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

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 astringe...

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Main Authors: Sin, H. N., 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/6491/
http://dx.doi.org/10.1016/j.jfoodeng.2005.03.005
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spelling my.upm.eprints.64912010-05-18T02:11:55Z http://psasir.upm.edu.my/id/eprint/6491/ Optimization of hot water extraction for sapodilla juice using response surface methodology. Sin, H. N. Yusof, Salmah Sheikh Abdul Hamid, Nazimah Abd. Rahman, Rakmi 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. Elsevier 2006 Article PeerReviewed 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 http://dx.doi.org/10.1016/j.jfoodeng.2005.03.005 10.1016/j.jfoodeng.2005.03.005 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 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.
format Article
author Sin, H. N.
Yusof, Salmah
Sheikh Abdul Hamid, Nazimah
Abd. Rahman, Rakmi
spellingShingle Sin, H. N.
Yusof, Salmah
Sheikh Abdul Hamid, Nazimah
Abd. Rahman, Rakmi
Optimization of hot water extraction for sapodilla juice using response surface methodology.
author_facet Sin, H. N.
Yusof, Salmah
Sheikh Abdul Hamid, Nazimah
Abd. Rahman, Rakmi
author_sort Sin, H. N.
title Optimization of hot water extraction for sapodilla juice using response surface methodology.
title_short Optimization of hot water extraction for sapodilla juice using response surface methodology.
title_full Optimization of hot water extraction for sapodilla juice using response surface methodology.
title_fullStr Optimization of hot water extraction for sapodilla juice using response surface methodology.
title_full_unstemmed Optimization of hot water extraction for sapodilla juice using response surface methodology.
title_sort optimization of hot water extraction for sapodilla juice using response surface methodology.
publisher Elsevier
publishDate 2006
url http://psasir.upm.edu.my/id/eprint/6491/
http://dx.doi.org/10.1016/j.jfoodeng.2005.03.005
_version_ 1643823504348413952
score 13.211869

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