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《Food Science》 2010-06
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Application of Response Surface Methodology for Optimization of Production of Thermal Irreversible Gel with High Textual Properties

QU Chao1,ZHANG Gen-sheng1,QIAO Xiao-ling2,*,GUO Ai-ju2,CHEN Wen-hua2,LI Jia-peng2(1.School of Forestry,Northeast Forestry University,Harbin 150040,China;2.China Meat Research Center,Beijing 100068,China)  
Response surface methodology based on central composite design was applied to study the optimal values of critical process parameters affecting textural properties of a thermal irreversible gel,including ratio of carrageenan to konjaku powder(m/m),calcium hydroxide solution amount,precooking temperature.Mathematical models were established for the elasticity,tenderness or hardness of the gel as a response value of the above parameters.The determination coefficient R2 and level of significance test for established models were 0.968 and P = 0.005,extreme significance level for elasticity,0.976 and P = 0.002,extreme significance level for tenderness,and 0.876 and P = 0.141,insignificance level for hardness and,therefore,the models have high fitting degree and reliability.The fact that the deviations between actual values and predicted values of elasticity,tenderness and hardness were only 1.51%,3.09% and 4.5%,respectively,demonstrates that these models can accurately describe the interactive relationships among ratio of carrageenan to konjaku powder(m/m),calcium hydroxide solution amount,precooking temperature and has high usability in optimizing process parameters.The optimal values of ratio of carrageenan to konjaku powder(m/m),calcium hydroxide solution amount,precooking temperature were determined to be 0.3:1,0.06% and 90 ℃,respectively.
【Fund】: 科技部农业科技成果转化资金项目(2008T01016)
【CateGory Index】: TS205
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