process of microwave from apricot juice was optimized by response surface methodology. The results showed that the optimat process condition was pH3.5 of apricot juice, microwave times of three, microwave starting temperature of -11℃, microwave terminating temperature of 67℃. Under the optimal conditions,the activities of mortality rate reached 99.68% ,which was consistent with the actual values in the confidence interval of 95%. This model works well in the prediction of optimal microwave sterilization conditions
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期288-292,297,共6页
Science and Technology of Food Industry
基金
新疆维吾尔自治区高新技术研究发展计划(201211110)
关键词
杏汁
细菌
致死率
微波杀菌
响应曲面法
apricot nectar
bacteria
mortality rate
microwave microbial inactivation
response surface design
