Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability

Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability

The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3-4 ASTA units/month and increase the shelf-life. Fractional factorial expe...

Full description

Saved in:
Bibliographic Details
Main Authors: Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
spice-paprika
extractable colour
experimental design
accelerated shelf-life test
Online Access:http://journal.pan.olsztyn.pl/Fractional-Factorial-Design-and-Desirability-Function-Based-Approach-in-Spice-Paprika,146640,0,2.html
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items