中心组合设计法优化马铃薯薯渣固态发酵工艺

Optimization of Potato Residues Solid Substrate Fermentation Technology Using Central Composite Design

为优化马铃薯薯渣固态发酵工艺,选择发酵温度、湿度和发酵时间为自变量,产品粗蛋白含量为因变量,采用中心组合设计的方法,研究各自变量及其交互作用对产品粗蛋白含量的影响。利用SAS6.0和响应面分析相结合的方法,模拟得到二次多项式回归方程的预测模型,并确定最佳发酵条件为:温度29.63℃,湿度73.86%,发酵时间54h。

The fermentation temperature, humidity and time were varied according to the central composite design with the aim of assessing the effects of these variables and their interactions on the crude protein content of product. The predictive polynomial quadratic equations model was developed by SAS6.0 software. The optimal fermentation condition was fermented for 54 h at the temperature of 29.63℃, humidity of 73.86%, according to the results of regress equations calculation and response analysis.