Optimization of the antioxidant capacity of mangosteen peels (
Antioxidant capacity
artificial neural networks
optimization problem
process management
Journal
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534
Informations de publication
Date de publication:
Jul 2021
Jul 2021
Historique:
pubmed:
6
10
2020
medline:
31
8
2021
entrez:
5
10
2020
Statut:
ppublish
Résumé
Mangosteen peel is a source of natural phenolic antioxidants. During processing, the quality and quantity of these compounds in the final product are altered. Sometimes, the important causal relationships are not easy to establish and thus process management is difficult. This is especially true when biochemical changes can occur as in the case of the drying and extraction process of bioactive materials. The aim of this work was to formulate and solve an optimization problem in order to obtain the appropriate values of the operating conditions that maximize the antioxidant capacity of the dried mangosteen peel extracts. The drying process was analyzed under different drying air temperatures (T) (50℃, 60℃, 70℃ and 80℃) at air velocity of 1 ms
Identifiants
pubmed: 33016124
doi: 10.1177/1082013220962630
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM