Optimization of the color protecting technique of apple residue for papier- mache food by response surface methodology

Response surface analysis methodology was used for control browning technique by the apple residue for papier- mache food. Ethylenediaminetetraacetic acid disodium salt,critic acid and sodium erythorbate were selected as influencing factors based on single- factor experiments.The simulated quadratic polynomial regression equation of prediction model was set up by Box- Benhnken central composite design and response surface analysis theory with the index of color as measure indicator.The optimum film forming technique was obtained as follows: Ethylenediaminetetraacetic acid disodium salt 0.11%,critic acid 0.21%,sodium erythorbate 0.35%. The index of color under the condition was 0.1903,respectively. The verified value was 0.1900,and was in close agreement with the predicted values.