Slide 1

Chaughule, Thorat - Statistical Analysis/Design of Experiments

between particles,

size distribution of

agglomerate and its

morphology

Medeiros et

al, 2002

24 factorial

design

Optimization of

drying of pulps of

tropical fruits in

spouted bed and

effect chemical

composition of

pulps on the

spouted bed per-

formance

Glucose, starch, pec-

tin, citric acid, olive

oil and Mango fibers.

Efficiency of powder

production, Stable

spout pressure drop

and minimum spout-

ing flow rate

Zakhia et al,

1995

RSM Optimization of

fish drying with

combination of

RSM and diffu-

sional models

Temperature, rela-

tive humidity, veloci-

ty

Drying time, coeffi-

cient of internal diffu-

sion and external dif-

fusion

Corzo et al,

2008

RSM

Rotatable

CCD

Optimization of

conditions for

thin layer drying

of coroba slices.

air temperature, air

velocity and drying

time

Final moisture con-

tent, drying rate,

energy efficiency and

energy efficiency

Hammami &

Rene, 1997

RSM two

factor qua-

dratic model

Optimization of

freeze drying

conditions for

strawberries

pressure and heat-

ing plate tempera-

ture

Product qualities such
as appearance/shape,
color, texture, rehy-
dration ratio
Manivannan
&Rajasimman,
2010

RSM,

CCD

Optimization of

osmotic dehydra-

tion of radish in

sugar solution

Temperature (25 -

45°C), processing

time (30-150 mi-

nutes), sugar con-

centration (20 - 60%

w/w), solution to

sample to ratio (5:1 -

25:1 w/w)

Water loss, solute

gain, and weight re-

duction

Singh et al.,

2010

RSM face

centered

CCD

Optimization of

osmotic dehydra-

tion process of

carrot cubes

osmotic solution

concentration (5-

15%w/v), tempera-

ture (35-55°C) ,

process duration

(120-240. min)

water loss, solute

gain, retention of co-

lour, and sensory

score

Granato et al.,

2010

RSM Physicochemical

optimisation of

soy-based des-

serts

soy protein (SP)

(1%, 2%, 3%) and

guava juice (GJ)

(22%, 27%, 32%)

Water activity, physi-

cal stability, colour,

acidity, pH, iron, and

carotenoid contents

Kumar et al.,

2010

RSM

CCRD

Optimization of

processing condi-

tions for extruded

products

Moisture content

(17-21%), screw

speed (270-310

rpm) and die tem-

perature (110-

130°C)

Lateral expansion,

bulk density, water

absorption index, wa-

ter solubility index,

hardness, sensory

characteristics

YaGci & Go-

gus, 2009

RSM Optimization of

processing condi-

tions for extru-

sion of fruit waste

with hazelnut

flour and durum

flour

Moisture content of

blend (12-18%),

barrel temperature

(150-175^0 C), screw

speed (200-280

rpm)

Radial expansion ra-

tio, color, and textural

and sensory proper-

ties

Saxena et al., RSM Optimization of osmotic concentra- maximum water loss,