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

Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0-400ngg-1), heating time (30-120min) and temperature (90-150°C) was evaluated. The maximum reduction of...

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Main Authors:	Selamat, Jinap, Arzandeh, Sahar
格式:	Article
語言:	English English
出版:	Wiley-Blackwell 2011
在線閱讀:	http://psasir.upm.edu.my/id/eprint/24131/1/Effect%20of%20initial%20aflatoxin%20concentration.pdf http://psasir.upm.edu.my/id/eprint/24131/ http://www.onlinelibrary.wiley.com
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id	my.upm.eprints.24131
record_format	eprints
spelling	my.upm.eprints.241312016-02-18T04:36:52Z http://psasir.upm.edu.my/id/eprint/24131/ Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling. Selamat, Jinap Arzandeh, Sahar Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0-400ngg-1), heating time (30-120min) and temperature (90-150°C) was evaluated. The maximum reduction of AFB1 (78.4%) and AFB2 (57.3%) of artificially contaminated samples with initial aflatoxin concentration of 237 and 68ngg-1, and those of AFG1 (73.9%) and AFG2 (75.2%) with initial aflatoxin concentration of 215 and 75ngg-1 was obtained at 150°C. The maximum reduction of AFB1 (80.2%) and AFB2 (69.7%) of naturally contaminated samples with initial aflatoxin concentration of 174 and 25ngg-1 was obtained at 150°C and 130°C, respectively. Wiley-Blackwell 2011-03 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24131/1/Effect%20of%20initial%20aflatoxin%20concentration.pdf Selamat, Jinap and Arzandeh, Sahar (2011) 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, 46 (3 ). pp. 485-491. ISSN 0950-5423 http://www.onlinelibrary.wiley.com 10.1111/j.1365-2621.2010.02514.x English
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
language	English English
description	Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0-400ngg-1), heating time (30-120min) and temperature (90-150°C) was evaluated. The maximum reduction of AFB1 (78.4%) and AFB2 (57.3%) of artificially contaminated samples with initial aflatoxin concentration of 237 and 68ngg-1, and those of AFG1 (73.9%) and AFG2 (75.2%) with initial aflatoxin concentration of 215 and 75ngg-1 was obtained at 150°C. The maximum reduction of AFB1 (80.2%) and AFB2 (69.7%) of naturally contaminated samples with initial aflatoxin concentration of 174 and 25ngg-1 was obtained at 150°C and 130°C, respectively.
format	Article
author	Selamat, Jinap Arzandeh, Sahar
spellingShingle	Selamat, Jinap Arzandeh, Sahar Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
author_facet	Selamat, Jinap Arzandeh, Sahar
author_sort	Selamat, Jinap
title	Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
title_short	Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
title_full	Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
title_fullStr	Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
title_full_unstemmed	Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
title_sort	effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
publisher	Wiley-Blackwell
publishDate	2011
url	http://psasir.upm.edu.my/id/eprint/24131/1/Effect%20of%20initial%20aflatoxin%20concentration.pdf http://psasir.upm.edu.my/id/eprint/24131/ http://www.onlinelibrary.wiley.com
_version_	1643828268916277248
score	13.250461

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

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