Influence of Different Ingredients on the Color Stability of Cercis Anthocyanine with Experimental Design by Taguchi’s Method
محل انتشار: دوازدهمین کنگره ملی مهندسی شیمی ایران
سال انتشار: 1387
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,563
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شناسه ملی سند علمی:
NICEC12_013
تاریخ نمایه سازی: 30 شهریور 1387
چکیده مقاله:
Synthetic food colorants are steadily replaced by natural ones because of consumer preferences. Anthocyanine rich extracts of fruit and vegetables can be used not only as food colorants but also as helth material. Cercis is a rich source of anthocyanin. In this work the Taguchi design of experiments was used to test the effective factors on stability of colored extracts of Cercis. (i.e., temperature, storage, time, temperature and stabilizing agents) .Color stability of samples was studied by spectrophotometry. The effect of these variables at three levels was studied using L50 orthogonal array of Taguchi method. The Taguchi design has been successfully used to test the relative importance of medium components and environmental factors on color stability of extracts. The optimum condition was obtained as: pH 2, temperature -4ºC, tanic acid 15% and acceptable storage time is 1 week.
کلیدواژه ها:
نویسندگان
S. Rouhani
Organic Colorants Department, Institute for Colorants, Paint and Coatings (ICPC), Tehran, Iran
Shafaei
Department of Mining and Geophysics, Shahrood University of Technology, Shahrood, Iran.