Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration

Autores
Medina, María Belén; Resnik, Silvia Liliana; Munitz, Martín Sebastián
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0 %, 93.5 %, 98.4 %, 98.5 %, 99.0 %, and 95.0 %, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.
Fil: Medina, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
Fil: Resnik, Silvia Liliana. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Munitz, Martín Sebastián. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
Materia
RICE COOKING METHOD
PESTICIDE RESIDUES
CHROMATOGRAPHIC DETERMINATION
RESPONSE SURFACE METHODOLOGY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/154448
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentrationMedina, María BelénResnik, Silvia LilianaMunitz, Martín SebastiánRICE COOKING METHODPESTICIDE RESIDUESCHROMATOGRAPHIC DETERMINATIONRESPONSE SURFACE METHODOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0 %, 93.5 %, 98.4 %, 98.5 %, 99.0 %, and 95.0 %, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.Fil: Medina, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; ArgentinaFil: Resnik, Silvia Liliana. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Munitz, Martín Sebastián. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; ArgentinaElsevier2021-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/154448Medina, María Belén; Resnik, Silvia Liliana; Munitz, Martín Sebastián; Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration; Elsevier; Food Chemistry; 352; 129364; 1-8-2021; 1-50308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814621003708info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.129364info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:30:37Zoai:ri.conicet.gov.ar:11336/154448instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:30:38.303CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
title Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
spellingShingle Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
Medina, María Belén
RICE COOKING METHOD
PESTICIDE RESIDUES
CHROMATOGRAPHIC DETERMINATION
RESPONSE SURFACE METHODOLOGY
title_short Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
title_full Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
title_fullStr Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
title_full_unstemmed Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
title_sort Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
dc.creator.none.fl_str_mv Medina, María Belén
Resnik, Silvia Liliana
Munitz, Martín Sebastián
author Medina, María Belén
author_facet Medina, María Belén
Resnik, Silvia Liliana
Munitz, Martín Sebastián
author_role author
author2 Resnik, Silvia Liliana
Munitz, Martín Sebastián
author2_role author
author
dc.subject.none.fl_str_mv RICE COOKING METHOD
PESTICIDE RESIDUES
CHROMATOGRAPHIC DETERMINATION
RESPONSE SURFACE METHODOLOGY
topic RICE COOKING METHOD
PESTICIDE RESIDUES
CHROMATOGRAPHIC DETERMINATION
RESPONSE SURFACE METHODOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0 %, 93.5 %, 98.4 %, 98.5 %, 99.0 %, and 95.0 %, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.
Fil: Medina, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
Fil: Resnik, Silvia Liliana. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Munitz, Martín Sebastián. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
description Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0 %, 93.5 %, 98.4 %, 98.5 %, 99.0 %, and 95.0 %, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.
publishDate 2021
dc.date.none.fl_str_mv 2021-08-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/154448
Medina, María Belén; Resnik, Silvia Liliana; Munitz, Martín Sebastián; Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration; Elsevier; Food Chemistry; 352; 129364; 1-8-2021; 1-5
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/154448
identifier_str_mv Medina, María Belén; Resnik, Silvia Liliana; Munitz, Martín Sebastián; Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration; Elsevier; Food Chemistry; 352; 129364; 1-8-2021; 1-5
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814621003708
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.129364
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.928904

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