利用响应面法优化蒸馏醋生产工艺的研究

Optimization of Production Technology of Distilled Vinegar by Response Surface Methodology

通过研究醋酸发酵液低温真空蒸馏生产工艺,根据单因素试验结果,选择真空度、蒸馏温度和蒸馏时间3因素,以蒸馏醋得率为响应值对蒸馏醋生产工艺进行响应面优化分析,得到最佳生产工艺条件为:真空度0.04 MPa,蒸馏温度52℃,蒸馏时间15.5 h,在此条件下进行了验证试验,蒸馏醋得率为75%。

Through investigating low-temperature vacuum distillation technology of acetic acid fermentation broth,according to the single factor test results, with vacuum degree, distillation temperature and distillation time as factors, yield of distilled vinegar as response value, the production process of distilled vinegar was optimized by response surface analysis. The optimal production conditions were obtained as follows: vacuum degree 0.04 MPa,distillation temperature 52 ℃, and distillation time 15.5 h. Under these conditions, validation test results showed that the yield of distilled vinegar was 75%.