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Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology
2015
Journal of Food Processing
Response surface methodology was used to optimize the processing parameters of the fiber extraction from sorghum bran. The studied independent factors were ethanol/bran ratio, time, temperature, and number of treatment cycles. A three-level four-variable Box-Behnken design (BBD) was used to establish the optimum conditions of extraction. The results showed that the experimental data could be fitted to a second-order polynomial equation using multiple regression analysis and the model was highly
doi:10.1155/2015/609703
fatcat:olbziozoa5g2fkth26mwdtunve