Response Surface Experimentation

Thompson, David R.

doi:10.1111/j.1745-4549.1982.tb00650.x

Cited by 132 publications

(78 citation statements)

References 46 publications

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“…A total of 30 different combinations including six replicates of the centre point each signed the coded value (0) were chosen in random order according to a CCRD configuration for three factors divided in three blocks (Cochran and Cox 1957). The α-values in the design outside the ranges were selected for rotability of the design (Thompson 1982). The experimental design in the coded (x) and actual (X) levels of variables is shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Ganorkar¹,

Jain²

2014

J Food Sci Technol

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Flaxseed imparted the evidence of health benefits in human being. Response surface methodology (RSM) was employed to develop flaxseed fortified rice -corn flour blend based extruded product using twin screw extruder. The effect of roasted flaxseed flour (RFF) fortification (15-25 %), moisture content of feed (12-16 %, wb), extruder barrel temperature (120-140°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), bulk density (BD) and overall acceptability (OAA) score of extrudates were investigated using central composite rotatable design (CCRD). Increased RFF level decreased the ER and OAA score significantly while increased BS and BD of extrudates (p<0.01). Moisture content of extruder feed was positively related to ER (p<0.01) and OAA (p < 0.05) and negatively related to BD (p < 0.01). Extruder barrel temperature was found to be negatively related to ER and OAA (p<0.05) and positively related to BD (p<0.1). Quadratic effect of screw speed was significantly positively related to ER (p < 0.01), BS (p<0.05) and negatively related to BD (p<0.01). 15 % RFF fortification with rice flour, 16 % moisture content (wb) of extruder feed, 120°C extruder barrel temperature and 330 RPM of screw speed gave an optimized product of high desirability with corresponding responses as 3.08 ER, 0.53 kgf BS, 0.106 g.cm −3 BD and 7.86 OAA.

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Section: Methodsmentioning

confidence: 99%

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Ganorkar¹,

Jain²

2014

J Food Sci Technol

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“…Experimental design Response surface methodology (RSM) was adopted in the experimental design. A CCRD of three variables of three variables at three levels was used in D6 Hokes' response surface design (Thompson 1982) and design matrix is shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Process optimization for the manufacture of angoori petha

2011

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Angoori petha (AP) is delicacy which is relished by large section of Indian population. Fully ripened ash gourd fruits were osmotically dehydrated at different lime water concentration, lime water treatment time and sugar concentration for the manufacture of AP. The response variables consisted of sensory parameter for flavour, body and texture, colour and appearance and overall acceptability and physico-chemical properties. A central composite rotatable design (CCRD) was used as experimental design to predict the optimum conditions for manufacture of petha. The interaction of lime water concentration and lime water treatment time had significant (P<0.05) effect for flavour, body and texture, colour and appearance and overall acceptability score (OAA) score in AP. The colour and appearance score had declining trend with increase the lime water treatment time and lime water concentration. Reducing sugar varied from 1.0% to 2.0%. The mean values for total invert sugar, sucrose and total sugar were in the range of 31.6-68.3%, 30.6-66.9% and 31.6-68.4%, respectively in different runs of AP samples. The optimum osmotic diffusion treatment consisted of lime water concentration of 12.6%, lime water treatment time of 54.1 min and sugar concentration of 87.9% for maximum acceptability in AP.

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“…The center point (the level combination in which the value of each coded variable was 0) was repeated five times for the three-variable design and was selected keeping the ingredients at levels expected to yield, at least, satisfactory experimental results. The overall acceptability (OAA) and texture were selected as the responses (Thompson 1982;Shyu and Hwang 2001).…”

Section: Methodsmentioning

confidence: 99%

Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

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This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

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Response Surface Experimentation

Cited by 132 publications

References 46 publications

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Process optimization for the manufacture of angoori petha

Development of radish fibre based snack by response surface methodology (RSM)

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