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Afam Israel Obiefuna JIDEANI ; Patrick Francis KAPILA ; Victoria Adaora JIDEANI ;Ciência e Tecnologia de Alimentos 2015, 35 3

Autor: Adewale Olusegun OMOLOLA

Fuente: http://www.redalyc.org/articulo.oa?id=395942248007


Introducción



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Olusegun OMOLOLA, Adewale; Obiefuna JIDEANI, Afam Israel; KAPILA, Patrick Francis; JIDEANI, Victoria Adaora Optimization of microwave drying conditions of two banana varieties using response surface methodology Ciência e Tecnologia de Alimentos, vol.
35, núm.
3, julio-septiembre, 2015, pp.
438-444 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395942248007 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.6700 Optimization of microwave drying conditions of two banana varieties using response surface methodology Adewale Olusegun OMOLOLA1*, Afam Israel Obiefuna JIDEANI1, Patrick Francis KAPILA2, Victoria Adaora JIDEANI3 Abstract Optimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology.
The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde.
The colour and texture (hardness) data were analyzed using ANOVA and regression analysis.
The fitness of the models obtained was good as the lack of fit for each of the models was not significant.
The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable.
Drying conditions of 178.76 W, 12 min.
drying time were found optimum for product quality at a des...





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