Analysis of buñuelos growth rate using 2K factorial design
Buñuelos are a traditional food not only in Colombia but in several parts of the world. They are prepared mainly with cassava starch, cornstarch, cheese, water or milk. The purpose of this work is to determine which factors (trademark, time, temperature, serving size) or interactions between them ar...
- Autores:
-
Noguera, J
Jiménez Cabas, J
Álvarez, B
Caicedo Ortiz, J
Ruiz Ariza, J
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2020
- Institución:
- Corporación Universidad de la Costa
- Repositorio:
- REDICUC - Repositorio CUC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.cuc.edu.co:11323/7944
- Acceso en línea:
- https://hdl.handle.net/11323/7944
https://doi.org/10.1016/j.procs.2020.10.037
https://repositorio.cuc.edu.co/
- Palabra clave:
- design of experiments2k
factorial
design food engineering
- Rights
- openAccess
- License
- CC0 1.0 Universal
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Analysis of buñuelos growth rate using 2K factorial design |
| title |
Analysis of buñuelos growth rate using 2K factorial design |
| spellingShingle |
Analysis of buñuelos growth rate using 2K factorial design design of experiments2k factorial design food engineering |
| title_short |
Analysis of buñuelos growth rate using 2K factorial design |
| title_full |
Analysis of buñuelos growth rate using 2K factorial design |
| title_fullStr |
Analysis of buñuelos growth rate using 2K factorial design |
| title_full_unstemmed |
Analysis of buñuelos growth rate using 2K factorial design |
| title_sort |
Analysis of buñuelos growth rate using 2K factorial design |
| dc.creator.fl_str_mv |
Noguera, J Jiménez Cabas, J Álvarez, B Caicedo Ortiz, J Ruiz Ariza, J |
| dc.contributor.author.spa.fl_str_mv |
Noguera, J Jiménez Cabas, J Álvarez, B Caicedo Ortiz, J Ruiz Ariza, J |
| dc.subject.spa.fl_str_mv |
design of experiments2k factorial design food engineering |
| topic |
design of experiments2k factorial design food engineering |
| description |
Buñuelos are a traditional food not only in Colombia but in several parts of the world. They are prepared mainly with cassava starch, cornstarch, cheese, water or milk. The purpose of this work is to determine which factors (trademark, time, temperature, serving size) or interactions between them are important to achieve a major volume of the buñuelos. Thus, a 2k design is proposed to analyze the factors on the growth rate of buñuelos. The growth rate is calculated taking into account the buñuelos diameter before fried and after fried. The results indicate that the serving size has the principal effect on the response variable but followed by the trademark and some interactions between time and temperature. |
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2020 |
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2020-11-05 |
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2021-03-01T15:02:47Z |
| dc.date.available.none.fl_str_mv |
2021-03-01T15:02:47Z |
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Artículo de revista |
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https://doi.org/10.1016/j.procs.2020.10.037 |
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Corporación Universidad de la Costa |
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REDICUC - Repositorio CUC |
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https://repositorio.cuc.edu.co/ |
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https://hdl.handle.net/11323/7944 https://doi.org/10.1016/j.procs.2020.10.037 https://repositorio.cuc.edu.co/ |
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Corporación Universidad de la Costa REDICUC - Repositorio CUC |
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eng |
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eng |
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[1] R. A. Española and E. Madrid, “Diccionario de la lengua española,” 1956. [2] L. B. Milde, K. G. González, C. Valle Urbina, and A. Rybak, “Pan de Fécula de Mandioca con Leche. Comportamiento Físico al Adicionar un Emulsionante: Cassava Starch Bread With Milk. Physical Behavior Upon Ading an Emulsifier,” Rev. Cienc. y Tecnol., no. 11, pp. 4–8, 2009. [3] A. M. Gazmuri and P. Bouchon, “Analysis of wheat gluten and starch matrices during deep-fat frying,” Food Chem., vol. 115, no. 3, pp. 999–1005, 2009. [4] M. Saeleaw and G. Schleining, “Effect of frying parameters on crispiness and sound emission of cassava crackers,” J. Food Eng., vol. 103, no. 3, pp. 229–236, 2011. [5] A. J. Kumar, R. R. B. Singh, A. A. Patel, and G. R. Patil, “Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying,” LWT-Food Sci. Technol., vol. 39, no. 7, pp. 827–833, 2006. [6] J. F. Vélez-Ruiz and M. E. Sosa-Morales, “Evaluation of Physical Properties of Dough of Donuts During Deep-Fat Frying at Different