Optimization of process conditions for drying of catfish(Clarias gariepinus)using Response Surface Methodology(RSM)

作     者：Elijah George Ikrang Kingsley Charles Umani 

作者机构：Department of Agricultural and Food EngineeringFaculty of EngineeringUniversity of UyoUyoAkwa Ibom StateNigeria Department of Agricultural EngineeringFaculty of EngineeringAkwa Ibom State UniversityMkpat EninAkwa Ibom StateNigeria 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2019年第8卷第1期

页      面：46-52页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083204[工学-水产品加工及贮藏工程] 

主　　题：Optimization Oven drying Drying parameters Catfish Response surface methodology 

摘      要：Drying is applied to lower the moisture content of fish to a level that can prevent the growth of mould and infestation of micro-organism and thus minimizes microbial *** goal of this work was to optimize the process conditions during electrical oven drying of *** content(MC)was quantitatively investigated during the drying process of catfish sizes using response surface methodology(RSM)to obtain minimum moisture *** independent process variables for the drying process were temperature(50–70◦C),product thickness(10–20 mm),salt concentration(0–20%)and drying time(480–600 min.).Two factorial interaction(2FI)regression model describing the effects of independent drying process variables on the moisture content was *** effects of temperature and drying time were more pronounced for MC than the thickness and salt *** optimum conditions were found to be temperature=63.43◦C,product thickness=14.81 mm,salt concentration=9.07%and drying time=600 *** these optimum conditions,moisture content was found to be 2.64%*** of experimental results with the empirical model was evaluated using coefficient of correlation(R2)which was found for the model equation as,R2=0.994.