The Response Surface Methodology: An Application to Optimize Dehydration Operations of Selected Agricultural Crops

Madamba, Ponciano S.

doi:10.1016/s0023-6438(02)90914-x

Cited by 102 publications

(46 citation statements)

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“…The predicted responses were experimentally validated using an optimized ratio of MGP and wheat flour ( Table 4). A model can be considered as an adequate model, if the predicted values are close to the experimental values observed during the validation tests [36]. The results revealed that there is no significant (p ≤ 0.05) difference between experimental and predicted response values and thereby reconfirming the adequacy of the models.…”

Section: Optimization Of Mgp Level and Model Validationmentioning

confidence: 60%

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Kumar¹,

Sharma²,

Khan³

et al. 2015

FNS

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In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit. KeywordsMultigrain Biscuits, Breaking Strength, High Protein and Fiber, Multigrain Premix, Response Surface Methodology (RSM)

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Section: Optimization Of Mgp Level and Model Validationmentioning

confidence: 60%

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Kumar¹,

Sharma²,

Khan³

et al. 2015

FNS

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“…Optimisation is therefore to be done on the rest of the parameters involved. To achieve the most preferred operational combinations for vacuum drying of onion, optimisation was done using the response surface methodology (RSM) as this method provides the best possible combination for the entire experimental range (Madamba 2002). 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.…”

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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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“…RSM technique gives the effects of an individual parameter as well as interactive effect 12 . This statistical tool has been employed for the standardization and optimization of processing variables 13 . So studies have been carried out to formulate the ingredient combination and binders for the development of meat based bar having good quality attributes.…”

Section: Introductionmentioning

confidence: 99%

Development of compressed meat based bar using response surface methodology

et al. 2017

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<p>Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm<sup>2</sup> yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.</p>

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The Response Surface Methodology: An Application to Optimize Dehydration Operations of Selected Agricultural Crops

Cited by 102 publications

References 0 publications

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Process optimisation of vacuum drying of onion slices

Development of compressed meat based bar using response surface methodology

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