Temperatures,” Int. J. Food Prop., vol. 6, no. 2, pp. 341–353, 2003. [7] J. Pereira, C. F. Ciacco, E. R. Vilela, and R. G. F. A. Pereira, “Function of the ingredients in the consistency of the dough and in the characterics of the cheese breads,” Food Sci. Technol., vol. 24, no. 4, pp. 494–500, 2004. [8] P. Sriburi and S. E. Hill, “Extrusion of cassava starch with either variations in ascorbic acid concentration or pH,” Int. J. food Sci. Technol., vol. 35, no. 2, pp. 141–154, 2000. [9] D. C. Montgomery, Diseño y análisis de experimentos, 2nd ed. Ciudad de México: Limusa Wiley, 2005. [10] A. S. Comas, A. T. Palacio, S. T. Mendoza, and D. N. Rodado, “Aplicación del diseño de experimentos Taguchi para la identificación de factores de influencias en tiempos de impresión 3D con modelado por deposición fundida,” Int. J. Manag. Sci. Oper. Res., vol. 1, no. 1, pp. 43–48, 2016. [11] I. H. A. Wahab, A. Susanto, P. I. Santosa, and M. Tjokronegoro, “Principal Component Analysis combined with second order statistical feature method for Malaria Parasites classification,” J. Theor. Appl. Inf. Technol., vol. 63, no. 1, pp. 219–225, 2014. |
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Noguera, JJiménez Cabas, JÁlvarez, BCaicedo Ortiz, JRuiz Ariza, J2021-03-01T15:02:47Z2021-03-01T15:02:47Z2020-11-05https://hdl.handle.net/11323/7944https://doi.org/10.1016/j.procs.2020.10.037Corporación Universidad de la CostaREDICUC - Repositorio CUChttps://repositorio.cuc.edu.co/Buñuelos are a traditional food not only in Colombia but in several parts of the world. They are prepared mainly with cassava starch, cornstarch, cheese, water or milk. The purpose of this work is to determine which factors (trademark, time, temperature, serving size) or interactions between them are important to achieve a major volume of the buñuelos. Thus, a 2k design is proposed to analyze the factors on the growth rate of buñuelos. The growth rate is calculated taking into account the buñuelos diameter before fried and after fried. The results indicate that the serving size has the principal effect on the response variable but followed by the trademark and some interactions between time and temperature.Noguera, JJiménez Cabas, JÁlvarez, BCaicedo Ortiz, JRuiz Ariza, Japplication/pdfengCorporación Universidad de la CostaCC0 1.0 Universalhttp://creativecommons.org/publicdomain/zero/1.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Procedia Computer Sciencehttps://www.scopus.com/record/display.uri?eid=2-s2.0-85099880788&doi=10.1016%2fj.procs.2020.10.037&origin=inward&txGid=6490d3630f2e81408d7626ad68f61f2cdesign of experiments2kfactorialdesign food engineeringAnalysis of buñuelos growth rate using 2K factorial designArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/acceptedVersion[1] R. A. Española and E. Madrid, “Diccionario de la lengua española,” 1956.[2] L. B. Milde, K. G. González, C. Valle Urbina, and A. Rybak, “Pan de Fécula de Mandioca con Leche. Comportamiento Físico al Adicionar un Emulsionante: Cassava Starch Bread With Milk. Physical Behavior Upon Ading an Emulsifier,” Rev. Cienc. y Tecnol., no. 11, pp. 4–8, 2009.[3] A. M. Gazmuri and P. Bouchon, “Analysis of wheat gluten and starch matrices during deep-fat frying,” Food Chem., vol. 115, no. 3, pp. 999–1005, 2009.[4] M. Saeleaw and G. Schleining, “Effect of frying parameters on crispiness and sound emission of cassava crackers,” J. Food Eng., vol. 103, no. 3, pp. 229–236, 2011.[5] A. J. Kumar, R. R. B. Singh, A. A. Patel, and G. R. Patil, “Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying,” LWT-Food Sci. Technol., vol. 39, no. 7, pp. 827–833, 2006.[6] J. F. Vélez-Ruiz and M. E. Sosa-Morales, “Evaluation of Physical Properties of Dough of Donuts During Deep-Fat Frying at Different Temperatures,” Int. J. Food Prop., vol. 6, no. 2, pp. 341–353, 2003.[7] J. Pereira, C. F. Ciacco, E. R. Vilela, and R. G. F. A. Pereira, “Function of the ingredients in the consistency of the dough and in the characterics of the cheese breads,” Food Sci. Technol., vol. 24, no. 4, pp. 494–500, 2004.[8] P. Sriburi and S. E. Hill, “Extrusion of cassava starch with either variations in ascorbic acid concentration or pH,” Int. J. food Sci. Technol., vol. 35, no. 2, pp. 141–154, 2000.[9] D. C. Montgomery, Diseño y análisis de experimentos, 2nd ed. Ciudad de México: Limusa Wiley, 2005.[10] A. S. Comas, A. T. Palacio, S. T. Mendoza, and D. N. Rodado, “Aplicación del diseño de experimentos Taguchi para la identificación de factores de influencias en tiempos de impresión 3D con modelado por deposición fundida,” Int. J. Manag. Sci. Oper. Res., vol. 1, no. 1, pp. 43–48, 2016.[11] I. H. A. Wahab, A. Susanto, P. I. Santosa, and M. Tjokronegoro, “Principal Component Analysis combined with second order statistical feature method for Malaria Parasites classification,” J. Theor. Appl. Inf. 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