Response Surface Methodology for the Optimization of Spicy Black Beans

Yao Jun Sun; Hai Yan Gao; Yuan Wang; Li Sun

doi:10.4028/www.scientific.net/AMR.267.800

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 267Response Surface Methodology for the Optimization...

Response Surface Methodology for the Optimization of Spicy Black Beans

Abstract:

The aim of this work was to optimize the process parameters through the statistical approach for the tingle and bot black bean. The process parameters influencing the tingle and bot black bean production were identified by using response surface methodology. The variables screened were most significant and showed a positive interaction. Optimum formula of spicy black beans could be achieved at pepper 3.125%, Chinese prickly 2.15%, and salt 3.035%. Such conditions resulted in score of 92.

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Periodical:

Advanced Materials Research (Volume 267)

Pages:

800-804

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.267.800

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Online since:

June 2011

Authors:

Yao Jun Sun, Hai Yan Gao, Yuan Wang, Li Sun

Keywords:

Black Bean, Optimization, Response Surface Method (RSM), Spicy

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