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Journal of Agricultural Science and Technology، جلد ۱۹، شماره ۲، صفحات ۳۲۳-۳۳۳
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عنوان انگلیسی Optimization of Ultrasound-assisted Extraction of Quince Seed Gum through Response Surface Methodology
چکیده انگلیسی مقاله Ultrasound-assisted extraction was used to determine the optimum processing conditions and to achieve the maximum extraction yield and viscosity of the gum extracted from quince seed. Using Response Surface Methodology (RSM) to design the experiments and adopting the Central Composite Rotatable Design (CCRD), the effect of extraction temperature (25-55°C), time (3-10 minutes), and pH (6-8) were evaluated on efficiency of gum extraction yield (%) and viscosities (mPas). The Chemical composition of the extracted gum was determined using AOAC standard methods. Apparent viscosity of the gum was measured by rotational viscometer. Using multiple linear regression analysis, a second-order polynomial model was developed for each response. The quince seed gum showed pseudoplastic behavior. Optimum operating conditions based on the highest yield and viscosity was predicted by RSM as an extraction temperature of 38.03◦C, pH of 6.35 and the extraction (ultra-sonication) time of 7.68 minutes. At this optimum point, extraction yield and viscosity were 14.09% and 52.4 mPas, respectively.
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نویسندگان مقاله a دهقان سکاچایی | dehghan sekachaei
department of food science and technology, gorgan university of agricultural science and natural resources, gorgan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)

a صادقی ماهونک | sadeghi mahoonak
department of food science and technology, gorgan university of agricultural science and natural resources, gorgan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)

m قربانی |
department of food science and technology, gorgan university of agricultural science and natural resources, gorgan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)

m کاشانی نژاد | kashani nezhad
department of food science and technology, gorgan university of agricultural science and natural resources, gorgan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)

y مقصودلو |
department of food science and technology, gorgan university of agricultural science and natural resources, gorgan, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)

نشانی اینترنتی http://jast.modares.ac.ir/article_16044_0882c0b2186bc20e1f5162d5d12c24bd.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/476/article-476-325133.pdf
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