کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5851140 1561785 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of mead production using Response Surface Methodology
ترجمه فارسی عنوان
بهینه سازی تولید مرغ با استفاده از روش سطح پاسخ
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The main aim of the present work was to optimize mead production using Response Surface Methodology. The effects of temperature (x1: 20-30 °C) and nutrients concentration (x2: 60-120 g/hL) on mead quality, concerning the final concentrations of glucose (Y1), fructose (Y2), ethanol (Y3), glycerol (Y4) and acetic acid (Y5), were studied. Twelve operational conditions were tested. No delays and moods were observed during fermentations. The second order polynomial models determined produced satisfactory fittings of the experimental data with regard to glucose (R2 = 0.646, p = 0.001), ethanol (R2 = 0.741, p = 0.049), glycerol (R2 = 0.899, p = 0.002), fructose (R2 = 0.902, p = 0.033) and acetic acid (R2 = 0.913, p = 0.001). The optimum extraction conditions determined in order to maximize the combined responses were 24 °C and a nutrients concentration of 0.88 g/L. The mead produced under these conditions had the following characteristics: ethanol concentration of 10.2%, acetic acid 0.54 g/L, glycerol 7.8 g/L, glucose 1.8 g/L and fructose 2.5 g/L. These values were in agreement with the predicted and were within the safe limit established for acetic acid and the recommended range for glycerol. Furthermore, the residual sugars concentration was also low, decreasing the possibility of occurring undesirable refermentations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 59, September 2013, Pages 680-686
نویسندگان
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