EVALUATION OF ULTRASONIC APPLICATION FOR INULIN EXTRACTION FROM HELIANTHUS TUBEROSUS & OPTIMIZATION OF EXTRACTION CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MILANI E.; POORAZARANG H.; KADKHODAII R.; VAKILIAN H.; VATAN KHAH SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2010 | Volume:6 | Issue:2 Page(s): 113-120

Download Full-Text

Persian Verion

View:

1,356

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF ULTRASONIC APPLICATION FOR INULIN EXTRACTION FROM HELIANTHUS TUBEROSUS & OPTIMIZATION OF EXTRACTION CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM)

Author(s)

Keywords

INULINQ3

EXTRACTIONQ2

HELIANTHUS TUBEROSUSQ2

ULTRASONIC TECHNIQUEQ2

Abstract

INULIN is widely distributed throughout the plant kingdom. It has been increasingly used in various foods due to its beneficial nutritional attributes as prebiotic ingredient. The HELIANTHUS TUBEROSUS could be a source of INULIN, but scarce studies about its EXTRACTION exist. Ultrasound has attracted considerable interest in food science and technology due to its promising effects in food processing and preservation. The use of power ultrasound significantly improves the EXTRACTION of organic compounds contained within the body of plants and seeds. The mechanical effects of ultrasound provide a greater penetration of solvent into cellular materials and improve mass transfer. In some cases sonication increased the efficiency of EXTRACTION at lower temperatures producing a purer product in a shorter time. It seems that the application of ultrasound would be a promising method to enhance the EXTRACTION process. The objective of this study was to develop a set of optimum EXTRACTION conditions for HELIANTHUS TUBEROSUS with an aim towards improving INULIN EXTRACTION yield. Experiment design employed central composite design (CCD) and response surface methodology (RSM). Determination of INULIN content was measured with the difference between total carbohydrate and reducing sugars. Then, INULIN EXTRACTION yield (%) was calculated too. Based on canonical analysis, the optimal conditions for maximizing INULIN EXTRACTION yield (91.26%) were at 45.95oC for 31.44 min and amplitude of 100%.

Cites

No record.

References

No record.

Cite

APA: Copy

MILANI, E., POORAZARANG, H., KADKHODAII, R., VAKILIAN, H., & VATAN KHAH, SH.. (2010). EVALUATION OF ULTRASONIC APPLICATION FOR INULIN EXTRACTION FROM HELIANTHUS TUBEROSUS & OPTIMIZATION OF EXTRACTION CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 6(2), 113-120. SID. https://sid.ir/paper/143653/en

Vancouver: Copy

MILANI E., POORAZARANG H., KADKHODAII R., VAKILIAN H., VATAN KHAH SH.. EVALUATION OF ULTRASONIC APPLICATION FOR INULIN EXTRACTION FROM HELIANTHUS TUBEROSUS & OPTIMIZATION OF EXTRACTION CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2010;6(2):113-120. Available from: https://sid.ir/paper/143653/en

IEEE: Copy

E. MILANI, H. POORAZARANG, R. KADKHODAII, H. VAKILIAN, and SH. VATAN KHAH, “EVALUATION OF ULTRASONIC APPLICATION FOR INULIN EXTRACTION FROM HELIANTHUS TUBEROSUS & OPTIMIZATION OF EXTRACTION CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 6, no. 2, pp. 113–120, 2010, [Online]. Available: https://sid.ir/paper/143653/en

Related Journal Papers