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0.05). The interactive terms of extraction temperature* seed to solvent ratio(X1X3) and the seed to solvent ratio*Chloroform concentration (X3X4) had a significant effect on the extraction efficiency (P< 0.05); however, the other two interactive terms was insignificant (P> 0.05).For the absorbance values, the all of the linear terms show a significant effect (P < 0.05); the quadric term of extraction temperature (X12) and the seed to solvent ratio (X32) also had a significant effect (P< 0.05) on absorbance values, but, the effect of other two quadric terms (X22 and X42) did not show a significant effect (P> 0.05). The all of interactive terms was insignificant (P> 0.05).An increase in the extraction efficiency was observed with the increasing temperature. Banik and Pandey while extracting oleanolic acid from Lantana camararoots demonstrated that as temperature increases extraction efficiency improves too. However, at temperatures higher than 70 °C, the annatto seed pigments were degraded and the response was reduced so the quadratic effect of temperature was negative. The absorbance value was increased by increasing the temperature; however, the absorbance value decreased at higher temperature by thermal decomposition and damage of the conjugate double bond.The absorbance value increased by increasing the chloroform concentration and seed to solvent ratio initially, however, subsequently decreased due to the damage of the conjugate double bond in higher chloroform concentration and saturation of solvent in higher seed to solvent ratio.Temperature of 48.33 ˚C, extraction time of 2 hr, the ratio of seed to the solvent of 12.88 and chloroform concentration of 100% were found to be as the optimum conditions of the process. The extraction efficiency of 3.95 percent of annatto seed and absorbance value of 0.597 were acquired as the predicted results.]]>
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0.05), but with increasing frequency of the pretreatment, the moisture content decreased to a greater extent. Lower final moisture contents of the samples pretreated with ultrasound were probably due to the creation of microscopic channels in the food structure, which may facilitate moisture loss during frying. On the other hand, application of microwave pretreatment at powers of 3 and 6 watts per gram, decreased initial moisture content of the samples by 38 and 80%, respectively. This resulted in significant (P < 0.05) reduction of the final moisture contents of the samples pretreated with microwave. More moisture loss at higher microwave power is probably due to the high intensity of electromagnetic energy as a result of microwave volumetric heating.In addition, the applied modelswerewell fitted toexperimentaldata having high R2 and low RMSE. The effective moisture diffusion coefficient ranged between 3.57×10-8 to 11.08×10-8 m2/s. Results also demonstrated that the effective moisture diffusion coefficient is increased and the activation energy is decreased by implementing the ultrasound and microwave pretreatments.]]>
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