Investigation on Milling Quality of Stone–Plastic Composite Using Response Surface Methodology

JOM ◽  
2022 ◽  
Author(s):  
Zhanwen Wu ◽  
Dietrich Buck ◽  
Dong Jin ◽  
Xiaolei Guo ◽  
Pingxiang Cao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Milling Quality ◽  
Plastic Composite

scholarly journals Investigation and Evaluation of Impact Bruising in Guava Using Image Processing and Response Surface Methodology

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 411
Author(s):  
Than Htike ◽  
Rattapon Saengrayap ◽  
Nattapol Aunsri ◽  
Khemapat Tontiwattanakul ◽  
Saowapa Chaiwong
Keyword(s):  
Response Surface Methodology ◽  
Image Analysis ◽  
Response Surface ◽  
Storage Temperature ◽  
Impact Damage ◽  
Color Difference ◽  
Guava Fruit ◽  
Fractal Image ◽  
And Storage

Simulated impact damage testing was investigated by fractal image analysis using response surface methodology (RSM) with a central composite design (CCF) on quality of ‘Glom Sali’ guava for drop heights (0.2, 0.4, and 0.6 m), number of drops (1, 3, and 5) and storage temperature conditions (10, 20, and 30 °C). After 48 h, impacted fruit were determined and analyzed for bruise area (BA), bruise volume (BV), browning index (BI), total color difference (∆E), image analysis for bruise area (BAI), and fractal dimension (FD) at the bruising region on peeled guava. Results showed that the correlation coefficient (r = −0.6055) between ∆E and FD value was higher than ∆E and either BA (r = 0.3132) or BV (r = 0.2095). The FD variable was determined as a better indicator than conventional measurement (BA or BV) for pulp browning and impact bruising susceptibility. The FD variable also exhibited highest R2adj value (81.69%) among the other five variables, as the highest precision model with high determination coefficient value (R2adj) (>0.8) for impact bruising prediction. Recommended condition of the FD variable to minimize impact bruising was drop height of 0.53 m for five drops under storage at 30 °C. FD variable assessed by image analysis was shown to be a highly capable measurement to determine impact bruising susceptibility in guava fruit.

scholarly journals OPTIMASI PROSES PEMBUATAN BUBUK OLEORESIN LADA (Piper nigrum) MELALUI PROSES EMULSIFIKASI DAN MIKROENKAPSULASI (Optimization Process Production Powder of Oleoresin Pepper (Piper nigrum) by Process of Emulsification and Microencapsulation)

2016 ◽  
Vol 36 (02) ◽  
pp. 128
Author(s):  
Firdaus Syafi'i ◽  
Christofora Hanny Wijaya ◽  
Budi Nurtama
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Oil Recovery ◽  
Sodium Caseinate ◽  
Piper Nigrum ◽  
Solubility In Water ◽  
Arabic Gum ◽  
Optimum Point ◽  
Homogenization Time

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emulsification occured at 15% of concentration arabic gum and 4 minutes of homogenization time with the result was solubility in water 99.80%, and emulsion stability 97.78%. The optimum point of microencapsulation process occured at 3:1 of maltodextrin and sodium caseinate ratio, 10% of coating material concentration, and 180°C of drying temperature with the result was essential oil content 1.04%, solubility in water 98.18%, surface oil 0.20%, water content 2.45%, oil recovery 77.07%, and the yield of microcapsule 69.87%Keywords: Pepper oleoresin, RSM, emulsification, microencapsulationABSTRAKPenelitian ini bertujuan untuk memperbaiki kualitas mutu produk oleoresin lada melalui optimasi proses emulsifikasi dan mikroenkapsulasi. Rancangan percobaan yang digunakan adalah Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahan pengemulsi yang terpilih adalah gum arab yang memiliki kelarutan tertinggi dalam air (99,78%). Titik optimum proses emulsifikasi terjadi pada konsentrasi gum arab 15% dan lama homogenisasi 4 menit yang memberikan nilai kelarutan dalam air 99,80% dan stabilitas emulsi 97,15%. Titik optimum proses mikroenkapsulasi terjadi pada rasio maltodekstrin dan natrium kaseinat (3:1), konsentrasi bahan penyalut 10%, dan suhu inlet pengeringan 180°C yang memberikan nilai kadar minyak atsiri 1,04%, kelarutan dalam air 98,18%, kadar surface oil 0,20%, kadar air 2,45%, oil recovery 77,07%, dan rendemen 69,87%Kata kunci: Oleoresin lada, RSM, emulsifikasi, mikroenkapsulasi

