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Optimization of Microwave Extraction Process for α-acid in Fresh Hop by using Response Surface Methodology

Bai Lu

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Abstract

By single factor experiment,the report screened out the drying methods of fresh hop and Optimization of microwave extraction process by using response surface methodology.Establish a good prediction on optimize the α-acid content as a function of the ethanol concentration,material rate and the microwave time.Results of response surface analysis showed that the optimum conditions were as follows: the drying methods was normal-air drying,the mass loss of fresh hop was about 70% to suit extraction ethanol concentration 70.74%,material/liquaid ration of 1∶20.93,the microwave time 79.62 s.Conclusion: through this condition,α-acid of hop polyphends to 14.023 3%.

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What this paper is about

By single factor experiment,the report screened out the drying methods of fresh hop and Optimization of microwave extraction process by using response surface methodology.Establish a good prediction on optimize the α-acid content as a function of the ethanol concentration,material rate and the microwave time.Results of response surface analysis showed that the optimum conditions were as follows: the drying methods was normal-air drying,the mass loss of fresh hop was about 70% to suit extraction ethanol concentration 70.74%,material/liquaid ration of 1∶20.93,the microwave time 79.62 s.Conclusion: through this condition,α-acid of hop polyphends to 14.023 3%.

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Available abstract

By single factor experiment,the report screened out the drying methods of fresh hop and Optimization of microwave extraction process by using response surface methodology.Establish a good prediction on optimize the α-acid content as a function of the ethanol concentration,material rate and the microwave time.Results of response surface analysis showed that the optimum conditions were as follows: the drying methods was normal-air drying,the mass loss of fresh hop was about 70% to suit extraction ethanol concentration 70.74%,material/liquaid ration of 1∶20.93,the microwave time 79.62 s.Conclusion: through this condition,α-acid of hop polyphends to 14.023 3%.

Key concepts: Hop (telecommunications), Response surface methodology, Microwave, Extraction (chemistry), Process optimization, Chromatography, Chemistry, Materials science

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