期刊名称:Advance Journal of Food Science and Technology
印刷版ISSN:2042-4868
电子版ISSN:2042-4876
出版年度:2012
卷号:4
期号:4
页码:189-194
出版社:MAXWELL Science Publication
摘要:This study was performed to optimise the process of milling dry yam using central composite rotatable design of response surface methodology. The independent variables were; feed moisture content (8, 12, 16, 20, 24% w.b, respectively), worm shaft speed (288, 346, 432, 576, 864 r.p.m, respectively) and feed opening (1300, 2600, 3900, 5200, 6500 mm2, respectively). Data were analysed by regression and ANOVA. Maximum, minimum and mean percentages of flour obtained were 56.3, 42.2 and 49.1±4.3%, respectively. Maximum, minimum and mean percentages of grit were 35.9, 21.1 and 26.7±3.4%, respectively. Maximum, minimum and mean percentages of meal obtained from yam milling were 33.7, 12.8 and 24.3±4.6%, respectively. Coefficients of determination R2 for flour, meal and grit models were 0.73, 0.72 and 0.73, respectively. The best desirability (0.78) was achieved at moisture content of 12% w.b., worm shaft speed of 576 rpm and feed opening of 5200 mm2. These process parameters gave 19.13% grit, 23.59% meal and 54.20% flour.