OPTIMIZATION OF CMC BASED COATING FORMULATION ON THE BASE OF MINI-MUM WEIGHT LOSS AND MAXIMUM HAUGH UNIT IN EGGS BY RESPONSE SURFACE METHODOLOGY (RSM)

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MOHAMMADI SH.; GHANBARZADEH B.; SOWTI M.; GHIYASIFAR SH.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:2 Page(s): 43-58

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Title

OPTIMIZATION OF CMC BASED COATING FORMULATION ON THE BASE OF MINI-MUM WEIGHT LOSS AND MAXIMUM HAUGH UNIT IN EGGS BY RESPONSE SURFACE METHODOLOGY (RSM)

Author(s)

MOHAMMADI SH. | GHANBARZADEH B. | SOWTI M. | GHIYASIFAR SH. | Issue Writer Certificate

Keywords

OPTIMIZATIONQ2

RSMQ1

EDIBLE COATINGQ2

CMCQ2

WEIGHT LOSSQ2

HAUGH UNITSQ2

Abstract

Edible films and coatings can improve quality and shelf life of foods (including egg) by reducing the loss of moisture and gases. In the present study, the effects of OPTIMIZATION of carboxymethyl cellulose-based coating on important physical properties of eggs (i.e, WEIGHT LOSS and HAUGH UNITS) were investigated. For this purpose, concentration of three ingredients (independent variable) used in formulation of CMC based EDIBLE COATING (i.e, CMC, oleic acid and glycerol) was studied by using response surface methodology (RSM) on the base of central composite design with 18 treatment and 4 replication of central point. The optimum concentration levels of independent variables for producing the best coating on the base of minimum WEIGHT LOSS and maximum HU (dependent variables) in egg determined to be as follows: WEIGHT LOSS: 0.45 (%w/v) CMC, 0.01 (%v/v) glycerol and 1.99 (%v/v) oleic acid Haugh unit: 1.01 (%w/v) CMC, 0.1 (%v/v) glycerol and 1.99 (%v/v) oleic acid.

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APA: Copy

MOHAMMADI, SH., GHANBARZADEH, B., SOWTI, M., & GHIYASIFAR, SH.. (2013). OPTIMIZATION OF CMC BASED COATING FORMULATION ON THE BASE OF MINI-MUM WEIGHT LOSS AND MAXIMUM HAUGH UNIT IN EGGS BY RESPONSE SURFACE METHODOLOGY (RSM). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(2), 43-58. SID. https://sid.ir/paper/240163/en

Vancouver: Copy

MOHAMMADI SH., GHANBARZADEH B., SOWTI M., GHIYASIFAR SH.. OPTIMIZATION OF CMC BASED COATING FORMULATION ON THE BASE OF MINI-MUM WEIGHT LOSS AND MAXIMUM HAUGH UNIT IN EGGS BY RESPONSE SURFACE METHODOLOGY (RSM). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(2):43-58. Available from: https://sid.ir/paper/240163/en

IEEE: Copy

SH. MOHAMMADI, B. GHANBARZADEH, M. SOWTI, and SH. GHIYASIFAR, “OPTIMIZATION OF CMC BASED COATING FORMULATION ON THE BASE OF MINI-MUM WEIGHT LOSS AND MAXIMUM HAUGH UNIT IN EGGS BY RESPONSE SURFACE METHODOLOGY (RSM),” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 2, pp. 43–58, 2013, [Online]. Available: https://sid.ir/paper/240163/en

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