Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production
| Autor: | Paulin Azokpota, Fidèle Paul Tchobo, E Badoussi, App Kayode, Mohamed M. Soumanou, Djidjoho Joseph Hounhouigan, Yann Emeric Madode, BF Amoussou |
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| Rok vydání: | 2015 |
| Předmět: |
Central composite design
Forest galeries Pentadesma butyraceae cosmetic industry temperature shea butter Pentadesma butter Benin Pentadesma butyracea Shea butter Applied Microbiology and Biotechnology Drying time Genetics Food science Peroxide value Pentadesma Agronomy and Crop Science Molecular Biology Water content Biotechnology Mathematics |
| Zdroj: | African Journal of Biotechnology; Vol 14, No 39 (2015); 2777-2785 |
| ISSN: | 1684-5315 |
| DOI: | 10.5897/ajb2015.14850 |
| Popis: | The cooking and the drying of the Pentadesma butyracea kernels are the main steps in the traditional method of extracting P. butyracea butter. In this work, the Response Surface Method with Central composite design was used to optimize the cooking and drying of Pentadesma kernels during P. butyracea butter production. The cooking and drying times, as well as the drying temperature of Pentadesma kernels are considered as independent factors. The moisture content of the Pentadesma kernels, the quantity, the acidity and the peroxyde values of extracted butter were the responses to be expected. The responses have been described using a second degree polynomial models which have been first tested and then used to explain 97.5, 80.7, 96.1 and 97%, of the variation of moisture content, quantity of butter, and acid and peroxide values, respectively. Increasing cooking time and drying temperature greatly reduced the free fatty acid values of the butter ( |
| Databáze: | OpenAIRE |
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