Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
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Ayobami O. Oladejo
,
Olajide P. Sobukola
Abstract
Sweet potato of uniform sizes and shape were subjected to steam peeling (temperature 80–100°C and peeling time 5–15 min) and lye peeling (sodium hydroxide concentration 8–12%, temperature 80–100°C and peeling time 3–5 min). Response surface methodology was used to analyze and optimize the process parameters in each case. For steam peeling, the peel loss and unpeeled surface area were 6.85 and 28.16%, respectively, while optimum peeling conditions where temperature and peeling time of 100°C and 5 min, respectively, for minimum peel loss and unpeeled surface area. For lye peeling, however, the peel loss and unpeeled surface area were 13.19 and 13.35%, respectively, and optimum peeling conditions were lye concentration, temperature and peeling time of 8.89%, 100°C and 4.75 min, respectively, for minimum peel loss and unpeeled surface area. The models developed in each case (R-squared of 0.9225 and 0.8428; 0.5929 and 0.8346) were adequate in producing responses as a function of the independent variables. From the optimized values and results obtained, lye peeling was more suitable for sweet potato.
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©2014 by Walter de Gruyter Berlin / Boston
Artikel in diesem Heft
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Artikel in diesem Heft
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
