Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Shahraki, Masoud Hashemi; Ziaiifar, Aman Mohammad; Kashaninejad, S.M.; Ghorbani, Mansour

doi:10.1111/jfpp.12001

Cited by 20 publications

(11 citation statements)

References 23 publications

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“…[154] Similar results were found for microwave pre-treated deep-fat fried chicken nuggets, where the microwave treatment had a significant effect in reducing moisture loss and oil uptake during subsequent frying steps. [155] Microwave energy was applied during frying in the case of potato slices, where it was found that the oil uptake was lower than those fried conventionally.…”

Section: Operationssupporting

confidence: 84%

Novel Concepts in Microwave Drying of Foods

2015

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Drying is a widespread concept in the food industry, typically employed to convert a surplus crop into a shelf stable commodity. With advancement of technology, however, there is interest in moving forward from the traditional convective air drying that is most widely used today for grains, both to improve product quality as well as to modernize processes in order to increase throughput and decrease energy costs. In this context, novel techniques for drying, and, more recently, microwave based dehydration techniques have been poised to make an impact commercially. Until now however, many of these techniques have largely remained in the experimental realm. This paper will review recent progress made in microwave based drying, both benefits and drawbacks, and highlight several technologies with high industrial applicability.

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Section: Operationssupporting

confidence: 84%

Novel Concepts in Microwave Drying of Foods

2015

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“…During optimization of oil extraction condition, response variables relating to quality are usually to be optimized. Finally among different suggested conditions, a point that maximizes the desirability function was selected (numerical optimization) (Hashemi Shahraki, Ziaiifar, Kashaninejad, & Ghorbani, ).…”

Section: Methodsmentioning

confidence: 99%

Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds

Haji‐Moradkhani

Rezaei

Moghimi

2019

J Food Process Engineering

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The purpose of this research was to study the influence of pulsed electric field (PEF) intensity (0, 3, and 6 kV/cm) and the speed of oil extraction screw press (10, 20, and 30 rpm) on the physicochemical properties of cannabis oil. This process is optimized through response surface methodology (RSM). The results indicated that applying PEF intensity up to 3 kV/cm and increase in the rotational speed of press up to 20 rpm, increased the efficiency of oil extraction but it does not have any significant influence on the refractive index, acidity, acidic index, and peroxide. The highest phenolic content (2,036 ppm) was obtained for the sample treated with PEF intensity 3 kV/cm and press speed of 20 rpm. Regarding optimization results, the sample pretreated with PEF intensity of 2.33 KV/cm and press speed of 28.69 rpm was chosen as the best sample, as a result of increased efficiency and more optimized physicochemical properties. Practical applications Regarding increase of demand for new techniques, PEF could be introduced as a new, fast, efficient, and environmentally friendly extraction method. Applying PEF for oil extraction is a way to moderate heat‐assisted processes and to increase sufficiency of cold processes. PEF reduced processing time and made cannabis permeable to release its oil easily, so it should be presented as an effective pretreatment to oil industry.

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“…A central composite design with six central points was used to optimize the physical properties of almond milk . In this work's hypothesis, the physical properties (Brix, physical stability, lightness, yellowness, viscosity and particle size) of almond milk were functionally related to US time; amounts of modified starch, lecithin and agar; and attempts that were made to fit multiple regression equations describing the responses (Hashemi Shahraki et al 2014b). There were four coded independent variables including US time (X1), amounts of lecithin (X2), modified starch (X3) and agar (X4) ( Table 2).…”

Section: Optimization Proceduresmentioning

confidence: 99%

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Maghsoudlou

Alami

Mashkour

et al. 2015

Journal of Food Processing and Preservation

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Almond extract has unique nutritional properties and it can be used as a nutritive beverage. One of the most important problems in the formulation of almond milk is the physical stability of the final product. In this study, the response surface methodology was used to optimize ultrasound (US) treatment and the amount of modified starch, lecithin and agar with respect to physical stability besides other physical properties such as particle size, viscosity, Brix and color attributes. Our results showed that the US treatment had a significant effect on physical responses (p < 0.05). In order to formulate the final product, stabilized almond milk was formulated using a D-Optimal mixture design by considering sensory evaluation. This study suggests using 8.05 sugar, 0.55 stevia and 6.38% rose water to obtain the best formulation. Rheological properties of the formulated milk showed pseudoplastic behavior, and the power law model had the best fitness to the experimental data. PRACTICAL APPLICATIONSOne of the most important problems in formulation of the almond milk as a nutritive beverage is the physical stability of the final product. Ultrasonic treatment and addition of various stabilizers can be useful to improve the stabilization of almond milk. The ultrasound treatment and the amount of modified starch, lecithin and agar were optimized with respect to the physical properties using response surface methodology. The best values for the ultrasound time and the amount of lecithin, modified starch and agar were 4.9 min, 0.09, 1.31% and 0.15, respectively. A D-Optimal mixture design was used to optimize the industrial formulation of final beverage by considering sensory evaluation. This study suggests using 8.05 sugar, 0.55 stevia and 6.38% rose water to obtain the best formulation. Rheological properties of the formulated milk showed that pseudoplastic behavior and power law model had the best fitness to the experimental data.

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Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Cited by 20 publications

References 23 publications

Novel Concepts in Microwave Drying of Foods

Novel Concepts in Microwave Drying of Foods

Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

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