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APPLICATION OF STATISTIC EXPERIMENTAL DESIGN TO ASSESS THE EFFECT OF GAMMAIRRADIATION PRE-TREATMENT ON THE DRYING CHARACTERISTICS AND QUALITIES OF WHEAT

  • Yong Yu
  • Jun Wang
Conference paper
Part of the IFIP Advances in Information and Communication Technology book series (IFIPAICT, volume 294)

Abstract

Wheat, pretreated by 60Co gamma irradiation, was dried by hot-air with irradiation dosage 0-3 kGy, drying temperature 40-60 °C, and initial moisture contents 19-25% (drying basis). The drying characteristics and dried qualities of wheat were evaluated based on drying time, average dehydration rate, wet gluten content (WGC), moisture content of wet gluten (MCWG)and titratable acidity (TA). A quadratic rotation-orthogonal composite experimental design, with three variables (at five levels) and five response functions, and analysis method were employed to study the effect of three variables on the individual response functions. The five response functions (drying time, average dehydration rate, WGC, MCWG, TA) correlated with these variables by second order polynomials consisting of linear, quadratic and interaction terms. A high correlation coefficient indicated the suitability of the second order polynomial to predict these response functions. The linear, interaction and quadratic effects of three variables on the five response functions were all studied.

Keywords

Titratable Acidity Initial Moisture Content Final Moisture Content Statistic Experimental Design Dehydration Rate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Department of Biosystems EngineeringZhejiang UniversityHangzhouChina

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