Abd Rahman, Nur 'Aliaa and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Abdullah, Abdul Ghani Liew (2010) Response Surface Optimization For Clarification Of White Pitaya Juice Using A Commercial Enzyme. Journal of Food Process Engineering, 33 (2). pp. 333-347. ISSN 0145-8876
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Official URL: http://dx.doi.org/10.1111/j.1745-4530.2008.00277.x
Raw white pitaya (Hylocereus undatus) juice is very cloudy and viscous. These physical properties lead to the use of enzymatic treatment to clarify the juice. The aim of this study was to obtain the optimum process conditions for enzymatic clarification using response surface methodology (RSM). White pitaya juice was treated with pectinase enzyme (Pectinex Ultra SP-L) at different maceration times (20–100 min), reaction temperatures (30–50C) and enzyme concentrations (0.01–0.1%). These three variables were used as independent variables whose effects on yield, viscosity, clarity and color were evaluated. From the RSM analysis, the recommended enzymatic treatment condition from the study was found at 0.06% enzyme concentration at 49C for 40 min.
|Faculty or Institute:||Faculty of Engineering|
|Deposited By:||Anas Yahaya|
|Deposited On:||18 May 2011 09:15|
|Last Modified:||18 May 2011 09:20|
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