Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology

Shi, Qilong; Xue, Chang-Hu; Ya, Zhao; Li, Zhaojie; Wang, Xiangyou; Luan, Donglei

doi:10.1016/j.jfoodeng.2007.11.010

Cited by 50 publications

(32 citation statements)

References 15 publications

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“…One approach to optimization was to solve the problem of multiple responses through the use of a desirability function combining all responses into one measurement (Erbay and Icier, 2009). Some steps of developing desirability functions for optimization include to making the response variables dimensionless, to decide the weighting coefficient, to constitute the desirability function and solution, and to perform the optimization by fuzzy or similar predictable ratio method (Shi et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Effect of drying conditions on the physical properties of impregnated orange peel

Manjarrés-Pinzón

Cortés

Rodríguez‐Sandoval

2013

Braz. J. Chem. Eng.

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-Orange peel represents approximately 30-40 g/100g of the fresh fruit weight and could be used to develop value-added products. Hence, this study aims to evaluate the effects of drying conditions on the physical properties of orange peel impregnated with sucrose solution. The response surface method (RSM) was used to optimize two parameters: drying temperature (35-55 °C) and air flow rate (2-3 m/s). The measured responses used to determine the effect of dying process conditions were: moisture content. drying time. total soluble solids. color and hardness. The dried orange peels from the optimal process were subjected to a sensory test by 60 consumers. The optimum conditions for the drying of orange peels were determined to obtain minimum hardness, moisture content and drying time for a w values below 0.6. The optimum conditions were found to be a dying temperature of 52.3 °C and air flow rate of 2.0 m/s. At this point, drying time, hardness and moisture content were found to be 20 h, 78.4 N and 7.6%, respectively. The sensory results showed that consumers aged over 30 years old accepted well the dried orange peel.

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Section: Discussionmentioning

confidence: 99%

Effect of drying conditions on the physical properties of impregnated orange peel

Manjarrés-Pinzón

Cortés

Rodríguez‐Sandoval

2013

Braz. J. Chem. Eng.

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“…The constraints were set such that the selected variables (T, C and θ) would be minimum from economical point of view for the most important product attribute and close to the optimum for the others [8]. The main criteria for constraints optimization were maximum possible water loss and targeted salt gain of 2.98 per cent as most important quality (saltiness) attribute mentioned by [4,20,21]. The desired goals for each factor and response are shown in Table 4.…”

Section: Optimization Of Osmotic Dehydration Of Mushroommentioning

confidence: 99%

“…This approach enables an experimenter to make efficient exploration of a process or system. Therefore, RSM has been frequently used in the optimization of food processes [4].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Osmotic Drying Parameters for Button Mushroom (<i>Agaricus bisporus</i>)

Mehta¹,

Jain²,

Sharma³

et al. 2012

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Response surface methodology was used to investigate the effect of brine concentration (10% -20%) solution temperature (35˚C -55˚C), and duration of osmosis (30 -60 min) with respect to water loss (WL) and salt gain (SG). The solution to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89˚C, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 per cent respectively.

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“…RSM has been a popular choice of various researchers of engineering, chemical, industrial, and biological fields for analysing the effects of the process variables on the response and to optimise the process parameters. RSM has been applied for optimisation of the extraction of phenolic compounds from wheat (Liyana-Pathirana & Shahidi 2005); optimisation of processing parameters of horse mackerel in a heat pump drier (Shi et al 2008); optimisation of the process conditions of twin screw extruder for barley-grape pomace blends (Altan et al 2008); vacuum drying process of celery (Madamba & Liboon 2001); and for hot air drying of olive leaves (Erbay & Icier 2009). …”

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confidence: 99%

Process optimisation of vacuum drying of onion slices

Shrivastava¹,

Rao²

2011

Czech J. Food Sci.

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Mitra J., Shrivastava S.L., Rao P.S. (2011): Process optimisation of vacuum drying of onion slices. Czech J. Food Sci., 29: 586-594.Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50-70°C), slice thickness (1-5 mm), and treatment (5% NaCl and 0.2% K 2 S 2 O 5 ) were observed on the responses, viz. final moisture content, colour change, flavour content, and rehydration ratio of the dehydrated onion slices. Full factorial design was employed for the analysis. Optimisation of the vacuum drying process was achieved based on the criteria of maximum flavour retention, 3-3.5% db moisture content, acceptable colour, and rehydration ratio using numerical technique. The optimum condition for the treated sample was found at 58.66°C drying temperature and 4.95 mm slice thickness. Optimum values of the response parameters, namely the moisture content, colour, flavour content, and rehydration ratio were obtained as 3.5% d.b., 30.33 OI/g dried sample; 4.35 μmol/g dried sample and 4.82, respectively.

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Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology

Cited by 50 publications

References 15 publications

Effect of drying conditions on the physical properties of impregnated orange peel

Effect of drying conditions on the physical properties of impregnated orange peel

Optimization of Osmotic Drying Parameters for Button Mushroom (<i>Agaricus bisporus</i>)

Process optimisation of vacuum drying of onion slices

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Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology

Cited by 50 publications

References 15 publications

Effect of drying conditions on the physical properties of impregnated orange peel

Effect of drying conditions on the physical properties of impregnated orange peel

Optimization of Osmotic Drying Parameters for Button Mushroom (&lt;i&gt;Agaricus bisporus&lt;/i&gt;)

Process optimisation of vacuum drying of onion slices

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Product

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Optimization of Osmotic Drying Parameters for Button Mushroom (<i>Agaricus bisporus</i>)