Study on optimization of olive oil drinking liquid homogenizing conditions by response surface method

Olive oil drinking liquid was used as study object in this research.Selected the homogeneous time, homogeneous temperature and homogeneous speed as variables, and selected the emulsion stability coefficient as response value on the basis of single factor experiment.The best combination of three variables was studied by response surface experimental designs.Results showed that under the condition of homogeneous time 11min, homogeneous temperature 51℃ and homogeneous speed 16000r/min, emulsion stability coefficient reached 98.56%.Compared with the theoretical prediction value of 99.60%, the relative error was 1.04%.The regression equation obtained by response surface optimization had some guiding significance in practice.