Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

ATTENTION:

BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!

INFORMATION:

YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COST N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR

YOU CAN CALL: 08068231953, 08137701720

WHATSAPP US ON: 08137701720

Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

ABSTRACT

The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimen- tal Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% – 15%, CMC: 0.10% – 0.60% & WT: 3 – 7 min. The re- sponses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which is an indication of foaming ability and foam stability.

HOW TO RECEIVE PROJECT MATERICAL(S)

After paying the appropriate amount (#5,000) into our bank Account below, send the following information to

08068231953 or 08168759420

(1) Your project topics

(2) Email Address

(3) Payment Name

(4) Teller Number

We will send your material(s) after we receive bank alert

BANK ACCOUNTS

Account Name: AMUTAH DANIEL CHUKWUDI

Account Number: 0046579864

Bank: GTBank.