食品科学2011，Vol.32Issue(24)：147-152,6.
二次回归正交旋转组合设计优化微波催陈香醋工艺
Optimization of Microwave Aging of Savory Vinegar to Maximize Total Ester Content by Response Surface Methodology
摘要
Abstract
In the presence of added ethanol,the aging of savory vinegar was accelerated by microwave radiation.A quadratic rotation-orthogonal composite experimental design was adopted to study the effects of operating parameters such as microwave power,radiation time and amount of added ethanol on total ester content in radiated savory vinegar.The effects of the parameters on total ester content in radiated savory vinegar were found to decrease in the following order： microwave power radiation time a mount of added ethanol.The results of frequency analysis showed that the optimal microwave aging conditions were microwave 380 W,ethanol addition at 0.61%,and radiation time 10 min.The infrared spectrum of the radiated savory vinegar in the wavenumber range of 4000-1500 cm-1 was in agreement with that of savory vinegar naturally aged for 1 year.关键词
二次回归正交旋转组合设计/微波/香醋/催陈Key words
quadratic rotation-orthogonal composite experimental design/microwave/savory vinegar/aging acceleration分类
轻工纺织引用本文复制引用
麻成金,黄婷,余佶,郑君晓,彭忠瑾,肖旺,葛文英..二次回归正交旋转组合设计优化微波催陈香醋工艺[J].食品科学,2011,32(24):147-152,6.基金项目
2009年国家农业成果转化资金项目 （）
