scholarly journals Multi-response Optimization of Pectinase Processing Conditions on Blueberry Juice Extraction by Desirability Function Methodology

2014 ◽  
Vol 6 (5) ◽  
pp. 647-654 ◽  
Author(s):  
Xueling Gao ◽  
Na Li ◽  
Jia Liu ◽  
Pengxiang Yue
Keyword(s):  
Desirability Function ◽  
Processing Conditions ◽  
Blueberry Juice ◽  
Juice Extraction ◽  
Response Optimization

scholarly journals Multiple response optimization of blueberry juice depectinization

2017 ◽  
Vol 47 (4) ◽  
Author(s):  
Juan Manuel Castagnini ◽  
◽  
Luz Marina Zapata ◽  
Carlos Fabio Quinteros ◽  
Alicia Noceti
Keyword(s):  
Desirability Function ◽  
Anthocyanin Content ◽  
Duration Of Treatment ◽  
Operation Conditions ◽  
Blueberry Juice ◽  
Juice Yield ◽  
Factor Combination ◽  
Response Optimization ◽  
Effects Of Temperature ◽  
Enzymatic Complex

ABSTRACT: To obtain blueberry juice with a high content of antioxidants it is necessary to introduce an enzymatic depectinization step into the process. Due to the importance of this step in the final properties of blueberry juice it is critical that the operation conditions be optimized. The aim of this research was to evaluate the effects of temperature, duration of treatment and enzymatic complex concentration on anthocyanin content and juice yield during enzymatic depectinization. Results indicated that the best factor combination was 50ºC during 1.3h and 4mg 100g-1 of LAFASE(r) CLARIFICATION and 8mg 100g-1 of LAFASE(r) HE GRAND CRU enzymatic complex concentration. Under these conditions, blueberry juice with 798.41±8.03mg of cyanidin-3-glucoside L-1 and a juice yield of 87% was obtained. The combination of the response surface and desirability function methodologies enabled the optimization of the blueberry juice during the depectinization step, in terms of anthocyanin content and juice yield.

Multi-criteria optimization and predictive modeling of turning forces in high-speed machining of yttria based zirconia toughened alumina insert using desirability function approach

2015 ◽  
Vol 231 (8) ◽  
pp. 1396-1408 ◽  
Author(s):  
Nilrudra Mandal ◽  
B Doloi ◽  
Biswanath Mondal ◽  
BK Singh
Keyword(s):  
Feed Rate ◽  
High Speed ◽  
Desirability Function ◽  
Cutting Speed ◽  
Depth Of Cut ◽  
Cutting Condition ◽  
Machining Forces ◽  
Feed Force ◽  
Response Optimization ◽  
Zirconia Toughened Alumina

An attempt has been made to apply the Taguchi parameter design method and multi-response optimization using desirability analysis for optimizing the cutting conditions (cutting speed, feed rate and depth of cut) on machining forces while finish turning of AISI 4340 steel using developed yttria based zirconia toughened alumina inserts. These zirconia toughened alumina inserts were prepared through wet chemical co-precipitation route followed by powder metallurgy process. The L9 (4) orthogonal array of the Taguchi experiment is selected for three major parameters, and based on the mean response and signal-to-noise ratio of measured machining forces, the optimal cutting condition arrived for feed force is A1, B1 and C3 (cutting speed: 150 m/min, depth of cut: 0.5 mm and feed rate: 0.28 mm/rev) and for thrust and cutting forces is A3, B1 and C1 (cutting speed: 350 m/min, depth of cut: 0.5 mm and feed rate: 0.18 mm/rev) considering the smaller-the-better approach. Multi-response optimization using desirability function has been applied to minimize each response, that is, machining forces, simultaneously by setting a goal of highest cutting speed and feed rate criteria. From this study, it can be concluded that the optimum parameters can be set at cutting speed of 350 m/min, depth of cut of 0.5 mm and feed rate of 0.25 mm/rev for minimizing the forces with 78% desirability level.

scholarly journals Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 312 ◽  
Author(s):  
María Saavedra-Leos ◽  
César Leyva-Porras ◽  
Laura López-Martínez ◽  
Raúl González-García ◽  
Joel Martínez ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Physicochemical Characterization ◽  
Inlet Temperature ◽  
Processing Conditions ◽  
Blueberry Juice ◽  
Optimal Processing ◽  
Main Variable ◽  
Size And Morphology ◽  
Drying Conditions

The influence of the processing conditions during the spray drying of mixtures of blueberry juice (BJ) and maltodextrin (MX) was determined quantitatively by the analysis of variance (ANOVA), and qualitatively by the surface response plots (SRP). The effect of two independent variables (inlet temperature, and MX concentration), and one categorical variable (type of MX), was determined on the yield (Y), content (Q), and retention (R) of the antioxidant quercetin 3-d-galactoside. From the ANOVA results, the concentration was the main variable affecting Y and Q, while temperature had a negligible effect, and the low molecular weight MXs exhibited a better response. The physicochemical characterization showed that the powder appearance and microstructure remained unaffected, but size and morphology of the particles varied with the processing conditions. This study established the optimal processing conditions for the spray drying of BJ-MX, and the application limits of the MXs based on the molecular weight distribution.

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