Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology

LIANG Zhang-cheng; HUANG Fei; LIN Xiao-zi; HE Zhi-gang; LI Wei-xin

doi:10.19303/j.issn.1008-0384.2015.11.014

Volume 30 Issue 11

Nov. 2015

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LIANG Zhang-cheng, HUANG Fei, LIN Xiao-zi, HE Zhi-gang, LI Wei-xin. Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology[J]. Fujian Journal of Agricultural Sciences, 2015, 30(11): 1102-1105. doi: 10.19303/j.issn.1008-0384.2015.11.014

Citation:

LIANG Zhang-cheng, HUANG Fei, LIN Xiao-zi, HE Zhi-gang, LI Wei-xin. Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology[J]. Fujian Journal of Agricultural Sciences, 2015, 30(11): 1102-1105. doi: 10.19303/j.issn.1008-0384.2015.11.014

Citation:

LIANG Zhang-cheng, HUANG Fei, LIN Xiao-zi, HE Zhi-gang, LI Wei-xin. Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology[J]. Fujian Journal of Agricultural Sciences, 2015, 30(11): 1102-1105. doi: 10.19303/j.issn.1008-0384.2015.11.014

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Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology

doi: 10.19303/j.issn.1008-0384.2015.11.014

1. Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou, Fujian 350003, China;
2. Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China

Received Date: 2015-09-20
Publish Date: 2015-11-18

Abstract

Abstract

For the development of low sugar preservatives,Furong plums were used in the study.A single factor experiment was conducted to select an appropriate water activity(Aw)reducing agent.A was established using the response surface methodology.The results showed that glycerin,propylene glycol,and sodium lactate were the appropriate agents.The Awreducing abilities of the 3agents were in the order of glycerol(X₃)>sodium lactate(X₂)> propylene glycol(X₁).The regression equation for ling Aw of the preservatives with 25% sugar was:Y(1/Aw) =1.48830+0.02261 X₁+0.02507 X₂ +0.03069 X₃-0.01065 X₁²-0.01206 X₂²-0.01294 X₃².The formulation included 1.1% of propylene glycol,1.2% of sodium lactate,and 0.8% of glycerol.Under the optimum processing conditions,the Awof the resulted low sugar preservatives was 0.66.
- furong plum,
- low sugar preservative,
- water activity,
- response surface methodology

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References(15)

References

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