Optimization of Dry Process Under Vaccum for the Production of Sucrose Thermal Oligosaccharides Caramel Using Response Surface Methodology
Response surface methodology was used to optimize the processing conditions of sucrose thermolysis oligosaccharides using dry process under vaccum. BoxBehnken design was used for experimental design and analysis of the results to obtain the optimal processing parameters. Three independent variables such as heating temperature (℃), holding time (h) and concentration of citric acid were investigated. The 3-D response surface and the contour plots derived from the mathematical models were applied to determine the optimal conditions. The optimum processing conditions were as follows: heating temperature 162℃, holding time 0.95h and concentration of citric acid 0.94％. Under these conditions, the experimental yield value was 83.91 ±1.82％, which was well in close agreement with value predicted by the model.
Caramelization Dry process under vacuum Sucrose Thermal Oligosaccharides Caramel DPPH-scavenging ability
Jun Wang Zhonghe Wang Li Fu Shujuan Yu
Dept. of Biology Hanshan Normal University Chaozhou, China College of Light Industry and Food Science South China University of Technology Guangzhou, China
国际会议
哈尔滨
英文
871-874
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）