TABLE 5 - uploaded by Ruzaina Ishak
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SOME EXAMPLES OF OPTIMIZED COATING CONDITIONS GENERATED BY THE RSM SOFTWARE BASED ON THE REDUCED CCRD MODEL.
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Response surface methodology (RSM) was employed to search for the best conditions of applying edible coating emulsion on guava surface via a dipping technique. The two parameters which affect the coating process conditions the most were identified as temperature of coating emulsion and dipping time. Based on central composite rotatable designs (CCR...
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... view of the above considerations, it was therefore decided to set a minimum goal for coating pickup with the application temperature of coating emulsion preferably not exceeding 65 o C and the dipping time as short as possible. With these conditions set, the RSM software automatically generated many solutions for the optimized coating conditions as shown by some examples in Table 5. Solution number 2 had been chosen based on the above considerations and the small variations between the solutions number. ...
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Citations
... For example, there is a reduced rate of weight loss and softening through the application of edible coating [1]; [3]. When applying the coating, only a small amount of coating material is required to cover the entire surface of substrate [4]; [5]. It has been reported that the duration and temperature of coating application had an impact on the adherence of coating to the surface [5][6][7][8]. ...
... When applying the coating, only a small amount of coating material is required to cover the entire surface of substrate [4]; [5]. It has been reported that the duration and temperature of coating application had an impact on the adherence of coating to the surface [5][6][7][8]. The general way of applying coating to the fruits are dipping, brushing and spraying. ...
... The general way of applying coating to the fruits are dipping, brushing and spraying. Among all, most researchers utilize the dipping [7]; [9], [10] The fruits will be dipped for a while, ranging from seconds to minutes whereas the dipping temperature differing from ambient to increased setting [5]; [8]; [10]. ...
The effects of dipping temperature and duration for the edible
coating application on guava fruits were evaluated using response surface
methodology (RSM). The optimum coating condition was determined using the
coating pickup and weight loss percentage as the responses. From the central
composite rotatable design (CCRD) in RSM, a total of 29 experimental runs
which based on 9 sets of independent variables were generated randomly with
axial distance (α) = 1.4142. The optimized coating condition with the highest
desirability was identified as 34.8oC and 12.31 s. Under this optimized coating
condition, the predicted mean values of coating pick up and weight loss on Day
6 were 0.1247% and 4.27% respectively for the guava samples which had been
subjected to the ambient storage. Meanwhile, the actual mean values for the
coating pickup and weight loss were 0.1139% and 4.25% correspondingly. The
actual mean values of both responses were within the 95% prediction interval,
which 0.1036 – 0.1458% for coating pickup and 4.10 – 4.45% for weight loss.
After optimizing the coating condition, the developed edible coating emulsion
was able to control the respiration rate of the guava samples by reducing their
weight loss through a minimized thickness for the coating layer.
... Several researchers used this method for various aspects of experimental design involving extraction process, food preservation, and fruit coating applications [25]. In postharvest research, many studies investigated fruit coating in various fruit such as guava [26], banana [27], pear [28], apple [29], and in postharvest treatment for storage period in lychee [30]. Recently, the number of drops for five times from either 0.3 m or 0.6 m from CRD experiment exhibited the same BA, BV, and bruise susceptibility levels. ...
Simulated impact damage testing was investigated by fractal image analysis using response surface methodology (RSM) with a central composite design (CCF) on quality of ‘Glom Sali’ guava for drop heights (0.2, 0.4, and 0.6 m), number of drops (1, 3, and 5) and storage temperature conditions (10, 20, and 30 �C). After 48 h, impacted fruit were determined and analyzed for bruise area (BA), bruise volume (BV), browning index (BI), total color difference (DE), image analysis for bruise area (BAI), and fractal dimension (FD) at the bruising region on peeled guava. Results showed that the correlation coefficient (r = 0.6055) between DE and FD value was higher than DE and either BA
(r = 0.3132) or BV (r = 0.2095). The FD variable was determined as a better indicator than conventional measurement (BA or BV) for pulp browning and impact bruising susceptibility. The FD variable also exhibited highest R2adj value (81.69%) among the other five variables, as the highest precision model with high determination coefficient value (R2adj) (>0.8) for impact bruising prediction. Recommended condition of the FD variable to minimize impact bruising was drop height of 0.53 m for five drops
under storage at 30 �C. FD variable assessed by image analysis was shown to be a highly capable measurement to determine impact bruising susceptibility in guava fruit.
