响应面法优化橄榄油饮液均质条件的研究  

Study on optimization of olive oil drinking liquid homogenizing conditions by response surface method

作　　者：龚丽[1] 车振明[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品工业科技》2013年第24期302-305,共4页Science and Technology of Food Industry

摘　　要：以橄榄油饮液为研究对象,在单因素实验的基础上,选取均质时间、均质温度、均质转速为自变量,以乳化稳定系数为响应值,利用响应面分析法,研究三自变量的最佳组合。结果显示,在均质时间11min、均质温度51℃、均质转速16000r/min条件下,乳化稳定系数达到98.56%,与理论预测值99.60%相比,其相对误差为1.04%。说明通过响应面优化后得出的回归方程具有一定的实践指导意义。Olive oil drinking liquid was used as study object in this research. Selected the homogeneous time, homogeneous temperature and homogeneous speed as variables ,and selected the emulsion stability coefficient as response value on the basis of single factor experiment. The best combination of three variables was studied by response surface experimental designs. Results showed that under the condition of homogeneous time 11min,homogeneous temperature 51℃ and homogeneous speed 16000r/min,emulsion stability coefficient reached 98.56%. Compared with the theoretical prediction value of 99.60% ,the relative error was 1.04%. The regression equation obtained by response surface optimization had some guiding significance in practice,

关 键 词：橄榄油饮液 均质条件 乳化稳定系数 响应面分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]