Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology

ZHANG Qiao- hui; LI Jun; PANG Jin-hui; CUI Jie; WANG Jian-zhong

doi:10.13386/j.issn1002-0306.2014.21.045

ZHANG Qiao- hui, LI Jun, PANG Jin-hui, CUI Jie, WANG Jian-zhong. Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology[J]. Science and Technology of Food Industry, 2014, (21): 248-252. DOI: 10.13386/j.issn1002-0306.2014.21.045

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Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology

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New process for debittering of bitter apricot seed was established by vacuum concentration and optimized by response surface methodology.On the basis of single factor experiments, the optimal conditions were obtained through Box- Benhnken center- united experiment design and response surface methodology.The results showed that the optimal process conditions were vacuum concentration 20 min in the vacuum degree of-0.09 MPa for debittering, concentration of citric acid 0.24 g / L, concentration temperature 82℃, and ratio of liquid to material10 m L·g- 1.Under this condition, the score of debittering was 95.

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Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology

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