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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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English English |
| 出版事項: |
Wiley-Blackwell
2011
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| オンライン･アクセス: | 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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