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Optimization of Osmotic Dehydration of Medlars Slices in Sucrose Solution Using response surface methodology

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Journal of Mechanics Engineering and Automation 2015年第2期5卷 128-134页

作者： AliFerradji Department of Food Sciences High National School of Agronomy Algiers 16131 Algeria

response surface methodology. according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.

关键词： Optimization osmotic dehydration medlars sucrose response surface methodology.

Lactic Acid Production from Longan Juice （Euphora Iongana Lam.） by Crude Pectin of Immobilized Lactobacillus rhamnosus TISTRI08

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Journal of Agricultural Science and Technology(B) 2013年第9期3卷 675-684页

作者： Sukjai Choojun Department of Applied Biology Faculty of Science King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand

L-（＋）-lactic acid production was studied by immobilized Lactobacillus rhamnosus TISTR108 on crude pectin from Krung Kha Mao （Cissampelospareira L.） leaves. Central composite design was employed to determine the maximum lactic acid production of 45.40 g/L in predicted model （Y = 43.98 - 2.43X1 ＋ 1.02X2 ＋ 2.96X3 - 8.72X1^2 - 3.99X2^2 - 1.74X3^2） with the factors at 5.9 of cultural medium pH, 37.6 ℃ of process temperature and 202 rpm of liquid agitation. Statistical analyses demonstrated very high significance for the regression model fitted the data adequately and explained the lactic acid production, since the F-value computed 54.89 was much higher than the tabulated F-value 2.08 for the lactic acid production at 5% level for linear and quadratic polynomial regression models. The highest experimental lactic acid production was 46.91 g/L at 72 h of fermentation.

关键词： L-(+)-lactic acid Lactobacillus rhammosus longan juice response surface methodology.

Optimization and Development of New Badminton Machine with Launching Roller

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Journal of Mechanics Engineering and Automation 2012年第11期2卷 671-681页

作者： Shinobu Sakai Ryota Nobe Koetsu Yamazaki Hitoshi Nakayama School of Mechanical Engineering Kanazawa University Kanazawa 920-1192 Japan Machine Development Division JFE Steel Corporation Kawasaki 210-0868 Japan Development Division Sunaga Kaihatsu Co. Ltd. Ashikaga 326-0333 Japan

Shuttlecock used for badminton is light in mass so that its flight locus is strongly influenced by air. The highest launching velocity of the shuttlecock by professional badminton players exceeds speeds of over 83.3 m/s （300 km/hr）. In this study, a new badminton server machine was developed. The badminton machine can launch the shuttlecocks at wide range of speeds up to 52.8 m/s （190 km/hr） and with many shot types such as smash, clear and so on, which are easily achieved. The finite element models of a shuttlecock with feathers and the badminton machine were made, and the launching simulations of the shuttlecock were tried. The roller with a large diameter attained a higher speed of the shuttlecock than the small rollers for all kinds of launching conditions. The taper angles of the roller edge and the insert height of the shuttlecock relative to the roller surface were optimized for attaining the maximum shuttle speed by the response surface approach. After the optimization, the performance of the badminton machine had been improved about 7% as the shuttle speeds increase and the stress causing the shuttle deterioration decreased.

关键词： Badminton sports engineering finite element analysis shape optimization response surface methodology.

Process Optimization and Characterization of Sorghum Based Extruded Product

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Journal of Food Science and Engineering 2012年第7期2卷 367-375页

作者： Mahesh B. Zamre Manisha V. Jadhav Uday S. Annapure Food Engineering and Technology Department Institute of Chemical Technology (formerly UDCT) Matunga (E) Mumbai 400019India

Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch （56%-73%）： sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content （12%-16%）, die temperature （150-190℃）, screw speed （150-210 rpm） and feed rate （50-70 g min1） are further characterized by analyzing bulk density, expansion ratio, water absorption index （WAI）, water solubility index （WSI）, textural properties, color and sensory evaluation. Increase in feed moisture content resulted in extrudates with gradual increase in density, WAI and hardness and decrease in expansion, WSI, crispness and whiteness. Higher barrel temperature reduced the extrudate expansion, bulk density and hardness and increased the WSI and crispness of the extrudates. The most acceptable product is obtained using response surface methodology.（RSM）.

关键词： Extrusion sorghum physical properties response surface methodology.