Response Surface Methodology for the Optimization of Spicy Black Beans

Abstract:

Article Preview

The aim of this work was to optimize the process parameters through the statistical approach for the tingle and bot black bean. The process parameters influencing the tingle and bot black bean production were identified by using response surface methodology. The variables screened were most significant and showed a positive interaction. Optimum formula of spicy black beans could be achieved at pepper 3.125%, Chinese prickly 2.15%, and salt 3.035%. Such conditions resulted in score of 92.

Info:

Periodical:

Edited by:

Yanwen Wu

Pages:

800-804

DOI:

10.4028/www.scientific.net/AMR.267.800

Citation:

Y. J. Sun et al., "Response Surface Methodology for the Optimization of Spicy Black Beans", Advanced Materials Research, Vol. 267, pp. 800-804, 2011

Online since:

June 2011

Export:

Price:

$35.00

In order to see related information, you need to Login.

In order to see related information, you need to Login.