Responses measured were moisture content, solubility, product yield and angle of repose.
Moisture content, solubility, thickness, transparency, microstructure, colour parameters, and mechanical properties were assessed.
The microencapsulation efficiency, moisture content, solubility, particle size, total phenolic content (TPC), and antioxidant activity by 1,1-diphenyl-picryl-hydrazyl (DPPH) were analysed as responses.
The results showed that, hydrophilic nature and plasticizing effect of glycerol increases the water vapor permeability, oxygen permeability, moisture content, solubility and swelling capacity of the films.
The responses evaluated were total flavonoid content, antioxidant activity, concentration of selected plant compounds, particle size, residual moisture content, solubility, flow properties, product recovery and drying efficiency.
Physical properties (moisture content, solubility and hygroscopicity), lycopene concentration and the antioxidant capacity of particles immediately after drying, as well as lycopene stability during storage, were analyzed as responses.
The product transformations were determined by an analysis of the particle diameter, size distribution, morphology, moisture content and solubility.
In this work, four factors with three level Box Behnken response surface design was employed to investigate the influence of process variables (maize starch, sorbitol, agar and Tween-80) on the barrier (water vapor permeability, oxygen permeability, thickness, moisture content and solubility) and optical (transparency) properties of the maize starch based edible films.
Evidence for the water reduction wave and the effect of moisture content on the solubility of alkali metal oxide has been elaborated.
Films containing oleic acid (OA) showed not only lower thickness, WVP, moisture content, and water solubility, but also higher percentage of elongation (E), tensile strength (TS), and transparency compared with other fatty acids tested.
The tomato powders were analyzed for moisture content, bulk density and solubility.
