Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya

Henny Krissetiana Hendrasty; Sundari Setyaningsih; Raden Sugiarto

doi:10.22146/agritech.43541

Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya

Jurnal Agritech ◽

10.22146/agritech.43541 ◽

2019 ◽

Vol 39 (2) ◽

pp. 153

Author(s):

Henny Krissetiana Hendrasty ◽

Sundari Setyaningsih ◽

Raden Sugiarto

Keyword(s):

Response Surface Methodology ◽

Water Absorption ◽

Water Content ◽

Response Surface ◽

Cassava Starch ◽

Quality Parameters ◽

Cooking Loss ◽

Drying Time ◽

Drying Conditions

Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%.

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Evaluation of different drying processes by energy consumption in an insulated and not insulated laboratory convection dryer

Food Research ◽

10.26656/fr.2017.4(s6).042 ◽

2020 ◽

Vol 4 (S6) ◽

pp. 107-111

Author(s):

M.A. Maysami ◽

R. Sedighi ◽

H. Ghaffari

Keyword(s):

Energy Consumption ◽

Water Content ◽

Time Duration ◽

Drying Time ◽

Dried Fruits ◽

Food Engineering ◽

Energy Consuming ◽

Convection Dryer ◽

Drying Conditions

Drying is a process to increase the shelf-life of fruits by decreasing their water content. It is one of the energy consuming processes in food engineering. In many studies, the drying time duration and quality of dried fruits were investigated. In this study, the energy consumption in different drying conditions was investigated for the apple in a laboratory convection dryer. The drying conditions were the application of the temperatures of 40, 50, and 60°C and the speeds of 0.5 and 1 ms-1 for the drying air using the insulated and non-insulated drying chambers. Independent from drying duration, the highest energy consumption was recorded as 11.2 kWh for the non-insulated dryer under the drying air condition of 40°C and 0.5 ms-1 . While the lowest energy consumption was only 5.8 kWh for the insulated dryer with the drying air condition of 40 and 50°C and the same 0.5 ms-1 . The drying duration for these conditions was 537, 313, and 233 mins. To achieve the shortest drying time (153 mins), the condition of 60°C and 1 ms-1 in the insulated dryer was used which caused the energy consumption of 7.2 kWh.

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Kinetic study, optimization and comparison of sun drying and superheated steam drying of asam gelugor (Garcinia cambogia)

Food Research ◽

10.26656/fr.2017.4(2).288 ◽

2019 ◽

Vol 4 (2) ◽

pp. 396-406

Author(s):

G.W. Lim ◽

S. Jafarzadeh ◽

Norazatul Hanim M.R.

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Superheated Steam ◽

Acid Number ◽

Drying Process ◽

Drying Time ◽

Sun Drying ◽

Superheated Steam Drying ◽

Steam Drying

The purposes of present study are to compare the kinetic drying of the G. cambogia through sun drying and superheated steam drying (SSD) method and optimizing the quality of SSD of it through response surface methodology. G. cambogia fruit rinds were dried at temperature of 150°C, 200°C and 250°C. The drying curves were fitted into the mathematical model of Page, Lewis and Henderson-Pabis models. Page model was found to be the best in describing the drying behavior of G. cambogia. Drying rate constant (k) increased as temperature increased and SSD method had overall higher drying rates ranged from 5.929 x 10-5 to 5.861 x 10-4 min-1 than sun drying method which was 4.980 x 10-6 min-1 . Total acid number showed a trend of increased followed by decreased over drying time. superheated steam drying process of G. cambogia fruit rinds was optimized by using response surface methodology employing a central composite design. Drying time and temperature were the factors in optimization while moisture content (wet basis), acid number and lightness (*L) were the response parameters. Experimental results were fitted to a second-order polynomial model and the model fitness and optimal drying condition were determined by regression analysis and analysis of variance. The optimal conditions for superheated steam drying of G. cambogia fruit rinds were identified as 46.60 mins and 150°C with the composite desirability of 0.913. Application of superheated steam drying under controlled conditions resulted in faster drying process and better quality of dried G. cambogia than conventional sun drying technique.

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Optimization of onion Juice inhibiting white-blush in fresh-cutcarrots by response surface methodology

E3S Web of Conferences ◽

10.1051/e3sconf/202129203064 ◽

2021 ◽

Vol 292 ◽

pp. 03064

Author(s):

Jiani Lu ◽

Xiaoning Jiang

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Raw Materials ◽

Process Conditions ◽

Drying Time ◽

Soaking Time ◽

Fresh Cut ◽

Reference Index ◽

Physiological And Biochemical

The effect of onion juice on the whitening of fresh-cut carrots during storage was explored to optimize the processing technology of fresh-cut carrots. Using fresh carrot and onion as raw materials and whiteness value as reference index, the process parameters were optimized by response surface methodology (RSM) based on single factor experiment, and the physiological and biochemical indexes were determined. Results showed that the process conditions optimized by response surface processing of fresh-cut carrot onion were as follows: the concentration of the onion juice for 75%, soaking time for 15 min, spin-drying time for 60s. Under this condition, for the fresh-cut carrot, whiteness value theoretical value was 30.51, and the actual whiteness value was 31.26±0.5. After verification, the model was established and the fit worked well. The quality of fresh-cut carrots treated with onion juice was better. This study laid a scientific foundation for the inhibition of whitening of fresh-cut carrot.

