Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design
Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving the variables such as temperature (20-45oC), processing time (19-221 min)and salt concentration (12-28%,w/w) were developed for this purpose. Data obtained from RSM analysis on the SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels.
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| Format: | Journal Contribution biblioteca |
| Language: | English |
| Published: |
2017
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| Subjects: | Osmotic dehydration, Anchovy, Centralcomposite rotatabledesign, Response surface methodology, |
| Online Access: | http://hdl.handle.net/1834/12269 |
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dig-aquadocs-1834-122692021-05-19T06:43:32Z Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design Yildiz, Z. Osmotic dehydration Anchovy Centralcomposite rotatabledesign Response surface methodology Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving the variables such as temperature (20-45oC), processing time (19-221 min)and salt concentration (12-28%,w/w) were developed for this purpose. Data obtained from RSM analysis on the SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels. Published 2018-03-08T13:41:43Z 2018-03-08T13:41:43Z 2017 Journal Contribution Refereed 1562-2916 http://hdl.handle.net/1834/12269 en pp.1187-1203 Turkey |
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Osmotic dehydration Anchovy Centralcomposite rotatabledesign Response surface methodology Osmotic dehydration Anchovy Centralcomposite rotatabledesign Response surface methodology |
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Osmotic dehydration Anchovy Centralcomposite rotatabledesign Response surface methodology Osmotic dehydration Anchovy Centralcomposite rotatabledesign Response surface methodology Yildiz, Z. Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design |
| description |
Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving the variables such as temperature (20-45oC), processing time (19-221 min)and salt concentration (12-28%,w/w) were developed for this purpose. Data obtained from RSM analysis on the SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels. |
| format |
Journal Contribution |
| topic_facet |
Osmotic dehydration Anchovy Centralcomposite rotatabledesign Response surface methodology |
| author |
Yildiz, Z. |
| author_facet |
Yildiz, Z. |
| author_sort |
Yildiz, Z. |
| title |
Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design |
| title_short |
Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design |
| title_full |
Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design |
| title_fullStr |
Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design |
| title_full_unstemmed |
Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design |
| title_sort |
osmotic dehydration of anchovy fillets in salt solution: optimization by using statistical experimental design |
| publishDate |
2017 |
| url |
http://hdl.handle.net/1834/12269 |
| work_keys_str_mv |
AT yildizz osmoticdehydrationofanchovyfilletsinsaltsolutionoptimizationbyusingstatisticalexperimentaldesign |
| _version_ |
1756076213779038208 |