食品科学2012，Vol.33Issue(4)：91-95,5.
基于响应面法黑树莓果汁微胶囊化工艺优化
Optimization of Microencasuplation of Black Raspberry Juice by Response Surface Methodology
摘要
Abstract
Black raspberry juice was microencapsulated using sodium alginate and chitosan as wall materials by piercing- solidifying incuber method. Box-Behnken experimental design coupled with response surface was used to optimize key process conditions including wail/core material ratio, sodium alginate concentration and chitosan concentration. A polynomial regression model describing the effects of the process conditions on microencasuplation efficiency of black raspberry juice was established. The results showed that the best microencapsulation results were obtained under the conditions： wall/core material ratio 4.05, sodium alginate concentration 2.27%, and chitosan concentration 1.28%. The microencasuplation efficiency was up to 87.15%.关键词
黑树莓果汁/微胶囊/Box-Behnken试验设计/响应面法Key words
black raspberry juice/microencapsulation: Box-Behnken experimental design/response surface methodology分类
轻工纺织引用本文复制引用
屈小媛,胡萍..基于响应面法黑树莓果汁微胶囊化工艺优化[J].食品科学,2012,33(4):91-95,5.基金项目
贵州省农业攻关项目 （）
