scholarly journals Optimization of Roasting Conditions for Preservation of Nutritional Quality of Terminalia catappa Almonds by Response Surface Methodology

2020 ◽  
Vol 9 (1) ◽  
pp. 61
Author(s):  
Kowiou Aboudou ◽  
Sènan Vodouhe-egueh ◽  
Midimahu Vahid Aissi ◽  
Mohamed Mansourou Soumanou
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Nutritional Quality ◽  
Quality Index ◽  
Antinutritional Factors ◽  
Effect Of Temperature ◽  
Food Industries ◽  
Terminalia Catappa

The optimal roasting conditions (temperature and time) of Terminalia catappa (TC) almonds allowing to preserve the nutritional quality of their almonds and oils were investigated. The almonds roasted at different temperature (80-120 °C) for various time (30-60 min) using response surface methodology and oils extracted were analyzed. Effect of temperature and time on antinutritional factors and the nutritional quality of almonds and oils was evaluated then the optimum roasting conditions was determined. Results showed that oxalates, tannins and phytates contents of roasted almonds were significantly (P<0.05) influenced by the temperature and time. Roasting had a significant effect on oxidative stability and some quality index of oils. The optimal roasting conditions for reduction of antinutritional factors in almonds were 89.91 °C and 60 min with 70.37% as desirability. However, the results indicate that TC almond could be used in several areas of the food industries.

Optimisation of Bleaching Conditions for Soybean Oil Using Response Surface Methodology

2005 ◽  
Vol 11 (6) ◽  
pp. 443-449 ◽  
Author(s):  
J. Ortega-García ◽  
L. A. Medina-Juárez ◽  
N. Gámez-Meza ◽  
J. A. Noriega-Rodriguez
Keyword(s):  
Response Surface Methodology ◽  
Soybean Oil ◽  
Response Surface ◽  
Contact Time ◽  
Tocopherol Content ◽  
Refining Process ◽  
Edible Oil ◽  
Effect Of Temperature ◽  
Partial Vacuum

The refining process applied to soybean oil (SBO) in order to obtain the desirable purity characteristics as edible oil, produces chemical changes by partially removing desirable components such as tocopherols. In this study, the effect of temperature (76.4-143.6°C), contact time (6.4-73.6min) and clay amount (0.16-1.84% w/w) on tocopherol content and quality of SBO were evaluated. Neutralised soybean oil was subjected to bleaching using different clay amounts (Tonsil Optimum 320 FF), stirring (250rpm), and partial vacuum (60mmHg). A response surface methodology (RSM) was used to find the parameters that produce bleached oil with minimum peroxide value (PV), maximum tocopherol retention (TOCR) and light colour. The optimal bleaching conditions for SBO were: temperature, 96°C; time, 23min; clay amount, 1.4% w/w oil. Under these conditions, a bleached soybean oil with 0.1meq/kg of PV, 91.74% of TOCR, and colour 1.53 Lovibond red value units was obtained.

Response surface methodology for the optimization of oxidative stability through the use of natural additives

2020 ◽  
Vol 159 ◽  
pp. 346-355
Author(s):  
Julio Cezar Girardi ◽  
Reinaldo Aparecido Bariccatti ◽  
Felipe Yassuo Savada ◽  
Dionísio Borsato ◽  
Samuel Nelson Melegari de Souza ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Natural Additives

scholarly journals Effect of Terminalia catappa Leaves Extract on Corrosion of Mild Steel using Response Surface Methodology

2020 ◽  
Vol 27 (2) ◽  
pp. 47-56
Author(s):  
A.O. Okewale ◽  
O.A. Adesina ◽  
B.H. Akpeji
Keyword(s):  
Response Surface Methodology ◽  
Mild Steel ◽  
Response Surface ◽  
Inhibition Efficiency ◽  
Desirability Function ◽  
Inhibitory Effect ◽  
Quadratic Model ◽  
Box Behnken Design ◽  
Terminalia Catappa ◽  
Maximum Inhibition

Effect of Terminalia catappa leaves (TCL) extract in inhibiting corrosion of mild steel was investigated. In order to obtain the maximum inhibition efficiency, optimization of the process variables affecting corrosion of mild steel was carried out using the Box – Behnken Design plan and desirability function of Response Surface Methodology (RSM). The three parameters - varied include; TCL concentration (inhibitor), immersion time, and temperature and there effects in corrosion inhibition were established. The optimum conditions predicted from the quadratic model were inhibitor’s concentratrion (0.39 g/l), exposure time (8.68 hours), and temperature (36.06 oC) with the inhibition efficiency of 91.95 %. The data fitted well to the quadratic model which was validated. Adsorption of the extract’s component on the mild steel was responsible for the inhibitory effect of the TCL extract.The results showed that 97.92% of the total variation in the inhibition efficiency of TCL can be connected to the variables studied. Keywords: Mild steel, acid, Terminalia catappa, Corrosion, Response surface methodology (RSM).

Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology

2014 ◽  
Vol 37 (4) ◽  
pp. 349-361 ◽  
Author(s):  
Viji Pankyamma ◽  
Subrata Basu ◽  
Sofji Suryaprabha Bhadran ◽  
Mithlesh Kumar Chouksey ◽  
Venkateswharlu Gudipati
Keyword(s):  
Response Surface Methodology ◽  
Fish Oil ◽  
Physical Properties ◽  
Oxidative Stability ◽  
Response Surface ◽  
Extruded Snacks

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.

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