Optimization of process conditions for desalting high-salted celery by response surface methodology

doi:10.13386/j.issn1002-0306.2012.20.073

Optimization of process conditions for desalting high-salted celery by response surface methodology[J]. Science and Technology of Food Industry, 2012, (20): 280-283. DOI: 10.13386/j.issn1002-0306.2012.20.073

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Optimization of process conditions for desalting high-salted celery by response surface methodology

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Optimization of process conditions for high-salted celery by desalted and the crispness after desalination were explored.The content of salt and crispness was measured by experiments.According to one-factor-at-a-time experimental design combined with response methodology, the optimical desalination conditions was explored.The optimal desalination conditions were desalination temperature of 80℃, the ratio of stuff to water of 1:2, desalination time of 90min and the number of rinsing of 3.Under the optimal desalination conditions, the content of salt was achieved to be 5.69g/100g, the crispness was 2012.4g.

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Science and Technology of Food Industry

Optimization of process conditions for desalting high-salted celery by response surface methodology

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