中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2012年
5期
55-57
,共3页
苹果籽%苹果籽油%提取工艺%得率
蘋果籽%蘋果籽油%提取工藝%得率
평과자%평과자유%제취공예%득솔
apple seed apple seed oil extraction technology obtaining rate
采用正交设计法研究了微波加热时间、料液比和微波加热温度对苹果籽油得率的影响，结果得出最佳提取工艺条件为：微波加热时间3min、料液比1：24、微波加热温度50℃。在此条件下，苹果籽油得率为25．51％。
採用正交設計法研究瞭微波加熱時間、料液比和微波加熱溫度對蘋果籽油得率的影響，結果得齣最佳提取工藝條件為：微波加熱時間3min、料液比1：24、微波加熱溫度50℃。在此條件下，蘋果籽油得率為25．51％。
채용정교설계법연구료미파가열시간、료액비화미파가열온도대평과자유득솔적영향，결과득출최가제취공예조건위：미파가열시간3min、료액비1：24、미파가열온도50℃。재차조건하，평과자유득솔위25．51％。
The effect of microwave heating time, material liquid ratio, microwave heating temperature on obtaining rate of apple seeds oil was studied by the orthogonal experiment. The optimum extracting conditions were microwave heating time 3min, ratio of solid to liquid 1：24, and microwave heating temperature 50℃ . Under this conditions, the obtaining rate was 23.51%.
