The Application of Response Surface Methodology to Shelf Life Studies on a Gas Packaged Bakery Product

1982 ◽  
Vol 15 (3) ◽  
pp. xxi
Author(s):  
J.P. Smith ◽  
E.D. Jackson ◽  
B. Ooraikul
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Bakery Product ◽  
Shelf Life Studies

Use of response surface methodology in shelf life extension studies of a bakery product

1988 ◽  
Vol 5 (3) ◽  
pp. 163-176 ◽  
Author(s):  
J.P Smith ◽  
S Khanizadeh ◽  
F.R van de Voort ◽  
R Hardin ◽  
B Ooraikul ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Life Extension ◽  
Bakery Product ◽  
Shelf Life Extension

Development of predictive preservative model for shelf life parameters of beef using response surface methodology

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 239-250 ◽  
Author(s):  
C. Chandra Mohan ◽  
K.R. Rakhavan ◽  
K. Radha Krishnan ◽  
S. Babuskin ◽  
K. Sudharsan ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface

scholarly journals Optimization of Modelling of storage conditions in forced Air cooling of SAPOTA (MANILKARAZAPOTA) using Response Surface Methodology

2021 ◽  
Vol 9 (6) ◽  
pp. 669-674
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Fruit Size ◽  
Storage Conditions ◽  
Air Cooling ◽  
Air Velocity ◽  
Medium Temperature ◽  
Cooling Medium ◽  
Forced Air

Field heat can cause rapid deterioration of horticultural crops and therefore it is desirable to remove this heat as quickly as possible after harvesting, and the faster the deteriorative processes are retarded. Thegoal of the present study was to apply Response surface methodology (RSM) to search for the best conditions of Forced Air-Cooling system for extending the shelf life of Sapota.The parameters which affect the cooling rate the most were identified as Cooling Medium temperature (4 ̊C, 8 ̊C and 25 ̊C), Fruit Size (0.00454 m, 0.00567m and 0.00662 m) andCooling Air Velocity (0.5 m/s, 1.5 m/s and 2.5 m/s) at which the produce is stored. Based on general factorial design of RSM shelf life (number of days) as a response, 27 (33) treatments were conducted.Optimum storage conditions for maximizing the shelf life wereidentified as Cooling Medium temperature (4 ̊C), Fruit Size (40-50 mm) and Cooling Air Velocity (2.5 m/s). Under this optimum condition, the predicted shelf life of the stored Sapota and the experimental results gave close values of less than 1.03 %. The number of days of shelf life extended for Sapota is 28days. Physio-chemical properties and microbial quality of stored Sapota was also evaluated. Percentage Loss in Weight was found to be maximum for control sample (13 %) whereas minimum for the cooled sample (0.04-0.123%). TSSincreased about 5%-7% for controlbut whereas for cooled sapota it was not more than 1-2%.

Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey

2018 ◽  
Vol 55 (3) ◽  
pp. 318 ◽  
Author(s):  
Amrita Poonia ◽  
Arti Kumari
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Sensory Evaluation ◽  
Pearl Millet ◽  
Central Composite Rotatable Design ◽  
Life Evaluation ◽  
Central Composite ◽  
North Western ◽  
Rotatable Design

Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 oC temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4oC and 10 oC. The shelf life of the product was 8 days at 4 oC and 5 days at 10 oC respectively.

Sign in / Sign up

Export Citation Format

Share Document