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Licensed Unlicensed Requires Authentication Published by De Gruyter August 21, 2014

Optimization of Ohmic Heating of Fish Using Response Surface Methodology

Vishal Kumar, Dinesh Rajak, Alok, Ajay Kumar Jha and P. D. Sharma

Abstract

Optimization of process variables for ohmic heating (OH) of fish steaks was done by response surface methodology according to Box–Behnken design. The low and high levels of the variables were 3 and 7 min for processing time; 55 and 75 V for applied voltage and 10 and 15 mm for product thickness. Responses studied comprised colour, temperature, hardness, water activity and organoleptic score. It was found that effects of time and applied voltage were significant on all responses. Optimum conditions (desirability = 0.820) obtained by numerical optimization were processing time, 5.75 min; voltage, 75 V and product thickness, 14.4 mm to achieve maximum colour variation, temperature and organoleptic score and lower hardness and water activity. Corresponding to the optimum conditions, the predicted value for temperature was 71.88°C, colour 49.85, hardness 1.125 kg, water activity 0.772 and overall acceptability 7.891.

Nomenclature

SD

Standard deviation

ANOVA

Analysis of variance

PRESS

Predicted error sum of squares

OH

Ohmically heated

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Published Online: 2014-8-21
Published in Print: 2014-9-1

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