Optimization of process conditions for the application of edible coating emulsion on guava (psidium guajava) using response surface methodology. 2nd International Conference on Biotechnology and Food Science, 7. pp. 61-65. (2011)
Abstract
Response surface methodology (RSM) was employed to search for the best conditions of applying edible coating emulsion on guava surface via a dipping technique. The two parameters which affect the coating process conditions the most were identified as temperature of coating emulsion and dipping time. Based on central composite rotatable designs (CCRD) of RSM and coating pickup as a response, 9 coating conditions were established involving 4 factorial points, 4 axial points and 1 center point. From the RSM-generated model, optimum coating conditions for minimizing coating pickup was identified as temperature of coating emulsion (63 o C) and dipping period (15s). Under this optimum condition, the predicted coating pickup of coated guava and the experimental results gave close values of about 0.15%. The RSM-predicted and experimental coating pickup values were not significantly different from each other.
| Item Type: | Article |
|---|---|
| Keywords: | RSM, Guava, Edible coating, Coating pickup |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 15 Dec 2023 07:57 |
| Last Modified: | 20 Dec 2023 08:50 |
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