نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 استادیار، گروه پژوهشی افزودنیهای غذایی پژوهشکده علوم و فناوری مواد غذایی
2 دانشجوی دکتری مهندسی علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان
3 دانشجوی کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه فردوسی مشهد
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In this study, independent variables were time (1-15 min0, temperature (25-45) and power of ultrasound. Results showed that time of ultrasound was linear (P<0.01) and also effect of interaction time with power (P<0.05) affect on extraction of curcumin significantly. In order to optimization of time, temperature and power of ultrasound response surface central composite deign was used methodology. Results represented that 2F generated adequately explained the data variation and significantly represented the actual relationship between the independent variables and the response. In the optimum point, time, temperature and power of ultrasound levels were found to be 8 min, 35° C and 55 %, respectively.
کلیدواژه‌ها [English]
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