caa a22 4500 606243410 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9248-1 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9248-1 Optimization of process parameters for the production of taro chips using RSM with fuzzy modeling [Elektronische Daten] [Vivek Kumar, H. Sharma, K. Singh, R. Singh] Response surface methodology (RSM) with fuzzy modeling was applied for taro chips production and to optimize the process conditions. Four independent variables, slice thickness, soaking time (ST), cooking time (CT), frying temperature (FT) were selected in range of 1-5mm, 1-3h, 10-30min, 150-190°C respectively. The optimum conditions for taro chips production were obtained as slice thickness, 2mm ST, 2h CT, 15min and FT, 180°C. Under the optimum conditions, taro chips had good color (∆E=28.15), medium hardness (280g force), lower oil uptake (31.25%) and OAA score of 8.59. Fuzzy modeling through Mamdani type fuzzy inference also used to acquire the best optimum conditions under the set of rules and designed input and output variables, and it rendered competitive results as obtained with RSM. The experimental results obtained under the optimum conditions were in good agreement with the predicted values obtained through the RSM and fuzzy modeling. Springer Science+Business Media New York, 2015 Taro chips nationallicence Frying nationallicence Process parameters nationallicence Optimization nationallicence RSM nationallicence Fuzzy modeling nationallicence Kumar Vivek Harcourt Butler Technological Institute, Kanpur, UP, India aut Sharma H. Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India aut Singh K. Harcourt Butler Technological Institute, Kanpur, UP, India aut Singh R. Harcourt Butler Technological Institute, Kanpur, UP, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 400-413 2193-4126 9:3<400 2015 9 11694 https://doi.org/10.1007/s11694-015-9248-1 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9248-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kumar Vivek Harcourt Butler Technological Institute, Kanpur, UP, India aut NATIONALLICENCE 700 1- Sharma H. Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India aut NATIONALLICENCE 700 1- Singh K. Harcourt Butler Technological Institute, Kanpur, UP, India aut NATIONALLICENCE 700 1- Singh R. Harcourt Butler Technological Institute, Kanpur, UP, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 400-413 2193-4126 9:3<400 2015 9 11694