Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Food Chemistry

Volumn 203, Issue , 2016, Pages 465-475

  Šumić, Zdravko ^a   Vakula, Anita ^a   Tepić, Aleksandra ^a   Čakarević, Jelena ^a   Vitas, Jasmina ^a   Pavlić, Branimir ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Optimization; Physico chemical properties; Response surface methodology (RSM); Ribes rubrum L.; Vacuum drying

Indexed keywords

ASCORBIC ACID; CHEMICAL PROPERTIES; OPTIMIZATION; REGRESSION ANALYSIS; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; BOX-BEHNKEN EXPERIMENTAL DESIGN; MODELING AND OPTIMIZATION; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHODOLOGY; RIBES RUBRUM L; SECOND-ORDER POLYNOMIAL; VACUUM DRYING;

DRYING;

ANALYSIS OF VARIANCE; EXPERIMENTAL MODEL; MODEL; PHYSICOCHEMICAL MODEL; RED CURRANT; REGRESSION ANALYSIS; RESPONSE SURFACE METHOD; VACUUM; CHEMISTRY; DESICCATION; FREEZE DRYING; FRUIT; GROWTH, DEVELOPMENT AND AGING; PRESSURE; PROCEDURES; RIBES; SERBIA; TEMPERATURE; THEORETICAL MODEL;

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BIPHENYL DERIVATIVE; PHENOL DERIVATIVE; PICRIC ACID;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BIPHENYL COMPOUNDS; DESICCATION; FREEZE DRYING; FRUIT; MODELS, THEORETICAL; PHENOLS; PICRATES; PRESSURE; RIBES; SERBIA; TEMPERATURE; VACUUM;

EID: 84958530630     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.109     Document Type: Article

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