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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...

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Main Authors: Sin, Hwee Nee, Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Abd. Rahman, Rakmi
Format: Article
Language:English
Published: Elsevier 2006
Online Access:http://psasir.upm.edu.my/id/eprint/6484/
http://dx.doi.org/10.1016/j.jfoodeng.2005.01.031
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Sin, Hwee Nee
Yusof, Salmah
Sheikh Abdul Hamid, Nazimah
Abd. Rahman, Rakmi
spellingShingle Sin, Hwee Nee
Yusof, Salmah
Sheikh Abdul Hamid, Nazimah
Abd. Rahman, Rakmi
Optimization of enzymatic clarification of sapodilla juice using response surface methodology
author_facet Sin, Hwee Nee
Yusof, Salmah
Sheikh Abdul Hamid, Nazimah
Abd. Rahman, Rakmi
author_sort Sin, Hwee Nee
title 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_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_sort optimization of enzymatic clarification of sapodilla juice using response surface methodology
publisher Elsevier
publishDate 2006
url http://psasir.upm.edu.my/id/eprint/6484/
http://dx.doi.org/10.1016/j.jfoodeng.2005.01.031
_version_ 1643823502570029056
score 13.211869

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