Title : ( Optimization of Process Parameters for Foaming of potato puree with Response surface methodology )
Authors: Atefeh Pourmahdi , Mohebbat Mohebbi , Ashraf Gohari Ardabili , Mehdi Varidi ,
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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$.
Keywords
, pottao, foam mat drying, Response surface methodology, Foaming Parameters, Arabic gum.
@inproceedings{paperid:1041869,
author = {Atefeh Pourmahdi and Mohebbi, Mohebbat and Ashraf Gohari Ardabili and Varidi, Mehdi},
title = {Optimization of Process Parameters for Foaming of potato puree with Response surface methodology},
booktitle = {1st International e-Conference on novel Food Processing (IECFP2013},
year = {2013},
location = {مشهد, IRAN},
keywords = {pottao; foam mat drying; Response surface methodology; Foaming Parameters; Arabic gum.},
}
%0 Conference Proceedings
%T Optimization of Process Parameters for Foaming of potato puree with Response surface methodology
%A Atefeh Pourmahdi
%A Mohebbi, Mohebbat
%A Ashraf Gohari Ardabili
%A Varidi, Mehdi
%J 1st International e-Conference on novel Food Processing (IECFP2013
%D 2013
