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杜仲雄花茶加工中护绿工艺响应面优化（Green-protecting Process Optimization in Processing of Eucommia Male Flower Tea by Response Surface Analysis Method）
杜仲 雄花茶 护绿 响应面 工艺
2010/5/5
针对杜仲雄花茶在加工过程中易变色的问题，通过利用盐离子、柠檬酸、抗坏血酸和杀青等处理抑制杜仲雄花的褐变以实现护绿的效果。在单因素试验基础上，利用SAS数据统计软件对影响杜仲雄花茶汤色的因素进行了评价，筛选出具有显著护绿效应的3个因素，即Zn2+、柠檬酸和蒸汽法杀青。利用Design-Expert数据分析软件中响应面分析法的中心组合设计建立了杜仲雄花茶加工过程中护绿工艺的数学模型，并确定了杜仲雄花茶...
牡丹籽油超声波辅助提取工艺的响应面法优化（Optimization on Ultrasonic-assisted Extraction Technology of Oil from Paeonia suffruticosa Andr. Seeds with Response Surface Analysis）
牡丹籽油 超声波辅助提取 响应面分析
2009/8/11
为优化牡丹籽油的超声波辅助提取工艺，在单因素试验基础上，选择液料比、超声波功率、处理时间、处理温度为自变量，牡丹籽油得率为响应值，采用Box-Behnken试验设计方法，研究各自变量及其交互作用对牡丹籽油得率的影响。利用Design Expert软件得到回归方程的预测模型并进行响应面分析，确定超声波辅助提取牡丹籽油的最佳条件为：液料比11mL/g，超声波功率300W，处理时间60min，处理温度5...
Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis
Acha soybean blends extudates dispersibilty inhibition
2008/11/10
The effect of extrusion variables on the protein dispersibility index and tyrpsin inhibitor activity of blends of acha and soybean were studied using response surface analysis. Soybean flour was mixed...
Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis
Flour blends amylose extrudate pasting
2008/11/1
Acha and soybean flours were mixed in five ratios 100:0, 87.5:12.5, 75:25, 62.5:37.5 and 50:50% of acha and soy flour respectively. The moisture content of the blends was adjusted to 15, 20, 25, 30 an...
Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
Bifidobacterium lactis Lactobacillus acidophilus caprine milk cheese ripening
2008/3/28
Production of caprine milk has been rising steadily, partially because of its good nutritional value; the possibility of improving nutritional benefits by adding probiotic species such as Bifidobacter...