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

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.

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Pengaruh Konsentrasi Gliserol pada Edible Coating Terhadap Perubahan Mutu Buah Pisang Tongka Langit (Musa troglodytarum L) Selama Penyimpanan

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2018.7.1.16 ◽

2018 ◽

Vol 7 (1) ◽

pp. 16-20

Author(s):

Priscilia Picauly ◽

Gilian Tetelepta

Keyword(s):

Weight Loss ◽

Edible Coating ◽

Total Soluble Solid ◽

Soluble Solids ◽

Glycerol Concentration ◽

Randomized Design ◽

Soluble Solid ◽

Hardness Increase ◽

Solids Content ◽

Physical And Chemical

Tongka langit banana is one of the local fruits in Maluku which have a good potency for healthy however short shelf life. Fruit damaged is mainly caused by process of respiration and transpiration. One of the manipulations of this factors can be done by coating technique. The aim of the research was to find out the best coating on tongka langit banana used different gliserol concentration and observed the changes of physical and chemical on banana tongka langit during storage. This study used completely randomized design with one factor (RAL) is the glycerol concentration (1%, 3%, 5%). Data analyzed by analysis of variance and tested signification by Tukey. The observed parameter during the storage such as hardness, weight loss, and total soluble solids content. The result showed the concentration of glycerol significantly on hardness, weight loss, and total soluble solid. The best treatment in this research is gliserol concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid. Key words: tongka langit banana, cassava starch, edible coating ABSTRAK Buah Pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun mudah rusak sehingga umur simpannya pendek. Kerusakan buah terutama disebabkan oleh proses respirasi dan transpirasi salah satu cara untuk menekan transpirasi yaitu dengan aplikasi edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi gliserol yang terbaik dalam pelapisan buah pisang tongka langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari satu faktor yaitu faktor konsentrasi gliserol (1%, 3%, dan 5%). Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji beda nyata jujur. Parameter yang diamati yaitu kekerasan, susut bobot, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut. Pada penelitian ini, konsentrasi gliserol 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, sehingga dapat memperpanjang umur simpan buah pisang tongka langit. Kata kunci: Pisang tongka langit, pati ubi kayu, edible coating

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Application of response surface methodology for the optimization of arabinose biotransformation to arabitol by Candida parapsilosis

Open Life Sciences ◽

10.2478/s11535-013-0196-z ◽

2013 ◽

Vol 8 (9) ◽

pp. 835-842

Author(s):

Monika Kordowska-Wiater ◽

Agnieszka Kubik-Komar ◽

Zdzisław Targoński

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Candida Parapsilosis ◽

Rotation Speed ◽

Candida Spp ◽

Biotechnological Production ◽

Batch Cultures ◽

Pharmaceutical Industries ◽

Chemical Conditions ◽

Physical And Chemical

AbstractL-arabitol, a polyol with applications in the food and pharmaceutical industries, is secreted by different yeasts, e.g., Candida spp., Pichia spp., and Debaryomyces spp. The process of its biotechnological production is highly dependent on the physical and chemical conditions of culture. The aim of this study was to use statistical response surface methodology (RSM) to optimize the biotransformation of L-arabinose to arabitol by Candida parapsilosis, a yeast species able to assimilate pentoses. Batch cultures of the yeast were prepared following a Plackett-Burman design for seven variables. Following this, rotation speed, temperature, and L-arabinose concentration were chosen for a central composite design (CCD) experiment, which was carried out to optimize the production L-arabitol. The results showed that the optimal levels for the three factors were: rotation speed 150 rpm, temperature 28°C, and L-arabinose concentration 32.5 g/l. The predicted concentration of arabitol after two days of incubation of C. parapsilosis under the above conditions was 14.3 g/l. The value of R2=0.8323 suggested that this model was well-fitted to the experimental data, and this was confirmed during a verification experiment.

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Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Fermentation ◽

10.3390/fermentation7040209 ◽

2021 ◽

Vol 7 (4) ◽

pp. 209

Author(s):

Tuan Pham ◽

Weizhe Sun ◽

Erika Bujna ◽

Ágoston Hoschke ◽

László Friedrich ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Sour Cherry ◽

Total Soluble Solid ◽

Aroma Compound ◽

Fermentation Conditions ◽

Cherry Juice ◽

Soluble Solid ◽

Juice Concentrate ◽

Optimization Of Fermentation

Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (1525 °C), pH (2.753.75), and total soluble solid (1830 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

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Physical and Chemical Fruit Quality Attributes of Two Pomegranate Cultivars Grown at Varying Altitudes of Al-Hajar Mountains in Oman

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.53541/jams.vol26iss2pp42-50 ◽

