E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||4|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Optimization of ultrasonic-assisted extraction of inulin from Jerusalem artichoke
College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
* Corresponding author: firstname.lastname@example.org
An efficient ultrasonic-assisted extraction of inulin from Jerusalem artichoke was investigated by Response Surface Methodology (RSM). The results showed that the yield of ultrasonic-assisted extraction was 62.07 ± 0.39% over the microwave (40.85 ± 0.28%) and hot water extraction (27.42 ± 0.42%). The Box-Behnken Design (BBD) was used to optimize the effects of three parameters (temperature-X1, ultrasonic power-X2 and time-X3) on inulin yield. Analysis of variance showed that the contributions of X1, X3, X12, X13, X22 were significant. The optimal yield of inulin was 82.93 ± 1.03% at 82 °, 120 W and 18 min.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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