Response surface methodology (RSM) in evaluation of the vitamin C concentrations in microwave treated milk

详细信息    查看全文

• 作者：Ying Bai ; Gaowa Saren ; Wenli Huo
• 关键词：Cow’s milk ; Milk layer thickness ; Microwave time ; Microwave power ; Box ; Behnken design
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：July 2015
• 年：2015
• 卷：52
• 期：7
• 页码：4647-4651
• 全文大小：504 KB
• 参考文献：Amini M, Younesi H, Bahramifar N, Lorestani AAZ, Ghorbani F, Daneshi A, Sharifzadeh M (2008) Application of response surface methodology for optimization of lead biosorption in an aqueous solution by aspergillus niger. J Hazard Mater 154:694-02View Article
  Choi HK, Marth EH, Vasavada PC (1993a) Use of microwave energy to inactive Listeria monocytogenes in milk. Milchwissenschaft 48:200-03
  Choi HK, Marth EH, Vasavada PC (1993b) Use of microwave energy to inactive Yersinia enterocolitica and campilobacter jejuni in milk. Milchwissenschaft 48:134-36
  Donglin Z, Yasunori H (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88(4):503-09View Article
  Galuska PJ, Kolarik RW, Vasavada PC, Marth EH (1989) Inactivation of Listeria monocytogenes by microwave treatment. Dairy Sci 72:139
  Giese J (1995) Vitamins and mineral fortification of foods. Food Technol 49(5):110-22
  Gil MI, Fereres F, Tomas-Barberan FA (1999) Effect of post-harvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. J Agricult Food Chem 47(6):2213-217View Article
  Gliguem H, Birlouez-Aragon I (2005) Effect of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milk. J Dairy Sci 88(3):891-99View Article
  Hanrahan G, Lu K (2006) Application of factorial designs and response surface methodology in modern experimental design and optimization. Rev Anal Chem 36:141-51View Article
  Kalavathy MH, Regupathi I, Pillai MG, Miranda LR (2009) Modelling, analysis and optimization of adsorption parameters for H3PO4 activated rubber wood sawdust using response surface methodology (RSM). Colloids Surf B: 7035-5
  Khalil H, Villota R (1988) Comparative study on injury and recovery of staphylococcus aureus using microwaves and conventional heating. J Food Protect 51(3):181-86
  Kim HK, Kim JG, Cho JD, Hong JW (2003) Optimization and characterization of UV-curable adhesives for optical communications by response surface methodology. Polym Test 22:899-06View Article
  LopezFandino R, Villamiel M, Corzo N, Olano A (1996) Assessment of the thermal-treatment of milk during continuous microwave and conventional heating. J Food Protect 59(8):889-92
  Merin U, Rosenthal I (1984) Pasteurisation of milk by microwave irradiation. Milchwissenschaft 39(11):643-44
  Muthukumar M, Mohan D, Rajendran M (2003) Optimization of mix proportions of mineral aggregates using Box Behnken design of experiments, cement concrete compos. Cem Concr Compos 25:751-58View Article
  Myers RH, Montgomery DC (1995) Response surface methodology. Process and product optimization using designed experiments. John Wiley & Sons Inc, New York, pp 297-40
  Padayatty SJ, Katz A, Wang Y, Eck P, Kwon O, Lee JH, Chen S, Corpe C, Dutta A, Dutta SK, Levine M (2003) Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am Coll Nutr 22(1):18-5View Article
  Preetha R, Jayaprakash SN, Rosamma P, Bright Singh IS (2007) Optimization of carbon and nitrogen sources and growth factors for the production of an aquaculture probiotic (Pseudomonas MCCB 103) using response surface methodology. J Appl Microbiol 102:1043-051
  Sieber R, Eberhard P, Rüegg M (1989) Mikrowellenbehandlung von lebensmitteln, insbesondere von milch und milchprodukten-eine literaturübersicht. Lebensm-Techn 22:198-03
  Stearns G, Vasavada PC (1986) Effect of microwave processing on quality of milk. J Food Protect 49:853-58
  Vasavada P (1990) Microwave processing for the dairy industry. Food Aust 42:562-64
  Villamiel M, López-Fandiňo R, Corzo N, Martinez-Castro I, Olano A (1996a) Effects of continuous-flow microwave treatment on chemical and microbiological characteristics of milk. Z-Lebensm Unters Forch 201:15-8View Article
  Villamiel M, López-Fandiňo R, Olano A (1996b) Microwave pasteurisation in a continuous flow unit. Shelf life of cow’s milk. Milchwissenschaft 51:674-77
  Wernery U, Johnson B, Abarhm A (2005) The effect of short-term heat treatment on vitamin C concentrations in camel milk. Milchwissenschaft 60(3):266-67
  Xin C, Yin L, Guocheng D, Jian C (2005) Application of response surface methodology in medium optimization for spore production of coniothyrium minitans in solid-state fermentation. World J Microbiol Biotechnol 21:593-99View Article
  Young GS, Jolly PG (1990) Microwave:the potential for use in dairy processing. Aust J Dairy Technol 45:34-7
  
• 作者单位：Ying Bai (1)
  Gaowa Saren (1)
  Wenli Huo (1)
  
  1. Food Science And Engineering College, Inner Mongolia Agricultural University, Hohhot, 010018, People’s Republic of China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

During the microwave treatment process of the milk, response surface methodology (RSM) based on three-level three-factorial Box-Behnken design was used. The response vitamin C concentration was studied. The predicted value of model (11.84?μg/mL) was in excellent accordance with experimental value (11.83?μg/mL). Milk layer thickness was the most significant factor that affects the measured responses, and the effects of microwave time and microwave power were dependent on milk layer thickness levels. The variables microwave time,milk layer thickness and microwave power have the opposite effect on vitamin C concentration in milk treated by microwave. Synergistic interactions between milk layer thickness and microwave power was highly significant (p-lt;-.0001).