Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.

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Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.

Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0-400ngg-1), heating time (30-120min) and temperature (90-150°C) was evaluated. The maximum reduction of...

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Bibliographic Details
Main Authors:	Selamat, Jinap, Arzandeh, Sahar
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24131/ http://psasir.upm.edu.my/id/eprint/24131/1/Effect%20of%20initial%20aflatoxin%20concentration.pdf

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