响应面分析法优化甘薯的抗褐变工艺

Optimization on Anti-Browning Process of Sweet Potato by Response Surfaee Methodoloy

利用响应面分析法优化甘薯加工过程抗褐变工艺。在单因素实验基础上,采用Plackett-Burman方法对影响PPO各因素的效应进行评价,筛选出有显著效应的3个因素:热烫温度、Vc、pH。根据中心组合Box-Benhnken实验设计采用3因素水平的响应面分析法,以PPO吸光值为响应值建立二次回归方程,通过响应面分析得到优化组合。在分析各个因素的显著性和交互作用后,结合实际操作得出甘薯抗褐变的最佳工艺条件为:热烫温度为83.6℃、pH为5.35、Vc添加量为0.38%。实际测定值与理论计算值能很好地吻合。

Response surface methodology was applied to optimize the anti-browning process of sweet potato.Effects of all factors were evaluted by Plackett-Burman and three factors were selected,which were scalding temperature,Vc and pH.Subsequently,response surface methodology based on Box-Behnken experimental design was employed to evaluate the interactive effects of three factors.One mathematical model for anti-Browning process of sweet potato as functions was established.The results showed that the optimal process factors were as follows： scalding temperature 83.6 ℃,pH 5.35 and dosage of Vc 0.38%.Under the optimal conditions,the actual value was close to the calculated value.