Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology

doi:10.7506/spkx1002-6630-20161209

FOOD SCIENCE

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Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology

YANG Jimin, ZHOU Xuemin, ZHU Kexue, GU Fenglin, FANG Yiming, WU Guiping

1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China;
2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
4. National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China

Online:2016-06-25 Published:2016-06-29
Contact: GU Fenglin

Abstract

Abstract:

This study investigated the optimization of the frying process of fresh peppers using combination of one-factor-ata-
time method (OFAT) and response surface methodology (RSM). The independent variables were frying temperature, frying
time and the ratio of material to oil. The responses were the contents of piperine and pepper essential oil. A polynomial
regression model equation was constructed using a Box-Behnken design. The response surface analysis showed that the
optimal frying conditions that provided the best quality of fried peppers were obtained as follows: temperature, 92 ℃; time,
3 min and the ratio of material to oil, 1:1. Under these conditions, the predicted contents of piperine and pepper essential
oil were 4.28 g/100 g and 1.73 mL/100 g, respectively, and the corresponding experimental values were 4.23 g/100 g and
1.71 mL/100 g, respectively.

Key words: response surface methodology, fresh pepper, piperine, pepper essential oil

CLC Number:

TS255.5

YANG Jimin, ZHOU Xuemin, ZHU Kexue, GU Fenglin, FANG Yiming, WU Guiping. Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-20161209.

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Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology

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