... In the current study, the maximum SS/acid ratio was observed in T 0 and the minimum in T 12, T 11, T 10, T 2, T 1. This is corresponding with that stated by Zahid et al., [35] in guava and Momin et al., [36] in guava during storage. ...
... Pratap et al.; JAFSAT, 8(1):[32][33][34][35][36][37][38][39][40][41][42][43][44] 2021 ...
The effectiveness of different coating treatments at different concentrations had been investigated in the present work against guava fruits. The present experiment includes 40 combinations of coating materials viz. Aloe Vera gel [1/3(25%), 1/2(33%) and 1/1(50%)], Corn starch (0.5, 1, and 1.5 %), Calcium chloride (0.5, 1, and 1.5 %), Chitosan (0.1, 0.2, and 0.3 %) for increasing the shelf-life of guava at ambient conditions. The effect of coating material on physiological loss in weight, vitamin C, acidity, soluble solids, and SS/acid ratio was observed. The different treatments showed variation in physiological and biochemical variables. Coated fruits delayed the increase in weight loss, soluble solids content and retained greater titratable acidity, vitamin C contents than control. Out of these 40 treatments, treatment T1 [Aloe vera 1/3(25%)], T2 [Aloe vera 1/2(33%)], T10 (chitosan 0.1%), T11 (chitosan 0.2%), T12 (chitosan 0.3%), showed the best result as compared to other treatments.
... The R 2 value of dipping method implied that 94.84% of the variations could be explained by the quadratic model. The adjusted R 2 and predicted R 2 have decreased due to the number of terms in the model increased.The higher value of adequate precision(19.196) of the quadratic model than that of the minimum value (4) showed that the model was used to explore the design space(Dave et al., 2016;Zahid et al., 2011). All the coating methods models were represented by coded equations and were used to correlate the relationship between three variables and the weight loss %.Figure 1a-c demonstrates the relationships (3-D surface plots) between the PWL and coating conditions (temperature, time, and pullulan concentration) by two factors interaction with response and the comparisons of model predicted and experimental (observed) values diagnostic plot. ...
... In perspective of "best" and optimum conditions, it was therefore decided to set a minimum goal for PWL with the coating method's application temperature, time, and pullulan concentration as short as would be prudent. For these set of conditions, the RSM software yielded many solutions for the optimized coating conditions for the three coating methods(Dave et al., 2016;Zahid et al., 2011). The optimum coating conditions for minimizing PWL was identified as coating emulsion temperature 60°C, dipping time 10 min, and pullulan concentration 10% w/v, with a predicted response of 5.446% PWL. ...
Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p < .05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents.
... Table 4 also shows that the quadratic model for biodegradation weight loss had the lowest predicted error sum of squares, suggesting that the model fits the points more precisely than either the 2F1 model or the linear model. This finding was in agreement that of Zahid et al. (2011). However, the predicted error sum of squares for the quadratic model, although lower than in the linear model, was higher than in the 2F1 model for both the antimicrobial agent release and the A. niger inhibition zone. ...
... All the p values for the linear model and the 2F1 model for each response were less than 0.05, indicating significance for the lackof-fit models. Meanwhile, all the quadratic models for all three responses had p values greater than 0.05, indicating an insignificant lack of fit; this finding is in agreement with those of previous studies in which the lack-of-fit p value was insignificant (Karki, Maurer, Kim, & Jung, 2011;Zahid et al., 2011). ...
