响应面法优化NFC苹果汁均质工艺研究

Research on Optimization of Apple Juice Homogenization Process by Response Surface Method

为改善NFC苹果汁品质,本试验通过高压均质处理来提高果汁的稳定性,并以均质后苹果汁的稳定系数为指标,通过单因素试验和响应面法对高压均质条件进行了优化。结果显示,均质压力21MPa,均质次数2次,均质温度31℃条件下,NFC稳定系数为0.554,苹果汁的稳定性最好。通过比较均质前后平均粒径、粘度和TSI稳定系数,本试验还发现均质后NFC苹果汁平均粒径减小、粘度增大、稳定性增强。

In order to improve the quality of NFC apple juice, the stability of NFC apple juice was improved by high pressure homogenization treatment. Taking the stability coefficient of homogenized apple juice as the index, the high pressure homogenization conditions were optimized by single factor experiment and response surface method. The results showed that the homogenization pressure was 21 MPa, the number of homogenization was 2 times, the homogenization temperature was 31 ℃, Under these conditions, the stability was the best, and the stability coefficient was 0.554. By comparing the average particle size, viscosity and TSI stability coefficient before and after homogenization, it was found that the average particle size of NFC apple juice decreased, the viscosity increased and the stability increased after homogenization.