Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM).
Raw banana juice is turbid, viscous and gray in colour. This work was initiated to optimize the enzymatic clarification process of banana juice using response surface methodology. Banana juice was treated with pectinase at various enzyme concentrations (0.01– 0.1%), temperatures (30–50 C) and time...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6515/1/Optimizing%20conditions%20for%20enzymatic%20clarification%20of%20banana%20juice%20using%20response%20surface%20methodology%20%28RSM%29..pdf http://psasir.upm.edu.my/id/eprint/6515/ http://dx.doi.org/10.1016/j.jfoodeng.2005.01.005 |
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