摘要
以过氧化氢与过氧乙酸混合液为漂白剂,微波辅助优化花生壳的漂白工艺。以色差仪检测色泽白度L值为考察指标,通过分析过氧化氢与过氧乙酸混合液中过氧化氢的体积分数、微波时间、微波功率和pH值4个因素对花生壳漂白效果的影响。通过Box-Behnken中心组合试验原理进行响应面分析,结果表明:过氧化氢体积分数30%、微波时间4min、微波功率为640W、pH值为8时漂白效果最佳。
The bleaching technology of peanut shell was optimized by microwave assisted with hydrogen peroxide and peroxyacetic acid as bleaching agent. The influence of volume fraction, microwave time, microwave power and pH value of hydrogen peroxide on the bleaching effect of peanut shell were analyzed. Response surface analysis was carried out by Box-Behnken central combination test principle. The results showed that the bleaching effect was the best when hydrogen peroxide volume fraction was 30 %, microwave time was 4 min, microwave power was 640 W, and pH value was 8.
作者
那广宁
张丁洁
赵杰
刘洪铭
丛靖晗
陈存坤
NA Guang-ning;ZHANG Ding-jie;ZHAO Jie;LIU Hong-ming;CONG Jing-han;CHEN Cun-kun(College of Life Engineering, Shenyang Institute of Technology, Fushun 113122, Liaoning, China;National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第19期160-164,共5页
Food Research and Development
关键词
花生壳
过氧化氢
过氧乙酸
微波
漂白
peanut shells
hydrogen peroxide
peroxyacetic acid
microwave
bleaching
