| 响应面法优化速冻蚕豆的微波烫漂工艺 |
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| 引用本文： | 陈惠,唐明霞,袁春新,王学军.响应面法优化速冻蚕豆的微波烫漂工艺[J].浙江农业学报,2013,25(6):0. |
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| 作者姓名： | 陈惠 唐明霞 袁春新 王学军 |
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| 作者单位： | 江苏沿江地区农业科学研究所，江苏 如皋 226541 |
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| 摘 要： | 为掌握蚕豆微波烫漂的最佳工艺，在单因素试验结果的基础上，采用响应面法（RSM）优化能保持较高蚕豆硬度、叶绿素保留率和较低过氧化物酶（POD）相对活性的烫漂条件，得到微波功率、时间的最佳工艺组合。试验结果表明，当微波功率为589 W，时间为67 s时，蚕豆的硬度为3 24517 g，叶绿素保留率为9112%，POD相对活性为608%。
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| 关 键 词： | 蚕豆 微波烫漂 响应面法 中心组合设计 |
Optimization of the microwave blanching of quick\|frozen broad beans using response surface methodology |
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| CHEN Hui,TANG Ming\|xia,YUAN Chun\|xin,WANG Xue\|jun.Optimization of the microwave blanching of quick\|frozen broad beans using response surface methodology[J].Acta Agriculturae Zhejiangensis,2013,25(6):0. |
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| Authors: | CHEN Hui TANG Ming\|xia YUAN Chun\|xin WANG Xue\|jun |
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| Institution: | Agricultural Institute of Riparian Region of Jiangsu， Rugao 226541， China |
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| Abstract: | In order to optimize the microwave blanching process of the broad beans， the present study was conducted using the response surface methodology （RSM） on the basis of single factor test. The results indicated that using RSM to optimize the blanching conditions of microwave power and time could maintain a higher hardness， a higher retention rate of chlorophyll and a lower relative activity of peroxidase （POD）. Validation test suggested that the hardness of broad beans was 3 24517 g， the retention rate of chlorophyll was 9112%， and the relative activity of the POD was 608% when the blanching condition was set with the microwave power at 589 W and microwave time at 67 s. |
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| Keywords: | broad beans microwave blanching response surface methodology central composite design |
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