Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 485-491

  Arzandeh, S ^a   Jinap, S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Aflatoxins; Dry oven roasting; HPLC with fluorescence detection; Peanuts; Time and temperature

Indexed keywords

DRY OVEN ROASTING; HEATING TIME; HPLC WITH FLUORESCENCE DETECTION; PEANUTS; PROCESS OPTIMISATION; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELLING; ROASTING TEMPERATURE; TIME AND TEMPERATURE;

CALCINATION; CONCENTRATION (PROCESS); CONTAMINATION; FLUORESCENCE; HEATING; OVENS; STOVES; SURFACE PROPERTIES;

AFLATOXINS;

ARACHIS HYPOGAEA;

EID: 79951995412     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02514.x     Document Type: Article

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