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Response Surface Analysis of Power Consumption of Dough Sheeting as a Function of Gap, Reduction Ratio, Water, Salt and Fat.

Raghavan, C. V. and Srichandan Babu, R. and Nagin, Chand. and Srinivasa Rao, P. N. (1996) Response Surface Analysis of Power Consumption of Dough Sheeting as a Function of Gap, Reduction Ratio, Water, Salt and Fat. Journal of Food Science and Technology, 33 (4). pp. 313-321. ISSN 0022-1155

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Abstract

Exploratory modelling technique has been used to develop a predictive model for the power consumption in sheeting dough as a function of reduction ratio (1 to 1.9), gap (0.055 to 0.44 cm), moisture (60 to 70% and 45 to 55%), salt (1.0 to 2.0% and 3.5 to 4.5%) and fat (2 to 6% and 1 to 2%) for the two types of flour, viz., whole wheat flour (WWF) and resultant atta (R-atta) respectively. Box-Behnken experimental design was used to plan experiments for moisture, salt and fat, requiring only 15 experiments, which were repeated at five discrete combinations of gap and reduction ratios,requiring in all 75 experiments. Polynomials of second order were fitted to the experimental data on power consumption (Watts) for sheeting dough prepared from the two flour types, which gave satisfactory fits with multiple correlations of 0.93 and 0.91, respectively. Each model required nine terms only as against a total of theoretical 15 in each (= n + ne2, n being the number of variables or factors). The selected significant terms differed with the flour type to some extent. The models have been interpreted through a few selected 3-D graphs. Such as approach is simple in nature and yet effective for the data-set at hand, which can be favourably exploited in optimizing doughs for Indian traditional foods to minimize power consumption.

Item Type: Article
Uncontrolled Keywords: Response surface analysis, Modelling, Sheeting, Power consumption, Polynomials, Box-Belmken design, Dough-sheeting, Traditional products.
Subjects: 600 Technology > 05 Chemical engineering > 05 Unit Operations
600 Technology > 08 Food technology > 02 Baking
Divisions: Food Engineering
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 05:04
Last Modified: 17 Oct 2018 09:43
URI: http://ir.cftri.com/id/eprint/4862

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