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Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

This paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize turbidity, (b) minimize polydispersity index (PDI) and (c) obtain the target value for average particle size and density of orange beverage emulsio...

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Bibliographic Details
Main Authors: Hamed, Mirhosseini,, Chin Ping, Tan,, Nazimah S. A., Hamid,, Salmah, Yusof,
Format: Article
Language:English
Published: Elsevier Sci Ltd 2015
Subjects:
Orange Beverage Emulsion
Turbidity
Average Particle Size
Polydispersity Index
Central Composite Design
Multiple Optimization
Validation
Response Surface Methodology
Online Access:http://ddms.usim.edu.my/handle/123456789/8332
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http://ddms.usim.edu.my/handle/123456789/8332

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