Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

Chakraborty, Snehasis; Rao, P. Srinivasa; Mishra, Hari Niwas

doi:10.1111/1750-3841.12967

Cited by 43 publications

(25 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These scores were analyzed by fuzzy logic technique by converting into triplets. A triplet (a b c) for which the OSS has been calculated as mentioned by several authors in details (Chakraborty et al, ; Das, ; Dash, ; Debjani et al, ). Triplet was the three‐number set to represent the triangular membership distribution function.…”

Section: Methodsmentioning

confidence: 99%

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Swarnakar

Srivastav

Das

2019

J Food Process Engineering

View full text Add to dashboard Cite

Puffing of pre‐conditioned brown rice using microwave energy replacing the traditional puffing of preconditioned polished rice on hot‐sand‐bed has higher nutritive value and produce required amount of puffed rice as per consumer's wish. Preconditioning temperatures (60, 70, 80, 90 °C) and salt contents (0, 2, 4, 6% [w/w]) have been chosen to puff brown rice using microwave energy, and quality aspects have been evaluated and compared with those obtained with hot‐sand‐bed puffing. Optimization of processing variables was carried out for maximizing puffing percentage, expansion ratio, whiteness index, overall sensory score, and minimizing the bulk density and hardness of puffed brown rice. The sensory analysis for the product was carried out using fuzzy logic technique to obtain overall sensory score. Optimum preconditioning temperature and salt content were found to be 76.74 C and 3.74% (w/w) in microwave and 76.16 C and 2.76% (w/w) in hot‐sand‐bed puffing, respectively. Practice applications Puffing of brown rice (unpolished rice) using microwave oven provides an option in obtaining nutritious, fresh and hygienic puffed product on instant demand. Puffing of brown rice eliminates the energy‐intensive polishing step of the rice milling process. Optimization of the process variables can be implemented for making preconditioned brown rice in obtaining desired quality of the puffed rice using microwave energy. The prepacked preconditioned rice can be directly put inside the domestic microwave oven to get required amount of puffed product.

show abstract

Section: Methodsmentioning

confidence: 99%

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Swarnakar

Srivastav

Das

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The numerical optimization was carried out to evaluate the optimum process parameters (pressure, temperature, dynamic time, and particle size) for obtaining a sample of desired quality using method as described by Chakraborty, Rao, and Mishra (). The target of the numerical optimization was maximum the value of desirability function ( D ), which calculated using equation given below ( Eq .…”

Section: Methodsmentioning

confidence: 99%

Supercritical fluid extraction of essential oil from mint leaves (mentha spicata): Process optimization and its quality evaluation

Shrigod

Hulle

Prasad

2016

J Food Process Engineering

View full text Add to dashboard Cite

Supercritical fluid extraction of mint leaves was carried out at different process parameters using central composite rotatable design. The effects of temperature (35-55 8C), pressure (100-300 bar), dynamic time (20-90 min), and particle size (0.2-1.0 mm) were evaluated with respect to essential oil yield and carvone content in volatile oil. The particle size was found to have the most significant effect (p < 0.05) on essential oil yield followed by pressure, temperature, and dynamic time. Although in case of carvone content, pressure showed the most significant effect (p < 0.05) followed by particle size and dynamic time. The optimized SFE process parameter obtained though numerical optimization was 48 8C, 151 bar, 0.40 mm and 37.5 min, respectively having essential oil yield of 1.4%, carvone content of 998 mg/100 g and desirability value of 0.53. Quality of essential oil of mint obtained by SFE was compared with hydrodistilled oil. The essential oil obtained using SFE showed highest antimicrobial activity against E. coli and a moderate activity against S. typhi and S. aureus. Practical applicationsThe optimization of SFE process for mint oil extraction using response surface methodology approach is presented in the present study. The data obtained can be useful for scale up of batch scale SFE extraction of mint oil to a pilot or large scale system. A quadratic polynomial equation was developed, which can predict the oil yield as well as carvone content of mint leaves within the studied domain of the experimental SFE conditions. From the results obtained from this study, SFE can be used in industry for producing mint oil having high carvone content. The recommended operating condition for mint oil extraction is temperature 48 8C, pressure 151 bar, particle size of mint leaves 0.40 mm and dynamic extraction time of 37.5 min. K E Y W O R D Scarvone, essential oil, hydrodistillation, mint, supercritical fluid extraction

show abstract

“…Previous work on thermal process optimization has focused on thermal sterilization for canning applications, using both a theoretical approach (e.g., mathematical model, finite element analysis) (Miri et al 2008;Hildenbrand 1980;Teixeira et al 1969) and experimental approach (e.g., measurement of thiamin or color retention) (Smout et al 2003;Avila et al 1999;Teixeira et al 1975;Singh and Ramaswamy 2015). More recent research has focused on thermal pasteurization quality optimization for prepackaged foods (Renna et al 2013;Lespinard et al 2015;Benlloch-Tinoco et al 2014;Chakraborty et al 2015;Marszalek et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Bornhorst

Liu

Tang

et al. 2017

Food Bioprocess Technol

View full text Add to dashboard Cite

Thermal process optimization has focused on traditional sterilization, with limited research on pasteurization or microwave-assisted thermal processing. Model foods have been developed as quality evaluation tools for thermal pasteurization processes, but there are no comprehensive studies demonstrating how these model foods could be used to evaluate and compare the resulting food quality after different pasteurization processes. The aim of this study was to develop a methodology using image and quantitative analyses for quality evaluation of pre-packaged food pasteurized using a microwave-assisted pasteurization system (MAPS) and traditional hot water method. Four pasteurization processes (MAPS and hot water method at 90 and 95°C) were designed to have an equivalent accumulated thermal lethality at the cold spot of at least 90°C for 10 min to control nonproteolytic Clostridium botulinum spores. Color-based time-temperature indicators in mashed potato and green pea model foods were quantified using image analysis. Results showed that median color values were useful in assessing overall color change, and interquartile range was an indicator of burnt areas. MAPS 95°C was the best process because it had the smallest hot spot cook values and the least color change, while the 90°C hot water process was the worst. Model foods and image analysis techniques were useful pasteurization process quality evaluation tools and made it possible to visualize the potential food quality change volumetrically, throughout a food package. In the future, these tools could be combined with computer simulations to optimize the quality of pilot-scale and industrial MAPS or conventional pasteurization processes.

show abstract

Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

Cited by 43 publications

References 23 publications

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing

Supercritical fluid extraction of essential oil from mint leaves (mentha spicata): Process optimization and its quality evaluation

Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Contact Info

Product

Resources

About