In this study, independent variables were time (1-15 min0, temperature (25-45) and power of ultrasound. Results showed that time of ultrasound was linear (P<0.01) and also effect of interaction time with power (P<0.05) affect on extraction of curcumin significantly. In order to optimization of time, temperature and power of ultrasound response surface central composite deign was used methodology. Results represented that 2F generated adequately explained the data variation and significantly represented the actual relationship between the independent variables and the response. In the optimum point, time, temperature and power of ultrasound levels were found to be 8 min, 35° C and 55 %, respectively.
b, S., khalilian, S., & kh, M. (2013). Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM. Food Processing and Preservation Journal, 5(2), 75-89.
MLA
s b; safie khalilian; m kh. "Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM". Food Processing and Preservation Journal, 5, 2, 2013, 75-89.
HARVARD
b, S., khalilian, S., kh, M. (2013). 'Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM', Food Processing and Preservation Journal, 5(2), pp. 75-89.
VANCOUVER
b, S., khalilian, S., kh, M. Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM. Food Processing and Preservation Journal, 2013; 5(2): 75-89.
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