Open AccessOptimization of Blanching Process of hawthorn using central composite design and response surface method
Author(s) -
Hanyuan Cui,
Zhaowei Song,
Yue Zhang,
Xiaoming Chen,
Zhijun Zhang,
Yuexiang Zhan,
Xingke Guo
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/632/3/032001
Subject(s) - blanching , point of delivery , response surface methodology , central composite design , residual , composite number , mathematics , chemistry , factorial experiment , food science , chromatography , botany , statistics , biology , algorithm
Response surface method (RSM) was used to optimize hawthorn blanching process based on single-factor experiments. There were two numerical (time and temperature) and one categorical variable (POD enzyme activity) that was used for the evaluation of the hawthorn blanching quality. The changes in POD enzyme activity, procyanidin content, and total flavonoid content were also analyzed. The regression model (P< 0. 05) was obtained through Central-Composite experimental design, indicating that the model could evaluate the residual POD enzyme activity in the blanching process under different parameters. The results show that time 103s and temperature 92.5°C were the best blanching conditions. Under these optimized conditions, the residual POD enzyme activity of hawthorn was within a reasonable range, which was 0.7731 U⋅g -1 ⋅min -1 . The calculated results were basically consistent with the model predicted values (0.7989 U⋅g -1 ⋅min -1 ).