2021 ◽

Vol 26 (2) ◽

pp. 42-50

Author(s):

Basim AL-Kalbani

Keyword(s):

Fruit Quality ◽

Titratable Acidity ◽

Quality Attributes ◽

Total Soluble Solid ◽

Chemical Quality ◽

Color Intensity ◽

Lower Altitude ◽

Soluble Solid ◽

Physical And Chemical Quality ◽

Physical And Chemical

The present study investigated the differences in fruit physical and chemical quality characteristics of two popular local pomegranate cultivars, namely Helow and Malasi, as influenced by the altitudinal microclimates. Three sites of varying altitudes were selected for this study at Al-Hajar Mountains in northern Oman that included, high (2019 m, Saiq), mid (1876 m, Sograh) and low altitudes (1540 m, Wakan). The results showed that at lower altitudes of Wakan, the Malasi cultivar had better color attributes than Helow cultivar. Malasi also had more lightness (L), yellowness (b) and color intensity (chroma) but less greenness (a), while in mid-altitude, Helow had better color compared with Malasi cultivar. Furthermore, Helow colors was developed as evidenced in terms of brightness, skin and arils redness at higher altitude compared to the two lower altitude sites. Physical fruit qualities were also investigated and the results indicated that in most measured parameters, the Malasi fruit quality was better in both locations (Sograh and Wakan) than Helow cultivar, while Helow cultivar had superior fruit quality at higher elevation in Saiq. Additionally, Malasi had higher juice volume (JV), total soluble solid (TSS) and titratable acidity (TA) than Helow in Wakan. Helow fruits in Saiq showed better performance and higher results for juice volume (JV), total soluble solid (TSS) and maturity index (MI) as followed by those in Sograh and Wakan. Our study showed that the fruit physical and chemical quality attributes of local pomegranate cultivars are strongly influenced by growing location and altitude.

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Role of Phospholipase D Inhibitor in Regulating Expression of Senescencerelated Phospholipase D gene in Postharvest Longan Fruit

Current Bioinformatics ◽

10.2174/1574893614666190503162645 ◽

2019 ◽

Vol 14 (7) ◽

pp. 649-657 ◽

Cited By ~ 1

Author(s):

Li Li ◽

Jiemin Li ◽

Jian Sun ◽

Ping Yi ◽

Changbao Li ◽

...

Keyword(s):

Phospholipase D ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Significant Inhibition ◽

Solid Content ◽

Total Soluble Solid ◽

Total Phenolic ◽

Soluble Solid Content ◽

Soluble Solid ◽

Pericarp Browning

Background: Phospholipase D (PLD)is closely related to browning and senescence of postharvest longan fruit. Objective: This study investigated the effects of 2-butanol (a PLD inhibitor) on the expression and regulation of PLD during storage of longan fruit at a low temperature. Methods: Senescence-related quality indices showed that the 2-butanol-treated fruit presented lower pericarp browning index, pulp breakdown index and total soluble solid value than the untreated fruit. Results: The fruit treated by 60 µL/L 2-butanol exhibited the strongest inhibition on senescence, which significantly delayed changes in weight, titratable acidity content, total soluble solid content and ascorbic acid content. This treatment maintained a high level of total phenolic content and caused significant inhibition on pericarp browning and pulp breakdown. Through ELISA method, 60 µL/L 2-butanol treatment also reduced PLD activity. Real-time RT-PCR (RT-qPCR) results showed that PLD mRNA expression level was inhibited by 60 µL/L 2-butanol within 15 days. Western-blotting results further confirmed the differential expression of PLD during storage, and a relatively higher expression for PLD protein was found in control compared to the 2-butanoltreated fruit during 15-d storage. Conclusion: These results provided a scientific basis and reference to further investigating postharvest longan quality maintenance by regulating the PLD gene expression.

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Influence of stock on physical and chemical traits of fresh apricot fruit

International Agrophysics ◽

10.2478/v10247-012-0075-x ◽

2013 ◽

Vol 27 (1) ◽

pp. 111-114 ◽

Cited By ~ 1

Author(s):

T. Milošević ◽

N. Milošević ◽

I. Glišić ◽

G. Šekularac

Keyword(s):

Titratable Acidity ◽

The Other ◽

Soluble Solids ◽

Fruit Firmness ◽

Soluble Solids Content ◽

Total Sugars ◽

Solids Content ◽

Chemical Traits ◽

Physical And Chemical ◽

Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

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Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v40i1.36222 ◽

2018 ◽

Vol 40 (1) ◽

pp. 36222 ◽

Cited By ~ 3

Author(s):

Tian Ding ◽

Charles Gobber ◽

José Carlos Curvelo Santana ◽

Wonder Alexandre Luz Alves ◽

Sidnei Alves de Araújo ◽

...

