Process optimization of imperata cylindrica by microwave puffing

LI Ting-ting; HUANG Xiang-zhong; GUO Jun-ming; PENG Jin-hui

doi:10.13386/j.issn1002-0306.2016.10.053

LI Ting-ting, HUANG Xiang-zhong, GUO Jun-ming, PENG Jin-hui. Process optimization of imperata cylindrica by microwave puffing[J]. Science and Technology of Food Industry, 2016, (10): 303-306. DOI: 10.13386/j.issn1002-0306.2016.10.053

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Process optimization of imperata cylindrica by microwave puffing

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Based on the single factor experiments,length,water content,microwave power and puffing time were trial factors,the comprehensive score was the response value,the optimum process conditions were obtained by response surface methodology.Combined with the actual conditions,the result showed that the optimum process parameters were 3.3 cm,16.0%,690 W and 21 s for length,water content,microwave power and puffing time,respectively.The comprehensive score was 8.15 and the content of polysaccharide was increased by 15% under the optimized conditions.

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Process optimization of imperata cylindrica by microwave puffing

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