Application of the Surface Regression Technique for Enhancing the Input Factors and Responses for Processing Coconut Oil under Vertical Compression

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F24%3A97979" target="_blank" >RIV/60460709:41310/24:97979 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001220056700001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001220056700001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13091384" target="_blank" >10.3390/foods13091384</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of the Surface Regression Technique for Enhancing the Input Factors and Responses for Processing Coconut Oil under Vertical Compression

Popis výsledku v původním jazyce

This study optimized the input processing factors, namely compression force, pressing speed, heating temperature, and heating time, for extracting oil from desiccated coconut medium using a vertical compression process by applying a maximum load of 100 kN. The samples' pressing height of 100 mm was measured using a vessel chamber of diameter 60 mm with a plunger. The Box-Behnken design was used to generate the factors' combinations of 27 experimental runs with each input factor set at three levels. The response surface regression technique was used to determine the optimum input factors of the calculated responses: oil yield (%), oil expression efficiency (%), and energy (J). The optimum factors' levels were the compression force 65 kN, pressing speed 5 mm min-1, heating temperature 80 degrees C, and heating time 52.5 min. The predicted values of the responses were 48.48%, 78.35%, and 749.58 J. These values were validated based on additional experiments producing 48.18 +/- 0.45%, 77.86 +/- 0.72%, and 731.36 +/- 8.04 J. The percentage error values between the experimental and the predicted values ranged from 0.82 +/- 0.65 to 2.43 +/- 1.07%, confirming the suitability of the established regression models for estimating the responses.

Název v anglickém jazyce

Application of the Surface Regression Technique for Enhancing the Input Factors and Responses for Processing Coconut Oil under Vertical Compression

Popis výsledku anglicky

This study optimized the input processing factors, namely compression force, pressing speed, heating temperature, and heating time, for extracting oil from desiccated coconut medium using a vertical compression process by applying a maximum load of 100 kN. The samples' pressing height of 100 mm was measured using a vessel chamber of diameter 60 mm with a plunger. The Box-Behnken design was used to generate the factors' combinations of 27 experimental runs with each input factor set at three levels. The response surface regression technique was used to determine the optimum input factors of the calculated responses: oil yield (%), oil expression efficiency (%), and energy (J). The optimum factors' levels were the compression force 65 kN, pressing speed 5 mm min-1, heating temperature 80 degrees C, and heating time 52.5 min. The predicted values of the responses were 48.48%, 78.35%, and 749.58 J. These values were validated based on additional experiments producing 48.18 +/- 0.45%, 77.86 +/- 0.72%, and 731.36 +/- 8.04 J. The percentage error values between the experimental and the predicted values ranged from 0.82 +/- 0.65 to 2.43 +/- 1.07%, confirming the suitability of the established regression models for estimating the responses.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

13

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

1-15

Kód UT WoS článku

001220056700001

EID výsledku v databázi Scopus

2-s2.0-85192760983