Title of article
Use of surface response methodology for the optimization of the concentration of the sweet orange essential oil of Algeria by wiped film evaporator Original Research Article
Author/Authors
S. Zeboudj، نويسنده , , N. Belhanèche-Bensemra، نويسنده , , R. Belabbes، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
6
From page
507
To page
512
Abstract
The evaluation of the optimum conditions for concentration of the sweet orange essential oil by wiped film evaporator required a planning of experiments. The factors of the selected centered composite plan are the rate of feed, the temperature of the heated fluid and the stirring velocity. The quadratic model obtained required complementary work by simplex method to determine the optimum. The analysis by gas chromatography of the samples revealed a 18.2 times concentrated oxygenated compound in the residue.
Keywords
Sweet orange essential oil , Surface response methodology , Optimization , Wiped film evaporator , Concentration
Journal title
Journal of Food Engineering
Serial Year
2005
Journal title
Journal of Food Engineering
Record number
1166124
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