Application of Multi-Objective Optimization by S and R* Optimal Combination Criteria to Determine the Freeze Drying Mode of Penaeus monodon

Dzung, Nguyen Tan; Dzung, Nguyen Quoc; Dzung, Trinh Van; Hai, Le Xuan

doi:10.4172/2157-7048.1000107

Cited by 1 publication

(4 citation statements)

References 6 publications

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“…At the high quality, the product has maximum level of phenolic compounds, minimum total value of bacteria and maximum level of sensory value. As a consequences, in this study, the mathematical model was built by Box-Hunter (Canh, 2004) with k = 3, n 0 = 6 about the relations between y 1 , y 2 , y 3 with Z 1 , Z 2 , Z 3 , (Heldman and Lund, 1992;Haugvalstad et al, 2005;Hai and Lan, 2008a;Dzung, 2011Dzung, , 2012 according to the equation bellow:…”

Section: Resultsmentioning

confidence: 99%

“…• Total phenolic compounds (y 1 , ppm) were examined by HPLC, 1994 (Dzung et al, 2010b) • The total amount of aerobic bacteria in the product (y 2 , CFU/g) was examined by the method in Vietnamese standard methods (TCVN 4884: 2005), (Dzung, 2011) according to the equation below:…”

Section: Tools and Equipmentsmentioning

confidence: 99%

“…Also, the product after smoking has the antibacterial property and the ability to prevent the product from oxidization during the preservation process (Dzung, 2011;Anh, 2005). Therefore, the shelf life of the product will be extended for a long time.…”

Section: Introductionmentioning

confidence: 99%

“…The previous research about smoking mainly focused on the establishment of technical mode which was used to made product with high quality and long shelf-life. However, the problem related to the determination of amount of absorbed antibacterial and antioxidant substances, bacteria and sensory evaluation of the product especially smoking Pangasius fish fillet has not been clearly considered (Canh, 2004;Dzung et al, 2010a). To solve this problem, this study have built the mathematical models to describe the relationship between moisture inside the Pangasius fish fillet (Z 1 , %), temperature of the smoking process (Z 2 , °C) and smoking time (Z 3 , h) with the amount of adsorbed phenolic compound (y 1 , ppm), total amount of aerobic bacteria in the product (y 2 , CFU/g) and the sensory value of the product (y 3 ).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of the Smoking Process of Pangasius Fish Fillet to Increase the Product Quality

Luc¹,

Dzung²,

Nam³

2013

AJFST

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The aim of this study is building the mathematical models to determine the effects of moisture in raw material, temperature of the smoking process and treatment time on quality of the product (smoking Pangasius fish fillet) by the experimental method. The results showed that the optimal conditions for the smoking process of Pangasius fish fillet were the moisture in raw material of 71.3%, smoking temperature of 34.4°C and smoking time of 8 h 55 min. At these conditions, the maximum value of total phenolic compounds, minimum value of total aerobic bacteria and sensory value were 38.6 ppm and 710 CFU/g and 16.33, respectively. The results were suitable with experimental conditions. The product not only met the microorganism require but also had good sensory value.

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Section: Resultsmentioning

confidence: 99%

Section: Tools and Equipmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations