Title :
Notice of Retraction
Optimization of clarification process of persimmon vinegar by response surface methodology
Author :
Han Gao ; Benguo Liu ; Jiguo Yang ; Sufang Fu
Author_Institution :
Sch. of Food Sci., Henan Inst. of Sci. & Technol., Xinxiang, China
Abstract :
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
The clarification process of persimmon vinegar was optimized to maximize the transmittance in this study. A Box-Benhnken design of response surface methodology involving addition amount of chitosan, temperature, time was used, and second-order model for the transmittance was employed to generate the response surface. The optimum condition for the clarification process was determined as follows: addition amount of chitosan 0.014 %, temperature 42°C, time 3 h. The obtained transmittance at the optimum condition was 87.8 %.
Keywords :
fermentation; food products; regression analysis; response surface methodology; Box-Benhnken design; chitosan; clarification process optimization; fermentation; persimmon vinegar; response surface methodology; second order model; Analysis of variance; Charge coupled devices; Educational institutions; Food industry; Food technology; Materials science and technology; Optimization methods; Response surface methodology; Surface fitting; Temperature; clarification process; optimization; persimmon vinegar; response surface methodology;
Conference_Titel :
Computer Engineering and Technology (ICCET), 2010 2nd International Conference on
Conference_Location :
Chengdu
Print_ISBN :
978-1-4244-6347-3
DOI :
10.1109/ICCET.2010.5486169
