响应面优化大豆乳状液冷冻微波解冻破乳工艺研究

Optimization of demulsification of soybean emulsion with freeze-microwave thaw by response surface methodology

针对大豆水酶法提油过程中产生乳状液难以破乳的问题,在单因素实验的基础上,选取冷冻温度、冷冻时间、微波解冻温度、微波解冻功率和微波解冻时间5个因素为自变量,以乳状液中油脂回收率为响应值,通过SAS9.2进行响应面实验设计。结果表明,最佳条件为:冷冻温度-16.9℃,冷冻时间17.5 h,微波解冻温度62.4℃,微波解冻功率666.5 W,微波解冻时间10.5 min。在此最佳条件下,响应面有最优值为(96.89±1.43)%。采用显微成像观察法分析了水酶法提取工艺形成的乳状液中脂肪球分布情况,通过比对发现冷冻微波解冻破乳后脂肪球粒径明显增大,油脂更易释放。

Aming at the problem of being difficult to demulsify the emulsion during the aqueous enzymatic extraction of soybean oil, five factors, such as freezing temperature, freezing time, microwave thaw tem- perature, microwave thaw power and microwave thaw time, were selected as independent variables with recovery rate of oil in emulsion as response value. The results showed that the optimal conditions were de- termined by response surface methodology as follows： freezing temperature - 16.9 ~C, freezing time 17.5 h, microwave thaw temperature 62.4 ~C, microwave thaw power 666.5 W, microwave thaw time 10.5 min. Under the optimal conditions, the optimal response surface value was（96. 89 ＋ 1.43）%. Mi- croscopic imaging showed that the particle size of fat globule increased significantly after the freeze - mi- crowave thaw demulsification, which made the oil easier to release.