响应曲面法优化番茄汁加工工艺
Optimization process parameters of tomato juice by response surface methodology
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摘要: 为优化番茄汁加工工艺,以出汁率为指标,在单因素实验基础上,进行响应面实验分析得到最佳工艺参数为:纤维素酶添加量0.08%,酶解时间79min,酶解pH4.0,酶解温度54℃,此时番茄出汁率为90.08%。同时建立了番茄出汁率的二次数学模型,对出汁率具有很好的预测作用。Abstract: This study was designed to optimize process parameters of tomato juice. Based on the single factor experiments, the optimum process parameters conditions were determined by response surface methodology to be 0.08% cellulase added, enzymolysis time 79 min, pH4.0 and 54℃. Under the optimum conditions, the juice yield was 90.08%, which was consistent with the predicted yield of tomato. Thus, the fitted quadratic regression model was valid.