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小麥胚微波穩(wěn)定化工藝參數(shù)響應(yīng)面法優(yōu)化
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    在對(duì)微波穩(wěn)定各因素分析的基礎(chǔ)上，選取影響小麥胚脂肪酶（E.C.3.1.1.3）相對(duì)酶活力的因素作響應(yīng)面分析，利用Design-Expert軟件建立數(shù)學(xué)模型，并對(duì)各因素及其相互之間的交互作用進(jìn)行了分析。結(jié)果表明：投料量與小麥胚初始含水率，投料量與微波功率，小麥胚初始含水率與處理時(shí)間，微波功率與處理時(shí)間對(duì)小麥胚脂肪酶相對(duì)酶活力的交互作用顯著，在微波功率為675W，初始含水率為15%，投料量為180g，處理時(shí)間為3.0min時(shí)，滅酶效果最好，脂肪酶相對(duì)酶活力為

    Abstract:

    14%。In order to obtain the lowest lipase (E.C.3.1.1.3) relative activities of wheat germ, the factors and levels of microwave stabilization for wheat germ were selected to carry out the response surface analysis (RSA) based on the analysis of critical factors, which would influence the efficiency of lipase destroying in wheat germ after treatment. The mathematical model was established by using of the Design-Expert software, and the effect of various factors and their interactions were analyzed as well. The results showed that the interactions between wheat germ quantity (WGQ) and initial moisture content (IMC), WGQ and microwave power (MP), IMC and treatment time (TT), and MP and TT, on the lipase relative activity (LRA) of wheat germ after microwave treatment were significant, and the optimal parameters were MP 675W，IMC 15%，WGQ 180g, TT 3.0min.

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周顯青,張玉榮.小麥胚微波穩(wěn)定化工藝參數(shù)響應(yīng)面法優(yōu)化[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(1):105-109.[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(1):105-109.

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