Optimization of Yam Milling-A Response Surface Approach

Badmus Abdurrahman Adeleye ； Akinoso Rahman ； Abdulganiy Olayinka Raji

《Advance Journal of Food Science and Technology》 4卷4期 (2012/08) Pp. 189-194

並列摘要

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 mm^2, 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 �������� 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.

並列關鍵字

Milling efficiency ； models ； optimisation ； process variables ； yam flour