响应面分析法优化苹果渣纸型食品防褐变工艺的研究
Optimization of the color protecting technique of apple residue for papier- mache food by response surface methodology
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摘要: 利用响应面分析法优化苹果渣纸型食品制备过程中的防褐变工艺,在单因素实验的基础上,选取乙二胺四乙酸-二钠（EDTA-二钠）添加量、柠檬酸添加量、异VC钠添加量为影响因子,苹果片的色泽指标为响应值,通过BoxBenhnken中心组合设计原理,模拟得到二次多项式回归方程的预测模型,确定最佳成膜工艺为:EDTA-二钠添加量0.11%,柠檬酸添加量0.21%,异VC钠添加量0.35%,此条件下苹果片的色泽指标的模型预测值为0.1903,验证值为0.1900。与模型预测值相符。相对误差为0.2%。因此,采用RSA法优化得到的护色条件参数准确、可靠,具有实用价值。Abstract: 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.
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