期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：6
页码：446-451
DOI：10.19026/ajfst.8.1542
出版社：MAXWELL Science Publication
摘要：Optimization of process condition of bovine omasum is a valuable attempt to guide the industrial production of maodu for hotpot. The quantitative effects of concentration of NaOH, treatment temperature and treatment time on the rehydration effect of bovine omasum for Hotpot using Box-Behnken design. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and also analyzed by appropriate statistical methods. By solving the regression equation and also by analyzing the response surface contour plots, the optimal alkaline treatment conditions to the rehydration of bovine omasum were determined: a concentration of NaOH of 0.77 g/100 mL, a treatment temperature of 26.8°C and a treatment time of 33.2 min.
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