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Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

Research Society and Development ◽

10.33448/rsd-v10i10.19351 ◽

2021 ◽

Vol 10 (10) ◽

pp. e541101019351

Author(s):

Rodrigo Victor Moreira ◽

Jefferson Luiz Gomes Corrêa ◽

Leandro Levate Macedo ◽

Cintia da Silva Araújo ◽

Wallaf Costa Vimercati ◽

...

Keyword(s):

Water Content ◽

Temperature Control ◽

Dry Matter ◽

Fixed Bed ◽

Dew Point ◽

Drying Time ◽

Point Temperature ◽

Dew Point Temperature ◽

Drying Conditions

Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time.

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QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.8-14 ◽

2014 ◽

Vol 4 (1) ◽

pp. 8-14

Author(s):

Murna Muzaifa ◽

M. Ikhsan Sulaiman ◽

Liyuza Liyuza

Keyword(s):

Water Absorption ◽

Water Content ◽

Block Design ◽

Cooking Loss ◽

Single Factor ◽

Loss Color ◽

Randomized Block Design ◽

C 50

Research has been conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw. This study used randomized block design with single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity) of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.

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Demulsification of a Water-in-crude Oil Emulsion with a Corn Oil BasedDemulsifier using the Response Surface Methodology: Modelling and Optimization

Recent Innovations in Chemical Engineering (Formerly Recent Patents on Chemical Engineering) ◽

10.2174/2405520414999210104154915 ◽

2021 ◽

Vol 14 ◽

Author(s):

Abed Saad ◽

Nour Abdurahman ◽

Rosli Mohd Yunus

Keyword(s):

Response Surface Methodology ◽

Crude Oil ◽

Water Content ◽

Response Surface ◽

Separation Efficiency ◽

Corn Oil ◽

Oil Emulsion ◽

Optimal Values ◽

Input Variables ◽

Oil Emulsions

: In this study, the Sany-glass test was used to evaluate the performance of a new surfactant prepared from corn oil as a demulsifier for crude oil emulsions. Central composite design (CCD), based on the response surface methodology (RSM), was used to investigate the effect of four variables, including demulsifier dosage, water content, temperature, and pH, on the efficiency of water removal from the emulsion. As well, analysis of variance was applied to examine the precision of the CCD mathematical model. The results indicate that demulsifier dose and emulsion pH are two significant parameters determining demulsification. The maximum separation efficiency of 96% was attained at an alkaline pH and with 3500 ppm demulsifier. According to the RSM analysis, the optimal values for the input variables are 40% water content, 3500 ppm demulsifier, 60 °C, and pH 8.

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The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

Journal of Food Quality ◽

10.1155/2017/5960743 ◽

2017 ◽

Vol 2017 ◽

pp. 1-13 ◽

Cited By ~ 4

Author(s):

Khurram Yousaf ◽

Chen Kunjie ◽

Chen Cairong ◽

Adnan Abbas ◽

Yuping Huang ◽

...

Keyword(s):

Response Surface ◽

Rice Variety ◽

Quality Parameters ◽

Cooking Time ◽

Soaking Time ◽

Parboiled Rice ◽

Surface Method ◽

Head Rice ◽

Soaking Temperature

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

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RESPONSE SURFACE METHODOLOGY VIA DESIRABILITY FUNCTION TECHNIQUES FOR OPTIMIZING CORRELATED RESPONSES OF ELECTRICAL CONDUCTIVITY AND TOTAL DISSOLVED SOLIDS OF SELECTED BOREHOLE WATER

FUDMA Journal of Sciences ◽

10.33003/fjs-2020-0403-236 ◽

2020 ◽

Vol 4 (3) ◽

pp. 333-342

Author(s):

KEHINDE MONSURU YUSUFF ◽

M. Lawal ◽

A. T. Audu ◽

O. A. Wale-Orojo

Keyword(s):

Water Quality ◽

Electrical Conductivity ◽

Response Surface Methodology ◽

Response Surface ◽

Water Source ◽

Total Dissolved Solids ◽

Quality Parameters ◽

Water Quality Parameters ◽

Physical Parameters ◽

Dissolved Solids

The health benefits in the description and observation of quantitative contents of quality parameters present or contained in any water source cannot be underestimated as they determine selection of best choice from available water sources for different intended uses as well as resource consumption. It also helps to compare the observed quantity of the quality with the acceptable standards or limits to get desired results. Physical parameters like pH, temperature, electrical conductivity (EC) and total dissolved solids (TDS) among others are determined by present of other chemical properties like Cations (Mg2+, Ca2+, Na+, etc), Anions (Cl-, NO3-, SO42+, etc), heavy metals and other dissolved materials during the course of its formation in different proportions and amounts. This study observed EC and TDS of 20 selected boreholes as two close and correlated water quality parameters as well as two of the major water quality parameters that account for overall quality of any water source, despite their different quantitative contents and physical features, they are likely determined by the same set of cations and anions with similar constraint equations. In contrast to linear programming, multiple criteria optimization models were fitted for EC and TDS using Response Surface Methodology via desirability techniques, optimal values obtained in this case measured against several criteria are found to lie between acceptable standards limits for drinking water, other numerical values and descriptive features in the final results reflect that the response equations obtained were well fitted.

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