scholarly journals Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Saad A. D. Sifat ◽  
Anuva T. Trisha ◽  
Nurul Huda ◽  
Wahidu Zzaman ◽  
Norliza Julmohammad
Keyword(s):  
Physical Properties ◽  
Response Surface ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Substantial Effect ◽  
Total Phenol Content ◽  
Fresh Sample ◽  
Browning Index ◽  
Forming Characteristics

This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention.

scholarly journals Optimization of infrared drying condition for whole duku fruit using response surface methodology

10.5219/1134 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 462-469 ◽  
Author(s):  
Laila Rahmawati ◽  
Daniel Saputra ◽  
Kaprawi Sahim ◽  
Gatot Priyanto
Keyword(s):  
Weight Loss ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Titratable Acidity ◽  
Total Soluble Solid ◽  
Fruit Firmness ◽  
Browning Index ◽  
Soluble Solid ◽  
Chemical Conditions ◽  
Physical And Chemical

Duku (Lansium domesticum), tropical exotic fruit, was successfully preserved by drying using exposure to infrared radiation emitters. Response surface methodology (RSM) is used to optimize independent variables (IRE distance of 6 cm and 10 cm, IRE temperature of 200 °C, 300 °C, 400 °C, and IRE exposure time of 50 s, 60 s, 70 s, and to produce response variables (weight loss, fruit firmness, titratable acidity, total soluble solid, and browning index).  It could be concluded from the optimization performed that drying duku skin in a whole fruit by exposing the fruit to the infrared emitter resulted in a duku fruit with a relatively good physical and chemical conditions and still be consumable. The IRE distance of 6 cm gave a desirability value of 0.80 while the IRE distance of 10 cm gave a desirability value of 0.92 however the IRE distance of 6 cm gave a better storage time.  The IRE distance of 6 cm has an optimum value of weight loss 2.2%; optimum value of fruit firmness of 40.92 N; optimum value of total soluble solid of 17.48 brix; optimum value of titratable acidity of 0.33%; and optimum value of browning index of 0.9. The fitting model base on RSM resulted from this research indicated that this study could be used as the basis for alternative process in food processing of duku but still need further research to increase the shelf life and a better result in the chemical and physical characteristics of duku.

scholarly journals Response surface optimization for development of Dragon fruit based ready to serve drink

2018 ◽  
Vol 10 (1) ◽  
pp. 272-278 ◽  
Author(s):  
Kirti Jalgaonkar ◽  
Manoj Kumar Mahawar ◽  
Sakharam Kale ◽  
Prerna Nath Kale ◽  
Bhushan Bibwe ◽  
...  
Keyword(s):  
Response Surface ◽  
Grape Juice ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Phenol Content ◽  
Overall Acceptability ◽  
Response Surface Optimization ◽  
Sugar Syrup ◽  
Dragon Fruit ◽  
Soluble Solid

Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.

scholarly journals Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2834
Author(s):  
Longwei Jiang ◽  
Zhao Luo ◽  
Haibi Liu ◽  
Fenghui Wang ◽  
Hanyu Li ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Vapor Permeability ◽  
Litchi Chinensis ◽  
Active Food Packaging ◽  
Fresh Cut

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

scholarly journals Response Surface Methodology for Optimization of Process Parameters and Antioxidant Properties of Mulberry (Morus alba L.) Leaves by Extrusion

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5231
Author(s):  
Mina Kim ◽  
Dong-Geon Nam ◽  
Wan-Taek Ju ◽  
Jeong-Sook Choe ◽  
Ae-Jin Choi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Morus Alba ◽  
Total Phenolic ◽  
Food Ingredient ◽  
Liquid Chromatograph ◽  
Macrophage Cells

