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Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling
Author(s) -
Arzandeh S.,
Jinap S.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02514.x
Subject(s) - aflatoxin , contamination , roasting , response surface methodology , chemistry , food contaminant , food science , chromatography , biology , ecology
Summary Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0–400 ng g −1 ), heating time (30–120 min) and temperature (90–150 °C) was evaluated. The maximum reduction of AFB1 (78.4%) and AFB2 (57.3%) of artificially contaminated samples with initial aflatoxin concentration of 237 and 68 ng g −1 , and those of AFG1 (73.9%) and AFG2 (75.2%) with initial aflatoxin concentration of 215 and 75 ng g −1 was obtained at 150 °C. The maximum reduction of AFB1 (80.2%) and AFB2 (69.7%) of naturally contaminated samples with initial aflatoxin concentration of 174 and 25 ng g −1 was obtained at 150 °C and 130 °C, respectively.