Study on optimization of apricot juice sterilization conditions with microwave by response surface methodology

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 optimal process condition was pH3.5 of apricot juice, microwave times of three, microwave starting temperature of-11℃, microwave terminating temperature of67℃. 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.