食品工业科技2011，Vol.32Issue(6)：361-363,3.
响应曲面法研究贮前热处理对油豆角品质的影响
Effect of hot air treatment on quality of green bean (Phaseolus vulgaris L.)by response surface method
摘要
Abstract
The effects of hot air treatment temperature and time on the quality of green bean were studied using response surface method. The optimization results of hot air temperature and treatment time were 53℃ for 19min by central composite rotation design. The increase of membrane permeability and peroxidase activities of treated green bean were significantly inhibited during ice-temperature storage.关键词
热空气处理/油豆角/品质/响应曲面法Key words
hot air treatment/ green bean/ quality/ response surface method分类
轻工纺织引用本文复制引用
郭丽,王鹏,马莺,赵东江,刁小琴,李贺..响应曲面法研究贮前热处理对油豆角品质的影响[J].食品工业科技,2011,32(6):361-363,3.基金项目
绥化学院青年教师科学技术研究资助项目(K091004). （K091004）
