共查询到20条相似文献,搜索用时 62 毫秒
1.
2.
In this study, optimum conditions for the extraction of black carrot anthocyanins were determined by response surface methodology. Central composite design of extraction factors (pH 2.5–6.5, temperature 4–72 °C, solvent/solid ratio 5:1–25:1 v/w, ethanol/water ratio 0:100–100:0?v/v) was generated as two replicates. Total phenolic content, total monomeric anthocyanin content, polymeric color, total antioxidant activity, and anthocyanin composition determined by high-performance liquid chromatography were used as responses. Except for color analysis, higher temperature, solid/solvent ratio, and ethanol concentration were observed to increase the extraction yield. However, polymeric color results were found to have minimum values at lower pH and solid/solvent ratio, lower or moderate temperature, and higher ethanol concentration. Optimum extraction conditions were found as follows: 50 °C, pH 3.5, solvent solid ratio 10:1 (v/w), and ethanol/water ratio 75:25 (v/v) when all responses were considered. The validation of the optimum conditions for black carrot extraction was performed at specified values. 相似文献
3.
响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化 总被引:2,自引:0,他引:2
以普通玉米粉为原料,通过双螺杆挤出对玉米粉进行改性,探讨高水分条件下物料含水量、挤出温度、螺杆转速对挤出物糊化度的影响,并建立物料含水量(X1)、挤出温度(X2)、螺杆转速(X3)之间的数学模型,即Y=96.97-1.49X1-1.21X2-1.85X3-0.37X1X2-1.15X1X3-2.35X2X3-2.20X12-2.50X22-3.77X32,确定了最佳蒸煮条件为含水量34%、挤出温度139℃、螺杆转速223r/min。在此条件下,玉米粉的糊化度为97.5%,与理论预测值基本相符。 相似文献
4.
5.
6.
7.
8.
JOSÉ PASCHOAL BATISTUTI ROSA MARIA CERDEIRA BARROS JOSÉ ALFREDO GOMES ARÊAS 《Journal of food science》1991,56(6):1695-1698
Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123–137°C) and feed moisture (13–27% d.s.b.) were selected at five levels (rotatable five level composite design: ?√2, ?1, 0, 1, +√2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extra-date and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack. 相似文献
9.
10.
以富士苹果为原料,通过小容器酿造法进行苹果酒的发酵试验,以柠檬形克勒克酵母(Kloeckera apiculata)与酿酒酵母(Saccharomyces cerevisiae)的不同顺序的接种时间,二者的接种量比例,SO2的添加量为试验因素,以苹果酒的模糊综合评价得分为响应值,利用响应面方法,对苹果酒混菌发酵的主发酵工艺进行优化.结果表明,苹果酒混菌发酵的优化工艺条件为:柠檬形克勒克酵母(Kloeckera apiculata)接种约37 h后按1:1比例添加酿酒酵母(Saccharomyces cerevisiae),SO2的添加量为45.85 mg/L. 相似文献
11.
12.
13.
14.
为降低纸浆间歇蒸煮过程的能耗,提出了一种基于支持向量机(SVM)和遗传算法的蒸煮参数优化方法。该方法先根据生产数据,采用SVM建立了间歇蒸煮纸浆卡伯值模型,描述了白液浓度、硫化度、白液量、黑液量、蒸煮时间和蒸煮温度等参数与纸浆卡伯值之间的数学关系;再针对基于SVM的纸浆卡伯值模型较难用于常规优化方法的问题,提出了一种改进的自适应小生境遗传算法,用于间歇蒸煮的参数优化,使纸浆满足质量要求的前提下尽量降低蒸煮过程能耗;最后进行仿真,与实际生产数据相比,实验结果节约蒸汽3.52%,节约白液用量17.18%,硫化度减少0.37%。实验结果表明,该方法模型泛化性好,优化效果明显,很大程度上实现了节能降耗。 相似文献
15.
16.
响应面法在发芽糙米研究中的应用 总被引:15,自引:5,他引:15
本实验首次利用响应面分析法(RSM)对富含γ-氨基丁酸(GABA)发芽糙米的发芽务件进行优化,得出富含GABA发芽糙米的最佳发芽条件为浸泡时间12h,浸泡温度20℃,培养温度32℃,培养时间26h,此时发芽糙米的γ-氨基丁酸含量达47.1mg/100g,为发芽前的2.4倍。 相似文献
17.
18.
19.