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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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jfoodeng.2005.01.031
Publisher: Elsevier
Keywords: Sapodilla juice, Enzymatic clarification, Response surface methodology
Depositing User: Samsida Samsudin
Date Deposited: 17 May 2010 08:28
Last Modified: 19 Aug 2010 05:54
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2005.01.031
URI: http://psasir.upm.edu.my/id/eprint/6484
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