Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme
Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor cen...
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| Format: | Article |
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Journal of Food Engineering
2007
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| _version_ | 1796945581806977024 |
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| author | Liew Abdullah, A.G. Sulaiman, N.M. Aroua, M.K. Megat Mohd Noor, M.J. |
| author_facet | Liew Abdullah, A.G. Sulaiman, N.M. Aroua, M.K. Megat Mohd Noor, M.J. |
| author_sort | Liew Abdullah, A.G. |
| collection | UM |
| description | Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor central composite design was used to establish the optimum conditions for the enzymatic treatment for clarification of carambola fruit juice. Carambola fruit juice was treated with pectinase enzyme at different incubation time (20-100 min), incubation temperature (30-50 °C) and enzyme concentration (0.01-0.10 v/v). These three variables were used as independent variables, whose effects on turbidity, clarity, viscosity and color were evaluated. Significant regression models describing the changes on turbidity, clarity, viscosity and color with respect to the independent variables were established with coefficient of determination, R 2, greater than 0.70. The results indicated that the enzyme concentration was the most important factor affecting the characteristics of the carambola fruit juice as it exerted a significant influence on most of the dependent variables. The recommended enzymatic treatment condition from the study was at 0.10 enzyme concentration at 30 °C for 20 min. |
| first_indexed | 2024-03-06T05:18:48Z |
| format | Article |
| id | um.eprints-7468 |
| institution | Universiti Malaya |
| last_indexed | 2024-03-06T05:18:48Z |
| publishDate | 2007 |
| publisher | Journal of Food Engineering |
| record_format | dspace |
| spelling | um.eprints-74682013-12-11T03:04:45Z http://eprints.um.edu.my/7468/ Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme Liew Abdullah, A.G. Sulaiman, N.M. Aroua, M.K. Megat Mohd Noor, M.J. TA Engineering (General). Civil engineering (General) TP Chemical technology Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor central composite design was used to establish the optimum conditions for the enzymatic treatment for clarification of carambola fruit juice. Carambola fruit juice was treated with pectinase enzyme at different incubation time (20-100 min), incubation temperature (30-50 °C) and enzyme concentration (0.01-0.10 v/v). These three variables were used as independent variables, whose effects on turbidity, clarity, viscosity and color were evaluated. Significant regression models describing the changes on turbidity, clarity, viscosity and color with respect to the independent variables were established with coefficient of determination, R 2, greater than 0.70. The results indicated that the enzyme concentration was the most important factor affecting the characteristics of the carambola fruit juice as it exerted a significant influence on most of the dependent variables. The recommended enzymatic treatment condition from the study was at 0.10 enzyme concentration at 30 °C for 20 min. Journal of Food Engineering 2007 Article PeerReviewed Liew Abdullah, A.G. and Sulaiman, N.M. and Aroua, M.K. and Megat Mohd Noor, M.J. (2007) Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering, 81 (1). pp. 65-71. ISSN 0260-8774, DOI https://doi.org/10.1016/j.jfoodeng.2006.10.013 <https://doi.org/10.1016/j.jfoodeng.2006.10.013>. http://www.sciencedirect.com/science/article/pii/S0260877406006406 10.1016/j.jfoodeng.2006.10.013 |
| spellingShingle | TA Engineering (General). Civil engineering (General) TP Chemical technology Liew Abdullah, A.G. Sulaiman, N.M. Aroua, M.K. Megat Mohd Noor, M.J. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| title | Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| title_full | Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| title_fullStr | Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| title_full_unstemmed | Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| title_short | Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| title_sort | response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme |
| topic | TA Engineering (General). Civil engineering (General) TP Chemical technology |
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