Raisin Production by Convective-Microwave Dryer and Optimization of Ochratoxin A Content, Physicochemical, Sensory Characteristics, and Fungal Load of Raisin.

Raisins are so popular in the human diet as a nutritional and sweet snack. The quality of this foodstuff depends on drying conditions. To minimize ochratoxin A (OTA) content and yeast and mold content (YMC) in raisins with favorable physicochemical and sensory properties, the response surface methodology (RSM) and the face-centered central composite design (FCCD) were utilized.

Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study.

This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers-gelatin, bentonite, and diatomite (diatomaceous earth)-at a concentration level of 0.25-0.