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Studies On Microwave Assisted Extraction Of Bydagi Chilli by using Response Surface Methodology.

Ms., Sudharani (2016) Studies On Microwave Assisted Extraction Of Bydagi Chilli by using Response Surface Methodology. [Student Project Report] (Submitted)

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Abstract

Oleoresin and colour was extracted from Byadagi chilli by using microwave assisted extraction method at different extraction at constant temperature (45 °C) and time (10-60 min) and solvent ratio (1:4-1:12), microwave power levels (25-20). The effects of the extraction conditions on color and oleoresin were studied by employing a central composite design of experiments. For the regressed response surface model, the coefficient of determination, R2, for colour and oleoresin were greater than 0.988. An increase in extraction time and power and solvent ratio of microwave extraction resulted in an increase in colour and oleoresin.

Item Type: Student Project Report
Uncontrolled Keywords: Byadagi chilli, microwave assisted extraction, Oleoresin, colour
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2017 06:58
Last Modified: 30 Oct 2017 06:58
URI: http://ir.cftri.com/id/eprint/13129

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