Optimization of enzymatic clarification of sapodilla juice using response surface methodology

Sin, Hwee Nee and Yusof, Salmah and Sheikh Abdul Hamid, Nazimah and Abd. Rahman, Rakmi (2006) Optimization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineering, 73 (4). pp. 313-319. ISSN 0260-8774

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Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2005.01.031

Abstract

Response surface methodology is a statistical procedure frequently used for optimization studies. It uses quantitative data from an appropriate experimental design to determine and simultaneously solve multivariate problems. In this study, a two-factor central composite design was used to establish the optimum conditions for enzymatic clarification of sapodilla juice. Sapodilla juice was treated with pectinase enzyme at different incubation times (30–120 min), temperature (30–50 °C) and enzyme concentration (0.03–0.10%). These three factors were used as independent variables whose effects on turbidity, clarity, viscosity and colour (L values) were evaluated. Significant regression models describing the changes of turbidity, clarity, viscosity and colour (L values) with respect to the independent variables were established, with the coefficient of determination, R2, greater than 0.8. The results indicated that enzyme concentration was the most important factor affecting the characteristics of the juice as it exerted a significant influence on all the dependent variables. The recommended enzyme clarification condition was 0.1% enzyme concentration at 40 °C for 120 min.

Item Type:Article
Keyword:Sapodilla juice, Enzymatic clarification, Response surface methodology
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.jfoodeng.2005.01.031
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2005.01.031
ID Code:6484
Deposited By: Samsida Samsudin
Deposited On:17 May 2010 08:28
Last Modified:19 Aug 2010 05:54

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