Optimization of Combined Drying for Lettuce Using Response Surface Methodology

Yuan, Yuejin; Tan, Libin; Xu, Yingying; Yuan, Yueding; Ji-xian, Dong

doi:10.1111/jfpp.12683

Cited by 6 publications

(5 citation statements)

References 35 publications

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“…The low shear force levels in soy sauce, red pepper paste, and soybean paste replacement cured samples seem to be due to high moisture content. These results agree with a previous report on the shear force or hardness being affected by moisture content ( Yang et al, 2009b ).…”

Section: Resultssupporting

confidence: 94%

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Lim

Kim

Jung

et al. 2014

Asian Australas. J. Anim. Sci

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This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na+ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

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Section: Resultssupporting

confidence: 94%

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Lim

Kim

Jung

et al. 2014

Asian Australas. J. Anim. Sci

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“…On the contrary, the optimization of hot air oven drying process parameters based on RSM has been addressed for cauliflower (Gupta, Sehgal, & Arora, 2013), tomato slices (Abano, Ma, & Qu, 2014), and red currant (Šumić et al, 2016). Similar RSMbased optimization studies are reported for lettuce (Yuan, Tan, Xu, Yuan, & Dong, 2016) and chanterelle mushroom (Šumić et al, 2017) using hot air-vacuum and vacuum drying, respectively. The available literature indicates the following lacunae.…”

Section: Practical Applicationssupporting

confidence: 72%

Process‐product characteristics of tray‐dried Benincasa hispida

Mondal

Rangan

Uppaluri

2020

J Food Process Preserv

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This article targets the optimality of process‐product characteristics associated to intermittent airflow‐assisted tray‐dried Benincasa hispida. Drying kinetics and statistical design approaches have been followed to target the desired characteristics for variation with drying temperature and time. The key responses considered were moisture content, vitamin C, and antioxidant activity along with evaluation of other proximate parameters at optimum drying conditions. Kinetics‐based analysis involved fitness of drying model, evaluation of moisture diffusivity and activation energy, variation of vitamin C and antioxidant activity with drying temperature and time. On the contrary, statistical design approach targets numerical optimization based on analysis of variance (ANOVA) and fitness of alternate models. Among both approaches, the later approach provided the best combination of process parameters. With high vitamin C content, Benincasa hispida has been evaluated to be a key ingredient for the development of various value added ready to cook/consume food product formulations. Practical applications Tray‐dried Benincasa hispida possessing high nutritional characteristics can be adopted as a key ingredient in the formulations of value added food products such as ready to eat and cook products. Further, given the recent promising efforts of bottle gourd pulp fiber and wheat based biscuit product development, similar efforts can be as well targeted to achieve biscuits and other snacks using dried komora powder. The carried out investigations in this work attempt to visualize upon the symphony associated with the statistical design and trial‐ and error‐based optimality of process variables. Such evaluation procedures can identify compatible vegetables for mixed food product development due to the identification of optimal process parameters and nutritional characteristics. Thereby, useful guidelines can be provided to promote food processing sector growth in the North‐East India.

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“…A lot of optimization studies based on response surface methodology (RSM) can be found in the literature related to food processing (Bansal et al., 2015; Lee et al., 2006; Rathor et al., 2016; Tzeng et al., 2009; Yuan et al., 2016). However, a limited number of optimization studies have been performed on foods to determine optimum conditions in terms of the level of acrylamide and flavor compounds.…”

Section: Introductionmentioning

confidence: 99%

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

Akgün¹,

Arıcı

Çavuş³

et al. 2021

J. Food Process. Preserv.

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In this study, the optimized conditions for l‐asparaginase treatment on Arabica coffee beans and the impacts of two independent variables (enzyme dosage and treatment time) on five dependent variables (acrylamide, 2‐Acetyl‐3‐Methylpyrazine, 2,3‐Dimethylpyrazine, 2,5‐Dimethylpyrazine, and 2‐Methylpyrazine) were investigated by employing RSM. Green coffee beans were treated with l‐asparaginase at various dosages (0–4000 ASNU/kg green bean) and times (30–120 min). Statistical analysis indicated that levels of responses were significantly related to enzyme dosage and treatment time (p < .05). These independent parameters had a significant influence on the quantity of acrylamide in Turkish coffee (p < .05), but enzyme dosage was found to be more effective (p < .01). The optimum conditions of l‐asparaginase treatment for producing superior quality Turkish coffee were determined as 2,126.4 ASNU/kg green bean and 82.73 min. Also, a moderate positive correlation (r = 0.669, p < .01) was found between the asparagine concentration in green coffee beans and acrylamide content of coffees produced from these beans. Practical applications The use of asparaginase seems a good solution for acrylamide mitigation in foods. However, various factors including application dosage and time should be taken into consideration when using this enzyme in food manufacture. There is a need to examine the effect of these parameters to optimize the enzyme application conditions in coffee beans. Knowledge about optimum conditions for asparaginase treatment may be applied in the production of high‐quality Turkish coffee with low acrylamide and high pyrazine concentration.

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Optimization of Combined Drying for Lettuce Using Response Surface Methodology

Cited by 6 publications

References 35 publications

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Process‐product characteristics of tray‐dried Benincasa hispida

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

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