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Optimization of process conditions for the development of tomato foam by box-behnken design

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Title Optimization of process conditions for the development of tomato foam by box-behnken design
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Creator S Balasubramanian, G Paridhi, B JD, K DM
 
Subject Foaming; Tomato Juice; Response Surface Methodology; Box Behnken Design; Expansion Volume; Foam Density
 
Description Not Available
The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, Carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% - 15%, CMC: 0.10% - 0.60% & WT: 3 - 7 min. The responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which are an indication of foaming ability and foam stability. The predicted levels of responses as generated by software were EV: 91.49%, FD: 0.558 g/cc & DV: 10 ml, which on validation was found closer to experimental value.
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Date 2021-07-14T08:51:00Z
2021-07-14T08:51:00Z
2012-01-01
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/47883
 
Language English
 
Relation Not Available;
 
Publisher Scientific Research Publishing