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Vol. 11, Special Issue 10 (2022)

Optimization of process parameters by Taguchi method for the development of biosensor for the detection of acrylamide in fried foods

Author(s):
Sruthi PS and Dr. S Shanmugasundaram
Abstract:
In the present era, the consumer demand for food safety standards, especially in fried foods urge for a rapid detection of food toxins, specifically thermal process induced toxin such as acrylamide. Biosensor as a rapid detection technique is more preferred for acrylamide detection than other conventional instrumental techniques. Optimization of different process parameters for the development of biosensor is a necessity for its improved sensitivity. Design of experiment (DoE) using Taguchi model was utilised in this study, to optimize pH, Silver nanoparticles (AgNps) and haemoglobin (Hb) required for sensor fabrication with minimal experimental runs. Larger signal to noise ratio was applied in the Taguchi model to obtain the maximum current response. The optimal parameters obtained using Taguchi design was pH (4), AgNps (5 µl) and Hb (5 µl) with a significant difference (p<0.05). The developed model was validated by using linear regression model. Results obtained suggests that, the Taguchi method can be applied as an effective tool for the optimization parameters in development of biosensors for acrylamide detection.
Pages: 04-10  |  74 Views  12 Downloads
How to cite this article:
Sruthi PS and Dr. S Shanmugasundaram. Optimization of process parameters by Taguchi method for the development of biosensor for the detection of acrylamide in fried foods. The Pharma Innovation Journal. 2022; 11(10S): 04-10.
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