使用响应表面方法来优化从菜中去除的漂白条件
Ji-Eun Lim1, Sang-Jin Ye1, Jae-Sung Shin1
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 South Korea.
Food science and biotechnology
|March 25, 2025
概括
在98.28°C下在2.77分钟内白化菜显著降低,使其适合慢性病 (CKD) 患者. 这种方法平衡了的减少与理想的纹理和颜色.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业科学 农业科学
背景情况:
- 菜是一种营养丰富的叶菜,但高含量限制了慢性病 (CKD) 患者的消费.
- 优化加工方法至关重要,以使富含的食物可用于CKD管理.
研究的目的:
- 为了确定菜的最佳漂白条件,以最大限度地减少.
- 在漂白过程中保持理想的物理和颜色属性 (硬度和颜色).
- 通过加工的菜,使CKD患者的饮食多样化.
主要方法:
- 响应表面方法 (RSM) 与中央复合设计 (CCD).
- 研究的漂白温度 (80-100°C) 和时间 (2-4分钟).
- 评估的降解率,硬度和颜色 (L*和a*值).
主要成果:
- 增加的漂白温度和时间增强了的减少和a*值.
- 更高的温度和更长的时间对硬度和L*值产生了负面影响.
- 最佳条件被确定为98.28°C,持续2.77分钟.
结论:
- 优化漂白有效地降低了菜的含量,同时保持了质量.
- 这种加工方法可以扩大CKD患者的饮食选择.
- 进一步的研究可以探索长期稳定性和其他营养影响.
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