Using response surface methodology to optimise alkaline gelatinisation of novel depressants
Year: 2023
Type: article
Abstract: Alkaline gelatinisation is the easiest, cheapest, fastest, and most energy-efficient form of polymer modification. It uses sodium hydroxide to change the polymer's structure to improve its properties. Cassia tora and locust bean gums are known for their gelling properties. Hence, this study developed a novel, comprehensive mathematical process model to produce high-purity alkaline gelatinised products using response surface methodology. The individual and interactive effects of water, sodium hydroxide, gelatinisation time, and polymer amount on product purity were investigated. A four-factor central composite design was used for the alkaline gelatinisation experiments. The results showed that the optimised conditions which yielded a high-purity product were water amount of 100 ml, NaOH of 10 ml, polymer amount of 5 g, and gelatinisation time of 5 min, respectively. This combination yielded a gelatinisation product with ∼100% dry purity. Furthermore, the coefficient of determination (R2) value of 0.9922 in the present study proves that the model was adequate and suitable. Therefore, this model may be used to navigate the design space.
Institution: University of Johannesburg
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $880
OpenAlex ID: W4380150367