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Using a Taguchi experimental design method, optimum design parameters and their levels were investigated.
Using the Taguchi experimental design method, optimum design parameters and their levels were investigated.
Using ridge analysis method, optimum fading with Neutracell CLD enzyme can be achieved at concentration of 1.25 1.33%, time 75 76 min and with 5 10 steel balls at 95% confidence level.
By applying ridge analysis method, optimum fading with Neutracell CLD enzyme can be achieved at concentration in the range 1.25 1.28%, time about 75 82 min and with 5 9 steel balls at 95% confidence level.
Applying desirability function method, optimum operating conditions were found to be temperature of 22 °C, sucrose concentration of 54.5%, salt concentration of 14% and treatment time of 329 min.
Applying desirability function method, optimum conditions for chicken ball were found to be carrageenan concentration of 1.28 g/100 ml, fish gelatin concentration of 4.62 g/100 ml, and chicken meat concentration of 60.52 g/100 g.
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Some of the methods, optimum conditions and yield of some bioactive compounds from different food wastes are summarized in Table 3.
However, DP method is optimum.
By Taguchi method, the optimum of process parameters were determined.
With this method, an optimum algorithm of constructing LLS is proposed.
By using this method, the optimum combinations of the input parameters are more accurately determined.
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