微波辅助花生壳漂白工艺的研究  

Study on Microwave-assisted Bleaching of Peanut Shell

作　　者：那广宁[1] 张丁洁 赵杰 刘洪铭 丛靖晗 陈存坤 NA Guang-ning;ZHANG Ding-jie;ZHAO Jie;LIU Hong-ming;CONG Jing-han;CHEN Cun-kun(College of Life Engineering, Shenyang Institute of Technology, Fushun 113122, Liaoning, China;National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品研究与开发》2019年第19期160-164,共5页Food Research and Development

摘　　要：以过氧化氢与过氧乙酸混合液为漂白剂,微波辅助优化花生壳的漂白工艺。以色差仪检测色泽白度L值为考察指标,通过分析过氧化氢与过氧乙酸混合液中过氧化氢的体积分数、微波时间、微波功率和pH值4个因素对花生壳漂白效果的影响。通过Box-Behnken中心组合试验原理进行响应面分析,结果表明:过氧化氢体积分数30%、微波时间4min、微波功率为640W、pH值为8时漂白效果最佳。The bleaching technology of peanut shell was optimized by microwave assisted with hydrogen peroxide and peroxyacetic acid as bleaching agent. The influence of volume fraction, microwave time, microwave power and pH value of hydrogen peroxide on the bleaching effect of peanut shell were analyzed. Response surface analysis was carried out by Box-Behnken central combination test principle. The results showed that the bleaching effect was the best when hydrogen peroxide volume fraction was 30 %, microwave time was 4 min, microwave power was 640 W, and pH value was 8.

关 键 词：花生壳 过氧化氢 过氧乙酸 微波 漂白 

分 类 号：TS205[轻工技术与工程—食品科学]