Volume 19, Issue 2 (2017)                   JAST 2017, 19(2): 323-333 | Back to browse issues page

‎ 20.1001.1.16807073.2017.19.2.5.2

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Dehghan Sekachaei A, Sadeghi Mahoonak A, Ghorbani M, Kashani nezhad M, Maghsoudlou Y. Optimization of Ultrasound-assisted Extraction of Quince Seed Gum through Response Surface Methodology. JAST 2017; 19 (2) :323-333
URL: http://jast.modares.ac.ir/article-23-1844-en.html
Optimization of Ultrasound-assisted Extraction of Quince Seed Gum through Response Surface Methodology
A. Dehghan Sekachaei * 1, A. Sadeghi Mahoonak1 , M. Ghorbani1 , M. Kashani nezhad1 , Y. Maghsoudlou1
1- Department of Food science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran.
Abstract:   (9553 Views)
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.
Keywords: Central composite rotatable design, Extraction Yield, Pseudoplastic behavior, Viscosity
Full-Text [PDF 280 kb]   (17634 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2015/08/4 | Accepted: 2016/09/25 | Published: 2017/03/1
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