Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
-
Rishi Richa
,
J.P. Pandey
Abstract
Response surface methodology was used to determine the optimum storage conditions of malta fruits that give minimum weight loss and maximum total soluble solid (TSS) retained value. Scavenger (3–5 g), polythene thickness (75–125 gauge) and fungicide concentration (75–200 ppm) were the factors investigated. Experiments were designed according to Box–Behnken design with these three factors, including central points. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Applying desirability function method, optimum storage conditions were found to be 5 g scavenger, 125 gauge polythene thickness and 200 ppm fungicide concentration.
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Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
