Optimization of enzymatic clarification of sapodilla juice using response surface methodology
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2006
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| _version_ | 1796967174183583744 |
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| author | Sin, Hwee Nee Yusof, Salmah Sheikh Abdul Hamid, Nazimah Abd. Rahman, Rakmi |
| author_facet | Sin, Hwee Nee Yusof, Salmah Sheikh Abdul Hamid, Nazimah Abd. Rahman, Rakmi |
| author_sort | Sin, Hwee Nee |
| collection | UPM |
| description | 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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| first_indexed | 2024-03-06T07:10:03Z |
| format | Article |
| id | upm.eprints-6484 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:10:03Z |
| publishDate | 2006 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-64842010-08-19T05:54:33Z http://psasir.upm.edu.my/id/eprint/6484/ Optimization of enzymatic clarification of sapodilla juice using response surface methodology Sin, Hwee Nee Yusof, Salmah Sheikh Abdul Hamid, Nazimah Abd. Rahman, Rakmi 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. Elsevier 2006 Article PeerReviewed 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 http://dx.doi.org/10.1016/j.jfoodeng.2005.01.031 10.1016/j.jfoodeng.2005.01.031 English |
| spellingShingle | Sin, Hwee Nee Yusof, Salmah Sheikh Abdul Hamid, Nazimah Abd. Rahman, Rakmi Optimization of enzymatic clarification of sapodilla juice using response surface methodology |
| title | Optimization of enzymatic clarification of sapodilla juice using response surface methodology |
| title_full | Optimization of enzymatic clarification of sapodilla juice using response surface methodology |
| title_fullStr | Optimization of enzymatic clarification of sapodilla juice using response surface methodology |
| title_full_unstemmed | Optimization of enzymatic clarification of sapodilla juice using response surface methodology |
| title_short | Optimization of enzymatic clarification of sapodilla juice using response surface methodology |
| title_sort | optimization of enzymatic clarification of sapodilla juice using response surface methodology |
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