粮油食品科技

中国科技核心期刊

二次旋转中心组合响应面法优化冷榨花生粕脱脂工艺
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Optimization of defatting technics of cold-pressed peanut meal by quadratic rotatable central composite response surface methodology
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    摘要:

    为高效利用冷榨花生粕优质蛋白质资源、减少残存油脂对蛋白质精深加工的影响,在综合考虑溶剂安全性和无水乙醇对蛋白质损失率及脱脂率影响的基础上,选择无水乙醇作为脱脂溶剂。在单因素试验基础上利用二次旋转中心组合响应面优化技术考察了脱脂温度(X1)、脱脂时间(X2)和固液比(X3)的影响规律并构建了脱脂工艺二阶多项式非线性回归方程和数值模型。优化分析发现,在脱脂温度59.5 ℃、脱脂时间108 min和固液比1∶19的优化条件下脱脂率为92.56%,与模型预测值93.07%接近,偏差为0.55%。研究表明,单因素试验与二次旋转中心组合响应面优化联用能很好地应用于冷榨花生粕脱脂工艺的优化分析。

    Abstract:

    To take advantage of protein resource from cold-pressed peanut meal, and to reduce the impact of residual oil on protein deep processing, anhydrous ethanol was chosen as defatting solvent after comprehensive consideration of solvent safety and the influences of anhydrous ethanol on protein loss rate and defatting rate. The influence rules of defatting temperature(X1), defatting time(X2) and solid-liquid ratio(X3) were investigated by quadratic rotatable central composite response surface methodology based on single factor experiment, and a second order polynomial nonlinear regression equation and numerical model was established. Optimum parameters were determined as defatting temperature 59.5 ℃, defatting time 108 min and solid-liquid ratio 1∶19. Under the optimal condition, defatting rate was 92.56%, which was close to the model predicted value 93.07% with the deviation of 0.55%. The results indicated that the combination of single factor experiment and quadratic rotatable central composite response surface methodology can be used in optimization of defatting process of cold-pressed peanut meal.

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肖怀秋,李玉珍,赵谋明,林亲录,杨 涛.二次旋转中心组合响应面法优化冷榨花生粕脱脂工艺[J].粮油食品科技,2014,22(6):33-38.

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  • 在线发布日期: 2014-12-29
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