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Optimization of hot water extraction for sapodilla juice using response surface methodology.


Sin, H. N. and Yusof, Salmah and Sheikh Abdul Hamid, Nazimah and Abd. Rahman, Rakmi (2006) Optimization of hot water extraction for sapodilla juice using response surface methodology. Journal of Food Engineering, 74 (3). pp. 352-358. ISSN 0260-8774


A central composite design was employed to optimize the extraction conditions of sapodilla juice using hot water extraction. The independent variables were juice extraction time (30–120 min) and temperature (30–90 C). The combined effect of these variables on juice yield, odour, taste and astringency were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. The results showed that extraction temperature was the most important factor affecting the juice characteristics as it exerted a significant influence on all the dependent variables. Higher temperature increased the juice yield, taste and odour but also showed an increase in astringency which affected the acceptability of the juice. The contour plots showed the relationships between the independent variables and the responses were developed. By superimposed of the contour plots, optimum condition of 60 C for 120 min was established for hot water extraction of sapodilla juice.

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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.2005.03.005
Publisher: Elsevier
Keywords: Hot water extraction, Response surface methodology, Sensory evaluation, Sapodilla juice
Depositing User: Samsida Samsudin
Date Deposited: 18 May 2010 02:10
Last Modified: 18 May 2010 02:11
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2005.03.005
URI: http://psasir.upm.edu.my/id/eprint/6491
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