食品工业科技Issue(10)：332-334,3.
响应曲面法优化猕猴桃果浆生产中去皮工艺的研究
Optimization of peeling processing of Kiwifruit fruit pulp by response surface methodology
摘要
Abstract
Response surface methodology （RSM） was applied to optimize the peeling conditions for the Kiwifruit fruit pulp preparation. The optimized parameters of peeling conditions were as follows： the concentrations of NaOH and compound phosphate were 10.80% and 1.00%, respectively;the temperature 94℃,and the peeling time 165s. Then the pretreated fruits were washed by water. The result showed that the pericarp and flesh were separated completely,the floss was eliminated and the shape of fruits was protected. Finally,the product was obtained with high-quality,which kept color as fresh fruit and without impurities and peculiar smell.关键词
响应曲面法/优化/猕猴桃/去皮工艺Key words
response surface methodology/optimization/Kiwifruit/peeling processing分类
轻工纺织引用本文复制引用
刘晓燕,秦晋颖,高蓬明,马立志..响应曲面法优化猕猴桃果浆生产中去皮工艺的研究[J].食品工业科技,2011,(10):332-334,3.基金项目
基金项目：2009年贵州省科技厅资助农业攻关项目（黔科合NY字[2009]3024）. （）