scholarly journals Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 344-351 ◽  
Author(s):  
Xian Na ◽  
Hu Guohua
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Partial Replacement ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Positive Effects

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

Research on Blanching Pretreatment of Quick Frozen Sword Bean (Canavalia gladiate)

2011 ◽  
Vol 140 ◽  
pp. 416-420
Author(s):  
Chen Wei Zhou ◽  
Juan Xu ◽  
Qing Qing Li ◽  
Rui Zhi Wang ◽  
Lu Yang ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Statistical Model ◽  
Response Surface ◽  
Peroxidase Activity ◽  
Primary Determinant ◽  
Central Composite Experimental Design ◽  
Main Index ◽  
Temperature Time ◽  
Central Composite

Quick frozen could preserve the maximum micro-texture and taste quality of vegetables, and blanching pretreatment is primary determinant of quick frozen. In this study, the central composite experimental design and response surface methodology were adopted to derive a statistical model for the effect of blanching pretreatment on the quality of sword bean (Canavalia gladiate), with peroxidase activity as main index. The pretreatment process optimized with response surface methodology was blanching at 96 °C for 1.03 min. Through optimization, a statistical model was established for the relation between blanching temperature, time and peroxidase activity, which would facilitate the prediction of the effects of blanching on the quality of sword bean and could play a guidance role in the blanching pretreatment of many other vegetables.

Optimisation of Bleaching Conditions for Soybean Oil Using Response Surface Methodology

2005 ◽  
Vol 11 (6) ◽  
pp. 443-449 ◽  
Author(s):  
J. Ortega-García ◽  
L. A. Medina-Juárez ◽  
N. Gámez-Meza ◽  
J. A. Noriega-Rodriguez
Keyword(s):  
Response Surface Methodology ◽  
Soybean Oil ◽  
Response Surface ◽  
Contact Time ◽  
Tocopherol Content ◽  
Refining Process ◽  
Edible Oil ◽  
Effect Of Temperature ◽  
Partial Vacuum

The refining process applied to soybean oil (SBO) in order to obtain the desirable purity characteristics as edible oil, produces chemical changes by partially removing desirable components such as tocopherols. In this study, the effect of temperature (76.4-143.6°C), contact time (6.4-73.6min) and clay amount (0.16-1.84% w/w) on tocopherol content and quality of SBO were evaluated. Neutralised soybean oil was subjected to bleaching using different clay amounts (Tonsil Optimum 320 FF), stirring (250rpm), and partial vacuum (60mmHg). A response surface methodology (RSM) was used to find the parameters that produce bleached oil with minimum peroxide value (PV), maximum tocopherol retention (TOCR) and light colour. The optimal bleaching conditions for SBO were: temperature, 96°C; time, 23min; clay amount, 1.4% w/w oil. Under these conditions, a bleached soybean oil with 0.1meq/kg of PV, 91.74% of TOCR, and colour 1.53 Lovibond red value units was obtained.

Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology

2007 ◽  
Vol 13 (6) ◽  
pp. 455-460 ◽  
Author(s):  
R.K. Gupta ◽  
Alka Sharma ◽  
R. Sharma
Keyword(s):  
Response Surface Methodology ◽  
Product Quality ◽  
Response Surface ◽  
Sunflower Seed ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Analyzer ◽  
Instrumental Texture

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.

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