Keyword(s):

Weight Loss ◽

Response Surface Methodology ◽

Tabu Search ◽

Optimal Condition ◽

Response Surface ◽

Search Algorithm ◽

Optimization Techniques ◽

Water Volume ◽

Tabu Search Algorithm ◽

Vacuum Cooling

This study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%.

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Endogenous pH, Titratable Acidity and Total Soluble Solid Content of Mouthwashes Available in the Brazilian Market

European Journal of Dentistry ◽

10.1055/s-0039-1697823 ◽

2010 ◽

Vol 04 (02) ◽

pp. 156-159 ◽

Cited By ~ 7

Author(s):

Alessandro Leite Cavalcanti ◽

Ianny Alves Ramos ◽

Rafaela Bastos Leite ◽

Mariana da Costa Oliveira ◽

Karynna de Melo Menezes ◽

...

Keyword(s):

Titratable Acidity ◽

Critical Value ◽

Solid Content ◽

Total Soluble Solid ◽

Soluble Solid Content ◽

Dental Tissues ◽

Ph Values ◽

Soluble Solid ◽

Abbe Refractometer

Objectives: To evaluate in vitro the endogenous pH, titratable acidity and total soluble solid content (TSSC) of mouthwashes available in the Brazilian market.Methods: The study sample was composed of 10 commercial brands of mouthwashes based on different active ingredients: Cepacol®, Clinerize®, Equate®, Listerine Cool Citrus®, Oral-B®, Periogard ®, Peroxyl®, Plax Overnight®, Prevident 220® and Sanifill®. The experiments were performed in triplicate. The endogenous pH was evaluated by potentiometry, titratable acidity was evaluated by the addition of 0.1N KOH increments to the mouthwashes, and TSSC readings were performed by Brix refractometry using the Abbé refractometer.Results: pH values ranged from 3.56 (Peroxyl®) to 7.43 (Cepacol®) and three mouthwashes presented pHs below 5.5. The titratable acidity values ranged from 0.007 (Periograd®) to 0.530 (Prevident ®). Oral B® and Clinerize® presented the lowest (4.7%) and the highest (23.70%) TSSC, respectively.Conclusions: Some of the mouthwashes evaluated in this study presented low endogenous pH, even below the critical value for enamel dissolution (pH<5.5), high titratable acidity and high TSSC, and may be potentially erosive to the dental tissues if not properly used. (Eur J Dent 2010;4:156-159)

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

Journal of Applied and Natural Science ◽

10.31018/jans.v10i1.1617 ◽

2018 ◽

Vol 10 (1) ◽

pp. 272-278 ◽

Cited By ~ 2

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.

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Corona Discharge Power of Plasma Treatment Influence on the Physicochemical and Microbial Quality of Enoki Mushroom (Flammulina velutipes)

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.16.1.08 ◽

2022 ◽

Author(s):

Nguyen Phuoc Minh

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Plasma Treatment ◽

Corona Discharge ◽

Discharge Plasma ◽

Total Soluble Solid ◽

Plasma Power ◽

Soluble Solid ◽

Corona Discharge Plasma ◽

Enoki Mushroom

Plasma treatment was widely known as an effective technology applied for contact-surface decontamination. Enoki (Flammulina velutipes) was an edible-medicinal mushroom with different phytochemicals and bioactive components beneficial for human health. Enoki mushroom had high respiration rate therefore it was highly perishable after harvesting. Moreover, it was greatly susceptible to microbial contamination but it was not feasible to be decontaminated by normal water washing. It’s urgent to extend shelf-life and control microbial criteria on this mushroom in dry manner without aqueous treatment. Corona discharge plasma was among 4 kinds of diverse cold atmospheric pressure plasma sources widely applied in food industry. This study demonstrated the influence of corona discharge plasma power values (control, 120, 150, 180, 210 W) on the physicochemical and microbial characteristics of Enoki mushroom during 10 days of storage at ambient temperature. Results showed that Enoki mushroom should be treated at 150 W of corona discharge plasma power to retain weight loss, total soluble solid, vitamin C in acceptable values while reducing total Aerobic count, Coliform, Enterobacteriaceae as much as possible. At the 10th day of storage, the weight loss, total soluble solid, vitamin C, total Aerobic count, Coliform, Enterobacteriaceae were recorded at 3.35±0.07%, 6.98±0.03 oBrix, 14.81±0.04 mg/100 g, 4.71±0.05 log CFU/g, 3.17±0.02 log CFU/g, 2.13±0.01 CFU/g, respectively. Findings of this research proved that corona discharge plasma pretreatment would be appropriate to maintain physicochemical properties and retard microbial loads on Enoki mushroom during preservation.

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