Mulberry (Morus alba L.) leaves (MLs), originally used to feed silkworms, have recently been recognized as a food ingredient containing health-beneficial, bioactive compounds. In this study, the extrusion process was applied for the enhancement of the amount of extractable flavonoids from MLs. Extrusion conditions were optimized by water solubility index, total phenolic content, and total flavonoid content (TF) using response surface methodology, and antioxidative stress activities were evaluated in macrophage cells. According to the significance of regression coefficients of TF, the optimal extrusion parameters were set as barrel temperature of 114 °C, moisture feed content of 20%, and screw speed of 232 rpm. Under these conditions, the TF of extruded ML reached to 0.91% and improved by 63% compared with raw ML. Fifteen flavonoids were analyzed using ultra-high-performance liquid chromatograph coupled with photodiode array detection and quadrupole time-of-flight mass spectrometry (UPLC-PDA-QTOF/MS), and the extrusion resulted in increases in quercetin-3-gentiobioside, quercetin-3,7-di-O-glucoside, kaempferol-3,7-di-O-glucoside, rutin, isoquercitrin, and moragrol C. Besides, regarding antioxidative activity, extruded ML water extract inhibited the production of H2O2-induced reactive oxygen species and attenuated nuclear morphology alterations in macrophage cells. The findings of this study should be useful in food processing design to improve the extractable functional compounds in MLs.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

NJZ ALLOY No. 55

Alloy Digest ◽  
1976 ◽  
Vol 25 (12) ◽  
Keyword(s):  
Tensile Strength ◽  
Corrosion Resistance ◽  
New Jersey ◽  
Physical Properties ◽  
Tensile Properties ◽  
Heat Treating ◽  
High Tensile Strength ◽  
High Stiffness ◽  
Zinc Cadmium ◽  
Forming Characteristics

Abstract NJZ Alloy No. 55 is a zinc-cadmium alloy characterized by high tensile strength and hardness but low ductility. It has high stiffness and resiliency but low drawing and forming characteristics. Its applications include hardware and medallions. This datasheet provides information on composition, physical properties, hardness, and tensile properties as well as creep and fatigue. It also includes information on corrosion resistance as well as casting, forming, heat treating, machining, and joining. Filing Code: Zn-30. Producer or source: New Jersey Zinc Company.

scholarly journals Optimization the Physical Properties of Waste Denim Fiber Modified Bio-asphalt Binder Using Response Surface Methodology

2021 ◽  
Vol 1144 (1) ◽  
pp. 012075
Author(s):  
Abdulnaser Al-Sabaeei ◽  
Madzlan Napiah ◽  
Muslich Sutanto ◽  
Wesam Alaloul ◽  
Nur Izzi Md Yusoff ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Asphalt Binder

Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 191-202
Author(s):  
N.T. Petkova ◽  
V.T. Popova ◽  
T.A. Ivanova ◽  
N.N. Mazova ◽  
N.D. Panayotov ◽  
...  
Keyword(s):  
Mineral Content ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Cellulose Content ◽  
South American ◽  
Physalis Peruviana ◽  
High Nutrient ◽  
Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

Some Physical Properties of Kola Nuts – A Response Surface Approach

2014 ◽  
Vol 28 (2) ◽  
pp. 251-255 ◽  
Author(s):  
Rahman Akinoso ◽  
Ademola K. Aremu ◽  
Ismail S. Balogun
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Response Surface ◽  
Physical And Mechanical Properties ◽  
Young Modulus ◽  
Moisture Loss ◽  
Surface Approach ◽  
Drying Temperature ◽  
Peak Energy ◽  
Level Of Significance

Abstract This work studied the effect of drying temperature and duration on some physical and mechanical properties of two varieties of kola nuts using a response surface methodology approach. Physical properties determined were length, breadth, thickness, sphericity, aspect ratio, colour and moisture loss, while mechanical properties were force at break, yield, and peak, deformation at break and peak, energy to peak, energy to break, and yield, and Young modulus. At 5% level of significance, only mass, moisture loss, and sphericity were the physical properties affected. However, all measured mechanical properties were affected by drying temperature and duration (p<0.05).

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