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%.

Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

2012 ◽  
Vol 5 (6) ◽  
pp. 1386-1397 ◽  
Author(s):  
Juan José Rodriguez-Bencomo ◽  
Carolina Muñoz-González ◽  
Pedro José Martín-Álvarez ◽  
Elisabet Lázaro ◽  
Remedios Mancebo ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Storage Conditions

scholarly journals Optimisation of Tray Drier Microalgae Dewatering Techniques Using Response Surface Methodology

Energies ◽  
2018 ◽  
Vol 11 (9) ◽  
pp. 2327 ◽  
Author(s):  
Ruth Anyanwu ◽  
Cristina Rodriguez ◽  
Andy Durrant ◽  
Abdul Olabi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Air Temperature ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Slight Effect ◽  
Air Velocity ◽  
Independent Variables ◽  
Air Supply ◽  
Central Composite

The feasibility of the application of a tray drier in dewatering microalgae was investigated. Response surface methodology (RSM) based on Central Composite Design (CCD) was used to evaluate and optimise the effect of air temperature and air velocity as independent variables on the dewatering efficiency as a response function. The significance of independent variables and their interactions was tested by means of analysis of variance (ANOVA) with a 95% confidence level. Results indicate that the air supply temperature was the main parameter affecting dewatering efficiency, while air velocity had a slight effect on the process. The optimum operating conditions to achieve maximum dewatering were determined: air velocities and temperatures ranged between 4 to 10 m/s and 40 to 56 °C respectively. An optimised dewatering efficiency of 92.83% was achieved at air an velocity of 4 m/s and air temperature of 48 °C. Energy used per 1 kg of dry algae was 0.34 kWh.

scholarly journals Optimization of Storage Conditions of the Medicinal Herb Ilex asprella against the Sterigmatocystin Producer Aspergillus versicolor Using Response Surface Methodology

Toxins ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 499
Author(s):  
Xiaofang Lu ◽  
Chaoquan Luo ◽  
Jianyong Xing ◽  
Zhengzhou Han ◽  
Tong Li ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Southern China ◽  
Storage Conditions ◽  
Raw Material ◽  
Aspergillus Versicolor ◽  
Total Saponin ◽  
Different Temperatures ◽  
Effects Of Temperature ◽  
Central Composite

The root of Ilex asprella is a commonly used herb in Southern China, and also constitutes the main raw material of Canton herbal tea. I. asprella is readily contaminated by mildew because of rich nutrients. Aspergillus versicolor producing sterigmatocystin is one of the most common molds that contaminate foodstuffs and medicinal herbs. Previous study on the evaluation of fungal contamination on samples of I. asprella revealed that A. versicolor was the dominant contaminant. In this study, experiments based on response surface methodology combined with central composite design were carried out to determine the optimal storage conditions of I. asprella to minimize the contamination of sterigmatocystin. The herb, manually innoculated with A. versicolor, was stored under different temperatures (20–40 °C) and humidity (80–95%) for seven days. The effects of temperature and humidity were evaluated using total saponin, polysaccharide and the sterigmatocystin levels as quality indexes. The results showed that A. versicolor grew quickly and produced large amounts of sterigmatocystin on I. asprella, at humidity ranging from 85% to 90% and temperatures above 26 °C. Meanwhile, total saponin and polysaccharide amounts were reduced significantly. These findings suggested that I. asprella samples should be stored in an environment with humidity and temperature below 85% and 26 °C, respectively, to reduce A. versicolor growth and sterigmatocystin production.

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
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