Title of article :
Modelling of natural fermentation in cowpeas using response surface methodology Original Research Article
Author/Authors :
?enol ?bano?lu، نويسنده , , Esra ?bano?lu، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2001
Abstract :
A cowpea flour–water mixture was fermented by its indigenous microflora at different temperatures (21.5–38.4°C) and for different times (5.8–34.1 h). Response surface methodology was applied to find quadratic equations showing the relationship between the fermentation responses (i.e. the % acidity as lactic acid and the pH) and the fermentation variables (i.e. time and temperature). The time of fermentation was pronounced more significant than fermentation temperature suggesting that time should be controlled more carefully than the temperature. The activation energy (Ea) was found as 53.0 kJ/mol from an Arrhenius-type equation.
Keywords :
Cowpeas , Modelling , Fermentation , Response surface methodology
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering