Characterization of Gels Containing Pectin and Optimization of Gel Production by Taguchi Method in Food Industry

Authors

  • S. Sagir
  • Nil Acarali
  • M. Z. Durak

DOI:

https://doi.org/10.52292/j.laar.2019.98

Keywords:

Pectin, Gels, Raman, FTIR, Taguchi

Abstract

The objective of this research was to optimize the gel production by Taguchi Method as an optimization method and characterize gels by using attenuated total reflectance Fourier transform infrared (ATR – FTIR) and Raman spectroscopy. The statistical method results were obtained and analyzed comparatively in terms of improving both cost and quality for determination of optimum pro-cess parameters. This optimization method uses the S/N ratio as a measure of quality characteristics deviating from or nearing to the desired values. This method is expected to serve as an alternative to the conventional optimization method. Clear discrimina-tion and classification of all the studied gel products containing pectin were achieved by hierarchical clus-ter. As a result, the gels produced could be evaluated in food products such as ice cream, milk dessert or other gelatin containing products such as pharmaceuticals and cosmetics.

Downloads

Published

2019-07-24

Issue

Vol. 49 No. 3 (2019): Latin American Applied Research

Section

Chemical Engineering

License

Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here