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Bai F.,Agricultural University of Hebei | Wang J.,Agricultural University of Hebei | Wang J.,Engineering Technology Research Center for Processing of Agricultural Products | Guo J.,Agricultural University of Hebei
Advance Journal of Food Science and Technology | Year: 2015

Optimization of conditions for Jujube pectin extraction was investigated using Response Surface Methodology (RSM). Extraction parameters which are employed in this study are Liquid-Solid Ratio (LSR) (5-15), pH (1.5-2.5), ultrasonic time (10-20 min) and microwave irradiation time (40-60 sec) and they were optimized using a four factor three levels Box-Behnken response surface Design (BBD) coupled with desirability function methodology. The results showed that, all the process variables have significant effect on the yield of pectin. The satisfactory conditions for Jujube pectin extraction were obtained as follows: 10.03 mL/g of LSR, 1.97 of pH of sulfuric, 17.66 min of ultrasonic time and 52.73 sec of microwave irradiation time. Among the studied factors, microwave irradiation time had the greatest influence on yield. Under these conditions, the experimental yield of Jujube pectin was 1.95±0.06%, which is well in close agreement with the value predicted by the model. © Maxwell Scientific Organization, 2015. Source


Sun J.,Agricultural University of Hebei | Wang J.,Agricultural University of Hebei | Sun P.,Engineering Technology Research Center for Processing of Agricultural Products | Wang X.,Engineering Technology Research Center for Processing of Agricultural Products
Advance Journal of Food Science and Technology | Year: 2014

Spray-drying process for Japanese scallop powder can cause damage because of its heat-sensitive components such as amino acids. Therefore it is important for amino acids to be embedded with the appropriate food additives in spray-drying process. In this study, with Japanese scallop as the raw, Response Surface Method (RSM) with three variables (the addition level of β-cyclodextrin, modified starch and CMC) was used to investigate the effect of food additives on the amino acids retention rate in Japanese scallop powder in spray drying. The equation model to predict amino acids retention rate was reported. The results showed that the optimal addition level of β-cyclodextrin, modified starch and CMC were 25.55, 24.55 and 2.96%, respectively. And the amino acids retention rate was 56.75±0.64%. This model was testified to fit the actual situation preferably, therefore it can provide theoretical and practical basis for industrial production of Japanese scallop powder. © Maxwell Scientific Organization, 2014. Source


Cui X.,Agricultural University of Hebei | Sun J.,Agricultural University of Hebei | Sun J.,Engineering Technology Research Center for Processing of Agricultural Products | Li X.,Agricultural University of Hebei | And 3 more authors.
Advance Journal of Food Science and Technology | Year: 2014

Each year a considerable number of shrimp wastes were discarded. It caused a waste of resources, but also led to environmental pollution. In order to make a reasonable use of shrimp waste, protein was extracted from Vannamei waste by calcium hydroxide and ultrasonic-assisted, then used response surface methodology to optimize experiments to find the optimum extraction method. The optimal condition, predicted protein extraction rate of 37%, was obtained under the optimum conditions of the extraction time of 81 min, the extraction temperature of 60.00°C and the extraction concentration of 0.18 g/g dry matter. © Maxwell Scientific Organization, 2014. Source


Li X.,Agricultural University of Hebei | Sun J.,Agricultural University of Hebei | Sun J.,Engineering Technology Research Center for Processing of Agricultural Products | Cui X.,Agricultural University of Hebei | And 2 more authors.
Advance Journal of Food Science and Technology | Year: 2014

In this study, in order to determine the optimum formulation of Litopenaeus vannamei seafood sauce, Response Surface Methodology (RSM) was employed to investigate the effects of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce on the sensory quality. Statistical analysis of the results showed that the data were adequately fitted into a second-order polynomial model. The independent parameters of contents of thick broad-bean sauce, sweet soybean paste and the quadratics of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce significantly affected the sensory evaluation scores. Also the interactions between contents of thick broad-bean sauce and sweet soybean paste, sweet soybean paste and Shacha sauce had a significant effect on the sensory evaluation scores. The optimal conditions for higher sensory evaluation scores were thick broad-bean sauce 6.22%, sweet soybean paste 16.32% and Shacha sauce 10.10%. Under such conditions, the maximum predicted sensory evaluation score was 9.49; the prediction accuracy rate of model was up to 97.10%. These optimum conditions were used to evaluate the trail experiment and the maximum sensory evaluation score was recorded as 9.5±0.36. © Maxwell Scientific Organization, 2014. Source

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