Optimization of drying parameters for mango seed kernels using central composite design

Abstract

Background: The combined effect of drying temperature and time was evaluated on residual water content, yield of oil extraction, total phenolic compounds and antioxidant activity of seed kernel from a Cameroonian local variety of mango (Local Ngaoundere). Response surface methodology (RSM) using central composite design (CCD) as tool, was used to develop, validate and optimize statistical models in order to establish the impact of the drying parameters (temperature and time) either alone or in combination. Results: It was shown that drying temperature individually in its first order (X 1) contributed 30.81, 21.11, 41.28 and 33.24% while drying time individually in its first order (X 2) contributed 39.91, 15.12, 29.92 and 25.87% for residual water content, yield of oil extraction, total phenolic components and antioxidant activity respectively. The increase of drying temperature increased antioxidant activity while the other physicochemical characteristics such as water content, yield of oil extraction and total phenolic components decreased. Concerning drying time, only water content was reduced with an increase of that factor. The synergetic effect of drying temperature and time was effective only for antioxidant activity. A compromise for optimization were then fixed for water content ≤ 10% w/w; oil content ≥ 9% w/w; total polyphenols ≥ 1 mg/g and antioxidant activity ≥ 1000 mg AAE/100 g DM. A simulation for optimization gave, for 60 H and 60°C for drying time and temperature respectively permitted to obtain 4.10% w/w, 9.53% w/w, 1340.28 mg AAE/100 g DM and 1.16 mg/g for water content, oil content, antioxidant activity and total polyphenols respectively. Conclusions: The physicochemical characteristics studied was globally influenced by the chosen factors (drying time and temperature).

Convective Hot Air Drying of Chilli Pepper: Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Product

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Antibacterial activity of grapefruit peel extracts and green-synthesized silver nanoparticles

“…Then, the new MIC values (MIC′-ATB and MIC′-extr) were determined after combining the two substances. To assess the interaction between the antibiotic and the natural extract, the FIC was determined using the Mathematical models describing the relationships among the modulation-dependent variable and the independent variables in a second-order equation were developed [30].…”

“…Validating the models was obtained by calculating the absolute average deviation (AAD), the bias factor (Bf), and the accuracy factor (A f ) [30,31], which were obtained as follows:…”

Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

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