African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

The Research on the Optimization of Esterifying Conditons of a High-acid Esterifying Liquor

zhengkai xue

  •  Received: 18 June 2016
  •  Accepted: 07 October 2016
In order to obtain the optimized combination of formula for a high-acid esterifying liquor,the uniform design and Multi-factor interaction regression methodology in DPS data processing system were utilized to optimize the fermentation formula and temperature. The results demonstrated that the trial data from the optimizing test were fit themathematical model significantly,the best optimized formula and temperature for the high-acid esterifying liquor were glucose 120(g/L)、yeast extracts 19(g/L)、MgCl21(g/L)、sodium acetate 27.5(g/L)、K2HPO41(g/L),28℃.

Keywords: caproic acidï¼›esterifying liquorï¼›optimization