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Response Surface Analysis of Power Consumption of Dough Sheeting as a Function of Gap, Reduction Ratio, Water, Salt and Fat.

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Title Response Surface Analysis of Power Consumption of
Dough Sheeting as a Function of Gap,
Reduction Ratio, Water, Salt and Fat.
 
Creator Raghavan, C. V.
Srichandan Babu, R.
Nagin, Chand.
Srinivasa Rao, P. N.
 
Subject 05 Unit Operations
02 Baking
 
Description Exploratory modelling technique has been used to develop a predictive model for the power consumption in sheeting
dough as a function of reduction ratio (1 to 1.9), gap (0.055 to 0.44 cm), moisture (60 to 70% and 45 to 55%),
salt (1.0 to 2.0% and 3.5 to 4.5%) and fat (2 to 6% and 1 to 2%) for the two types of flour, viz., whole wheat
flour (WWF) and resultant atta (R-atta) respectively. Box-Behnken experimental design was used to plan experiments
for moisture, salt and fat, requiring only 15 experiments, which were repeated at five discrete combinations of gap
and reduction ratios,requiring in all 75 experiments. Polynomials of second order were fitted to the experimental data
on power consumption (Watts) for sheeting dough prepared from the two flour types, which gave satisfactory fits with
multiple correlations of 0.93 and 0.91, respectively. Each model required nine terms only as against a total of theoretical
15 in each (= n + ne2, n being the number of variables or factors). The selected significant terms differed with the
flour type to some extent. The models have been interpreted through a few selected 3-D graphs. Such as approach
is simple in nature and yet effective for the data-set at hand, which can be favourably exploited in optimizing doughs
for Indian traditional foods to minimize power consumption.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/4862/1/JFST_1996_33_4_313-321.pdf
Raghavan, C. V. and Srichandan Babu, R. and Nagin, Chand. and Srinivasa Rao, P. N. (1996) Response Surface Analysis of Power Consumption of Dough Sheeting as a Function of Gap, Reduction Ratio, Water, Salt and Fat. Journal of Food Science and Technology, 33 (4). pp. 313-321. ISSN 0022-1155