title: Response surface methodology (RSM) in evaluation of the vitamin C concentrations in microwave treated milk.
abstract: During the microwave treatment process of the milk, response surface methodology (RSM) based on three-level three-factorial Box-Behnken design was used. The response vitamin C concentration was studied. The predicted value of model (11.84 μg/mL) was in excellent accordance with experimental value (11.83 μg/mL). Milk layer thickness was the most significant factor that affects the measured responses, and the effects of microwave time and microwave power were dependent on milk layer thickness levels. The variables microwave time,milk layer thickness and microwave power have the opposite effect on vitamin C concentration in milk treated by microwave. Synergistic interactions between milk layer thickness and microwave power was highly significant (p < 0.0001).
authors.affiliation: Food Science And Engineering College, Inner Mongolia Agricultural University, Hohhot, 010018 People's Republic of China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Bai
authors.affiliation: Food Science And Engineering College, Inner Mongolia Agricultural University, Hohhot, 010018 People's Republic of China.
authors.forename: Gaowa
authors.initials: G
authors.lastname: Saren
authors.affiliation: Food Science And Engineering College, Inner Mongolia Agricultural University, Hohhot, 010018 People's Republic of China.
authors.forename: Wenli
authors.initials: W
authors.lastname: Huo
keywords: Box-Behnken design; Cow’s milk; Microwave power; Microwave time; Milk layer thickness