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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| 格式: | Article |
| 语言: | English English |
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Wiley-Blackwell
2011
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| 在线阅读: | 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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