Optimization of Microwave Aging of Savory Vinegar to Maximize Total Ester Content by Response Surface Methodology

doi:10.7506/spkx1002-6630-201124031

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (24): 147-152.doi: 10.7506/spkx1002-6630-201124031

• Processing Technology • Previous Articles Next Articles

Optimization of Microwave Aging of Savory Vinegar to Maximize Total Ester Content by Response Surface Methodology

　MA Cheng-jin1,2，HUANG Ting1，YU Ji1，ZHENG Jun-xiao1，PENG Zhong-jin1，XIAO Wang1，GE Wen-ying3

(1. Institute of Food Science, Jishou University, Jishou 416000, China； 2. Key Laboratory of Plant Resources Conservation and Utilization(Jishou University), College of Hunan Province, Jishou 416000, China； 3. Xiangxi Autonomous Prefecture Biancheng Vinegar Science and Technology Co. Ltd., Jishou 416003, China)

Online:2011-12-25 Published:2011-12-29

Abstract

Abstract: In the presence of added ethanol, the aging of savory vinegar was accelerated by microwave radiation. A quadratic rotation-orthogonal composite experimental design was adopted to study the effects of operating parameters such as microwave power, radiation time and amount of added ethanol on total ester content in radiated savory vinegar. The effects of the parameters on total ester content in radiated savory vinegar were found to decrease in the following order: microwave power ＞ radiation time ＞ a mount of added ethanol. The results of frequency analysis showed that the optimal microwave aging conditions were microwave 380 W, ethanol addition at 0.61%, and radiation time 10 min. The infrared spectrum of the radiated savory vinegar in the wavenumber range of 4000－1500 cm-1 was in agreement with that of savory vinegar naturally aged for 1 year.

Key words: quadratic rotation-orthogonal composite experimental design, microwave, savory vinegar, aging acceleration

CLC Number:

TS264.2

MA Cheng-jin，HUANG Ting，YU Ji，ZHENG Jun-xiao，PENG Zhong-jin，XIAO Wang，GE Wen-ying. Optimization of Microwave Aging of Savory Vinegar to Maximize Total Ester Content by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(24): 147-152.

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Optimization of Microwave Aging of Savory Vinegar to Maximize Total Ester Content by Response Surface Methodology

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