Optimization using Response Surface Methodology on Soy- Cakes by Infrared Microwave Combination
Gomathi Jawahar G.1, S Elizabeth Amudhini Stephen2, Divya P.S.3, Sandra K. Raju4
1Gomathi Jawahar G, Assistant Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India
2S Elizabeth Amudhini Stephen, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India
3Divya P.S, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India
4Sandra K Raju M. Tech, Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India
Manuscript received on 18 June 2019 | Revised Manuscript received on 25 June 2019 | Manuscript published on 30 June 2019 | PP: 1191-1194 | Volume-8 Issue-5, June 2019 | Retrieval Number: E6880068519/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Optimization of soy-cake using infrared microwave combination using response surface methodology was studied here ,in which box Behnken method was used .The independent variables used here are the time to bake (8-10 min) ,soy flour concentration(30-50%),DATEM concentration , (0.4- 0.8%) .The dependent variables used for this study is weight loss ,texture ,color change .The optimum time for baking ,concentration of soy flour ,DATEM concentration were respectively found as 8.74 mins.36.61%,0.488%.the optimum values for quality characteristics weight loss ,texture ,color measurement are 17.011%,0.2005%,56.83% respectively as per response surface methodology and contour plot.
Keywords: Response Surface Methodology, Soy-Cake, Infrared, Microwave, DATEM Concentration, Soy Flour, Baking Time, Weight Loss, Color, Texture
Scope of the Article: Discrete Optimization