scholarly journals The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2544
Author(s):  
Jinghao Chen ◽  
Yi Lei ◽  
Jiaxin Zuo ◽  
Zebin Guo ◽  
Song Miao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Raphanus Sativus ◽  
Oil Content ◽  
Process Condition ◽  
Color Difference ◽  
Deep Frying ◽  
Frying Temperature ◽  
Frying Time ◽  
Frying Process

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product’s oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.

scholarly journals Sweet Potato Chips Development and Optimization of Chips Processing Variables

2019 ◽  
Vol 4 (1) ◽  
pp. 118-128
Author(s):  
Pratiksha Timalsina ◽  
Reena Prajapati ◽  
Sabina Bhaktaraj ◽  
Razina Shrestha ◽  
Susmita Shrestha ◽  
...  
Keyword(s):  
Response Surface ◽  
Sweet Potato ◽  
Color Difference ◽  
Potato Chips ◽  
Frying Temperature ◽  
Frying Time ◽  
Drying Time ◽  
Linear Effect ◽  
Processing Variables

Abstract Sweet potatoes are nutritionally rich and can be converted into chips using a simple frying technique. However, frying processing variables affect the quality of chips significantly and optimization of processing variables is necessary to produce the desired quality chips. The objective of this study was to optimize the pre-drying time and the frying conditions (time and temperature) to obtain quality sweet potato chips with low fat. RSM with CCRD was used to develop regression and response surface models to observe the effect of pre-drying time and frying variables and optimize the frying conditions for the desired physicochemical properties of chips as response variables. The regression and response surface modeling indicated that the pre-drying time, frying temperature and frying time had a linear effect on moisture content, water activity, oil content and total color difference and a quadratic effect on L value, hardness and crispness of the sweet potato chips. The numerical and graphical optimization indicated that the quality of the chips was improved in the range of pre-drying (25-30 min), frying temperature (155-160°C) and frying time (5-6 min). The findings of this research will be helpful for a commercial setting of processing variables for sweet potato chips development within the experimental range.

Optimization of Ultrasound Extraction of Nitrite Nitrogen in Sediment by Response Surface Methodology

2014 ◽  
Vol 955-959 ◽  
pp. 1466-1470 ◽  
Author(s):  
Dan Liu ◽  
Fang Yu ◽  
Wei Tan ◽  
Gui Zhen Li ◽  
Min Yang ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Optimum Condition ◽  
Response Surface ◽  
Process Condition ◽  
Extraction Time ◽  
Ultrasonic Power ◽  
Liquid Ratio ◽  
Ultrasound Extraction ◽  
Nitrite Nitrogen ◽  
Solid Liquid

Response surface methodology based on single factors was used to optimize the process condition for extraction of nitrite nitrogen in sediment . The results indicated that the extraction amount of nitrite nitrogen was 9.5μg /g under the optimum condition of extraction time of 44min, ultrasonic power of 280W, solid-liquid ratio of 1:19,which was closed to the predicated yield of 9.3μg/g. The process can be used for the extraction of nitrite nitrogen in sediments.

scholarly journals The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

2018 ◽  
Vol 20 (3) ◽  
pp. 432 ◽  
Author(s):  
Syahrul Syahrul ◽  
Rizal Syarief ◽  
Joko Hermanianto ◽  
Budi Nurtama
Keyword(s):  
Quality Parameters ◽  
Raw Material ◽  
Frying Temperature ◽  
Frying Time ◽  
Coating Materials ◽  
Box Behnken Design ◽  
Design Expert ◽  
Frying Process ◽  
Optimal Processing ◽  
L Value

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fish<br />as raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and<br />texture were affected by the condition of the frying process (including the percentage of coating materials,<br />temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpi<br />through frying process optimization of deep fat frying using Design Expert 7.0® software with Response<br />Surface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed that<br />the response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tumpi were significantly<br />influenced by the percentage of coating materials as well as frying temperature and time. The optimization<br />using software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of<br />1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi with<br />properties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow red<br />color, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.<br /><br />

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.

UV/H2O2 Process for Removal of Total Organic Carbon from Refinery Effluent: Screening of Influence Factors Using Response Surface Methodology

2014 ◽  
Vol 917 ◽  
pp. 168-177 ◽  
Author(s):  
Sabtanti Harimurti ◽  
Anisa Ur Rahmah ◽  
Abdul Aziz Omar ◽  
Thanapalan Murugesan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Influence Factors ◽  
Process Condition ◽  
Degradation Process ◽  
Optimization Process ◽  
Fenton Reagent ◽  
High Concentration ◽  
Refinery Effluent ◽  
Wide Range

Effluent containing high concentration of alkanolamine from a sweetening process of natural gas plant is commonly generated during maintaining, cleaning and scheduled inspection of the absorption and desorption column. The effluent is not readily biodegradable and cannot be treated in the conventional biological treatment. Advanced oxidation processes (AOPs) is a promising method for the treatment of recalcitrant organic contaminant. Most methods used are Fenton reagent, UV/Ozone and UV/H2O2. Based on the advantages of the UV/H2O2such as no formation of sludge during the treatment, high ability in production of hydroxyl radical and applicable in the wide range of pH, the UV/H2O2has been chosen to treat the effluent from refinery plant, which has high concentration of methyldietnaolamine (MDEA). The factors influencing in the degradation of refinery wastewater that contain MDEA were screened using response surface methodology (RSM). It was found that degradation process of the refinery effluent was highly dependent on oxidant concentration (H2O2) and initial pH. Temperature of oxidation process was found oppositely. Since the temperature gave insignificant effect on the TOC removal process, hence the independent factor temperature will be eliminated during the further optimization process condition of degradation. Thus, the optimization process condition of degradation will be more effective and simpler.

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