Optimization of air jet impingement drying of okara using response surface methodology

Wang, Gang; Deng, Yun; Xu, Xiujuan; He, Xin; Zhao, Yanyun; Zou, Yanping; Liu, Zhuang; Yugan, Jin

doi:10.1016/j.foodcont.2015.06.047

Cited by 55 publications

(38 citation statements)

References 25 publications

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“…The 3D plot shows that the value increased with increasing drying temperature and time ( Figure 7). Similar results were observed by Wang et al [17], who found that the drying temperature had linear effects on the synthetic evaluation index of okara during the drying process.…”

Section: Synthetic Evaluationsupporting

confidence: 89%

“…The sum of the weights of the coefficients should be 1. Thus, the weight coefficient ( ) of moisture content, water activity, overall acceptability, shear force, * , * , and * were 0.30, 0.25, 0.20, 0.10, 0.05, 0.05, and 0.05, respectively [17,18]. A synthetic evaluation index ( ) was calculated using…”

Section: Fuzzy Synthetic Evaluationmentioning

confidence: 99%

“…The 3D surface graphs for these responses were developed as a function of the two independent variables according to the significance of the responses. Multiple responses were optimized using a synthetic evaluation method [17].…”

Section: Selection Of Independent Variable Levelsmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Zhao

Jiang

Eun

2017

Journal of Food Quality

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The aim of this study was to investigate the effects of drying temperature (50-70 ∘ C) and drying time (3-5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color ( * , * , * ), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively ( < 0.05). There was no significant difference in the * and * values under different drying conditions. The quadratic effect of temperature and time was observed for the * value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70 ∘ C and 3 h, respectively.

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Section: Synthetic Evaluationsupporting

confidence: 89%

Section: Fuzzy Synthetic Evaluationmentioning

confidence: 99%

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Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Zhao

Jiang

Eun

2017

Journal of Food Quality

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“…Dried okara is often adopted as a food material with much extended shelf life, which is beneficial to easier lightweight transportation and inactivate some anti-nutrients such as trypsin inhibitor and saponins [65][66][67][68]. Technologies involved in conventional air, microwave, vacuum-freezing, rotary, jet spouted bed or air jet impingement mechanisms alone have been used to study the drying qualities of okara [66,67,[69][70][71][72]. On the other hand, some combined drying methods such as pneumatic tube with rotational drum, microwave with vacuum and high-voltage electric field with conventional air have also been employed to improve resulted qualities of okara [65,70,[73][74][75].…”

Section: Soybean Okara Dryingmentioning

confidence: 99%

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Yang

Sombatngamwilai

Yu³

et al. 2020

Processes

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Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.

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“…A Box-Behnken design (Wang et al, 2016), including 17 experimental runs formed by three variables, was used, and experimental data were fitted to a second order polynomial model as follows:…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology

Kong

Chen

et al. 2016

Food Control

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a b s t r a c tNumerous studies have focused on the effects of food-processing techniques on pesticide residues. However, it remains a challenge to ensure high-quality processing and effective pesticide removal from foods. Triadimefon (TF) is a broad-spectrum fungicide that is widely used in barley crop, and its residues are detected in its products, including beer. In this study, we investigated the dissipation kinetics of TF during fermentation mediated by two different yeast strains, Saccharomyces cerevisiae IAPPST 1401 (Y1) and CICC 1202 (Y2), and found that Y2 promoted the degradation of TF. Response surface methodology was used to optimize fermentation process variables, in order to achieve the maximum removal rate of TF and the minimum production of its corresponding metabolite, triadimenol (TN). Processing factors (PFs) were also evaluated during the optimized brewing process and were close to 1 for TF during the malting, milling, boiling, and cooling steps, but not in mashing and fermentation that were 0.19 and 0.13, respectively. TF degraded to TN during brewing, and a PF value of >1 for TN was also observed in malting and fermentation. Our analysis concluded that beers produced using the yeasts and brewing methods we investigated are safe for human consumption.

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Optimization of air jet impingement drying of okara using response surface methodology

Cited by 55 publications

References 25 publications

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology

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