The antimicrobial activity and biodegradability of the biopolymer film (as a coating for kraft paper) was analysed using response-surface methodology. The results of the study showed that both the coating thickness and the turmeric oil volume significantly affected these responses. From the response-surface plot, the highest value for the inhibition zone of Aspergillus niger and the lowest weight loss during the biodegradation study were due to the slow release of antimicrobial agents. This indicates that the released of antimicrobial agents occurred during the correct stipulated period of time required to inhibit the microorganisms’ growth. Therefore, the results suggested that applying a biopolymer film containing turmeric oil as a kraft-paper coating can improve the paper's packaging functionality by prolonging the shelf life of foods. In addition, all the samples degraded in typical soil conditions, showing that this coating can be disposed of in landfills after use.
... RSM has been used to study properties of edible films (Nandane and Jain 2014;Cissé et al. 2012;Zhong and Xia 2008). Zahid et al. (2011) employed RSM to search best conditions of applying edible coating emulsion on guava surface via dipping technique. Malmiri et al. (2011) used RSM to optimize concentrations of chitosan and glycerol for coating Berangan banana. ...
The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on ‘Babughosha’ pear (Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH) was evaluated using Response surface methodology (RSM). A total of 30 edible coating formulations comprising of SPI (2–6%, w/v), olive oil (0.7–1.1%, v/v), HPMC (0.1–0.5%, w/v) and potassium sorbate (0–0.4% w/v) were evaluated for optimizing the most suitable combination. Quality parameters like weight loss%, TSS, pH and titrable acidity of the stored pears were selected as response variables for optimization. The optimization procedure was carried out using RSM. It was observed that the response variables were mainly effected by concentration of SPI and olive oil in the formulation. Edible coating comprising of SPI 5%, HPMC 0.40%, olive oil 1% and potassium sorbate 0.22% was found to be most suitable combination for pear fruit with predicted values of response variables indicated as weight loss% 3.50, pH 3.41, TSS 11.13 and TA% 0.513.
... He was one of the various authors who published their work on optimality. Though [12], established the optimum level in conditions of applying edible coating emission on guava using response surface methodology, little or no application of Response Surface Methodology was observed in manufacturing and production industries. In Nigeria and similar developing countries, there is a need to adopt the optimum use of RSM in all areas of the economy to attain the most favorable decision for the betterment of the countries' economy. ...
We are in the middle of an international financial crisis, which intensifies the demands on high quality, reliable and efficient solutions that optimize production processes, making production more efficient while minimizing cost, produce more with high quality, with few raw materials and less energy. It is these circumstances that necessitates the use of response surface methodology to search for the optimal conditions for improving grinding process in case of convex situations in paper producing industries. The uniqueness of this work focused on modeling and adopting the necessary assumptions and conditions to further reduced the formulated second order response surface model to obtain a more adequate model that best optimized the production process. The design was based on the use of central composite rotatable approach known as CCRD with the grinding fineness as the response. The conditions were subjected to experimental method, search method, graphical method and feasible region approach to generate the result which is not significantly different from each other using the reduced model. We could established nine grinding conditions which involves one center points with four factorial and four axial points. The reduced second order response surface model was optimized to obtain the best grinding at machine voltage of two hundred within fifty minutes. It is on this condition that the response variable gave the value of 1399.36 meshes.
Response surface methodology (RSM) was used to optimize treatment combination of ethanol and potassium sorbate for minimizing physiological loss in weight (PLW) and rotting of onion bulbs during storage. Based on Central composite rotatable design (CCRD), PLW and rotting percent as responses, 13 treatment combinations were selected involving four factorial points, four axial points and five central points. Optimum treatment combination of model generated by RSM was ethanol (71.08 percent; v/v) and potassium sorbate (0.76 percent; w/v). It was observed that this combination of ethanol and potassium sorbate had significantly reduced PLW and rotting percent (8.57 and 1.38 percentage, respectively) during storage up to 90 days. Two-tailed t-test (assuming unequal variances) statistics (P<0.05) showed no significant difference between RSM-predicted and experimental values of the two responses. Hence, optimum treatment combination generated using CCRD/RSM was validated and confirmed from this study.
