关键词: 蚕豆, 微波烫漂, 响应面法, 中心组合设计

Abstract: In order to optimize the microwave blanching process of the broad beans， the present study was conducted using the response surface methodology （RSM） on the basis of single factor test. The results indicated that using RSM to optimize the blanching conditions of microwave power and time could maintain a higher hardness， a higher retention rate of chlorophyll and a lower relative activity of peroxidase （POD）. Validation test suggested that the hardness of broad beans was 3 24517 g， the retention rate of chlorophyll was 9112%， and the relative activity of the POD was 608% when the blanching condition was set with the microwave power at 589 W and microwave time at 67 s.

Key words: broad beans, microwave blanching, response surface methodology, central composite design