Volume 5, Issue 2, July 2014, Pages 268–276
Ravi Shankar1
1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This is about relating the thermal induction time range from 0-40 minutes for Lard of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.
Author Keywords: Thermal Oxidation, Peroxide value, Design Expert Software 8.0, M S Excel, Microwave Oven, Modeling.
Ravi Shankar1
1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This is about relating the thermal induction time range from 0-40 minutes for Lard of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.
Author Keywords: Thermal Oxidation, Peroxide value, Design Expert Software 8.0, M S Excel, Microwave Oven, Modeling.
How to Cite this Article
Ravi Shankar, “Mathematical Modeling of Degree of Thermal Oxidation of Lard as a Function of Induction Time at Fixed Induced Power During Microwave Heating,” International Journal of Innovation and Scientific Research, vol. 5, no. 2, pp. 268–276, July 2014.
