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Optimization of the quinoa cooking process using the 3k design and the desirability function: Degree of gelatinization, water absorption index, solubility index and cotyledon detachment

机译：利用3K设计优化藜麦烹饪过程及期望功能：凝胶化程度，吸水指数，溶解度指数和子叶脱落

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Alberto Huamani-H; Juan Ponce-Ramírez; Jorge Málaga-Juárez;
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年度 2020
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1. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility [J] . Sun Xuyang, Yu Chen, Fu Meixia, Food & Function . 2019,第10期

机译：挤压的整个荞麦面：加工变量对淀粉凝胶化程度的影响，营养成分的变化，烹饪特征和体外淀粉消化率
2. Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration [J] . Belen Medina Maria, Liliana Resnik Silvia, Sebastian Munitz Martin Food Chemistry . 2021,第Auga1期

机译：利用响应函数方法优化水稻烹饪方法，以期望函数方法最大限度地减少农药浓度
3. Formulation and optimization of quinoa starch nanoparticles: Quality by design approach for solubility enhancement of piroxicam [J] . Meenakshi Bhatia, Sulekha Rohilla Saudi Pharmaceutical Journal . 2020,第8期

机译：奎奴亚藜淀粉纳米粒子的配方和优化：通过溶解性增强吡洛昔康设计方法的质量
4. Multiple Objective Optimization Using Desirability Functions for the Design of a 3D Printer Prototype [C] . Esmeralda Nino, Juan F. Rosas, Samuel A. Bonet, Annual Conference and Expo of the Institute of Industrial Engineers . 2016

机译：利用3D打印机原型设计的可归解功能多目标优化
5. Using an emulsion solvent evaporation process to design multi-purpose microcapsules for sustained release of water-soluble drugs and increased loading and reduced crystal transformation during interactive powder mixing. [D] . Song, Mingna. 2005

机译：使用乳液溶剂蒸发工艺来设计多功能微囊，以在水溶性粉末混合过程中持续释放水溶性药物，并增加负载量并减少晶体转变。
6. Formulation and optimization of quinoa starch nanoparticles: Quality by design approach for solubility enhancement of piroxicam [O] . Meenakshi Bhatia, Sulekha Rohilla 2020

机译：奎奴亚藜淀粉纳米粒子的配方和优化：通过溶解性增强吡洛昔康设计方法的质量
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Engineering Design Construction and Testing of a Salt-Water Absorption Unit Optimized for Use with a Solar Collector Heat Source [R] . Ferguson, T., Merrick, R. H. 1979

机译：优化用于太阳能集热器热源的盐水吸收装置的工程设计构造和测试

Optimization of the quinoa cooking process using the 3k design and the desirability function: Degree of gelatinization, water absorption index, solubility index and cotyledon detachment

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