OPTIMIZATION OF PROCESS PARAMETERS FOR FOAMING OF POTATO PUREEWITH RESPONSE SURFACE METHODOLOGY

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Pourmahdi Atefeh; MOHEBBI MOHEBBAT; Gohari Ardabili Ashraf; VARIDI MEHDI

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

OPTIMIZATION OF PROCESS PARAMETERS FOR FOAMING OF POTATO PUREEWITH RESPONSE SURFACE METHODOLOGY

Author(s)

Pourmahdi Atefeh | MOHEBBI MOHEBBAT | Gohari Ardabili Ashraf | VARIDI MEHDI

Keywords

POTTAO

FOAM MAT DRYING

RESPONSE SURFACE METHODOLOGY

FOAMING PARAMETERS

ARABIC GUM

Abstract

FOAMING CONDITIONS OF POTATO PUREE WERE OPTIMIZED USING RESPONSE SURFACE METHODOLOGY (RSM) WITH RESPECT TO ARABIC GUM CONCENTRATION (0.1-0.9% W/W), POTATO PUREE TO WATER RATIO (1: 1-2: 1 W/W) AND WHIPPING TIME (3-9 MIN) FOR MINIMUM FOAM DENSITY AND FOAM DRAINAGE VOLUME AS RESPONSE VARIABLES.. TWENTY EXPERIMENTS WERE CARRIED OUT USING A CENTRAL COMPOSITE DESIGN WITH THREE INDEPENDENT VARIABLES. THE OPTIMIZED CONDITIONS WERE ARABIC GUM CONCENTRATION=0.77, POTATO PUREE TO WATER RATIO=2: 1 W/W AND WHIPPING TIME=6.8 MIN IN ORDER TO OBTAIN FOAM DENSITY AND FOAM DRAINAGE VOLUME WERE 0.3 GCM-3 AND 5 ML, RESPECTIVELY.

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APA: Copy

Pourmahdi, Atefeh, MOHEBBI, MOHEBBAT, Gohari Ardabili, Ashraf, & VARIDI, MEHDI. (2013). OPTIMIZATION OF PROCESS PARAMETERS FOR FOAMING OF POTATO PUREEWITH RESPONSE SURFACE METHODOLOGY. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926715/en

Vancouver: Copy

Pourmahdi Atefeh, MOHEBBI MOHEBBAT, Gohari Ardabili Ashraf, VARIDI MEHDI. OPTIMIZATION OF PROCESS PARAMETERS FOR FOAMING OF POTATO PUREEWITH RESPONSE SURFACE METHODOLOGY. 2013. Available from: https://sid.ir/paper/926715/en

IEEE: Copy

Atefeh Pourmahdi, MOHEBBAT MOHEBBI, Ashraf Gohari Ardabili, and MEHDI VARIDI, “OPTIMIZATION OF PROCESS PARAMETERS FOR FOAMING OF POTATO PUREEWITH RESPONSE SURFACE METHODOLOGY,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926715/en

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