Optimization of Crispness Preservation Process for Hami Melon Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201212026

Abstract

Abstract: The preparation of baby Hami melon chili sauce involves material selection, blanching, crushing, frying and seasoning. In this study, the crispness preservation as a key process control point was optimized using response surface methodology based on a three-variable, three-level central composite design. A crispness value of 15.449 mJ was obtained under the optimized conditions: 33% of water content in Hami melon, 0.19 g/100 mL of CaCl2 concentration, 17 min of soaking time. Meanwhile, the optimal sterilization condition was determined to be 1400 W and 2 min.

Key words: Hami melon, chili sauce, crispness, response surface methodology (RSM), optimization

CLC Number:

TS255.53

JING Si-qun. Optimization of Crispness Preservation Process for Hami Melon Using Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(12): 132-137.

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Optimization of Crispness Preservation Process for Hami Melon Using Response Surface Methodology

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