Preparation of antinutrients-reduced dhokla using response surface process optimisation
نویسندگان
چکیده
منابع مشابه
preparation and characterization of new co-fe and fe-mn nano catalysts using resol phenolic resin and response surface methodology study for fischer-tropsch synthesis
کاتالیزورهای co-fe-resol/sio2و fe-mn-resol/sio2 با استفاده از روش ساده و ارزان قیمت همرسوبی تهیه شدند. از رزین پلیمری resol در فرآیند تهیه کاتالیزور استفاده شد.
Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology
Roasting has considerable effects on the quality of cream made of nuts. In this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used to roast walnut kernels. The amount of oil separation, peroxide, acidity and Thiobarbituric acid values of the cream, as well as color paramet...
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Wire electric discharge machining (WEDM) is one of the advanced machining processes. Response surface methodology coupled with Grey relation analysis method has been proposed and used to optimise the machining parameters of WEDM. A face centred cubic design is used for conducting experiments on high speed steel (HSS) M2 grade workpiece material. The regression model of significant factors such ...
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The parameters to prepare U3O8 by calcination from ammonium uranyl carbonate were optimized by using response surface methodology. A quadratic equation model for the value of total uranium and U4+ of triuranium octaoxide was built and the effects of main factors and their corresponding relationships were obtained. The statistical analysis of the results indi...
متن کاملroasting process optimization of walnut kernels for the preparation of walnut cream using response surface methodology
roasting has considerable effects on the quality of cream made of nuts. in this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. temperatures of 100-150°c for 10-30 minutes were used to roast walnut kernels. the amount of oil separation, peroxide, acidity and thiobarbituric acid values of the cream, as well as color paramet...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2018
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-018-3119-9