Cover Image

Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.

Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor cen...

Full description

Saved in:
Bibliographic Details
Main Authors: Abdullah, Abdul Ghani Liew, Nik Sulaiman, Nik Meriam, Aroua, Mohamed Kheireddine, Megat Mohd Noor, Megat Johari
Format: Article
Language:English
English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/16540/2/Response%20surface%20optimization%20of%20conditions%20for%20clarification%20of%20carambola%20fruit%20juice%20using%20a%20commercial%20enzyme.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:psasir.upm.edu.my:16540
record_format eprints
spelling oai:psasir.upm.edu.my:16540 http://psasir.upm.edu.my/id/eprint/16540/ Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Abdullah, Abdul Ghani Liew Nik Sulaiman, Nik Meriam Aroua, Mohamed Kheireddine Megat Mohd Noor, Megat Johari Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor central composite design was used to establish the optimum conditions for the enzymatic treatment for clarification of carambola fruit juice. Carambola fruit juice was treated with pectinase enzyme at different incubation time (20–100 min), incubation temperature (30–50 °C) and enzyme concentration (0.01–0.10 v/v%). These three variables were used as independent variables, whose effects on turbidity, clarity, viscosity and color were evaluated. Significant regression models describing the changes on turbidity, clarity, viscosity and color with respect to the independent variables were established with coefficient of determination, R2, greater than 0.70. The results indicated that the enzyme concentration was the most important factor affecting the characteristics of the carambola fruit juice as it exerted a significant influence on most of the dependent variables. The recommended enzymatic treatment condition from the study was at 0.10% enzyme concentration at 30 °C for 20 min. Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16540/2/Response%20surface%20optimization%20of%20conditions%20for%20clarification%20of%20carambola%20fruit%20juice%20using%20a%20commercial%20enzyme.pdf Abdullah, Abdul Ghani Liew and Nik Sulaiman, Nik Meriam and Aroua, Mohamed Kheireddine and Megat Mohd Noor, Megat Johari (2007) Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering, 81 (1). pp. 65-71. ISSN 0260-8774 10.1016/j.jfoodeng.2006.10.013 English
institution UPM IR
collection UPM IR
language English
English
description Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor central composite design was used to establish the optimum conditions for the enzymatic treatment for clarification of carambola fruit juice. Carambola fruit juice was treated with pectinase enzyme at different incubation time (20–100 min), incubation temperature (30–50 °C) and enzyme concentration (0.01–0.10 v/v%). These three variables were used as independent variables, whose effects on turbidity, clarity, viscosity and color were evaluated. Significant regression models describing the changes on turbidity, clarity, viscosity and color with respect to the independent variables were established with coefficient of determination, R2, greater than 0.70. The results indicated that the enzyme concentration was the most important factor affecting the characteristics of the carambola fruit juice as it exerted a significant influence on most of the dependent variables. The recommended enzymatic treatment condition from the study was at 0.10% enzyme concentration at 30 °C for 20 min.
format Article
author Abdullah, Abdul Ghani Liew
Nik Sulaiman, Nik Meriam
Aroua, Mohamed Kheireddine
Megat Mohd Noor, Megat Johari
spellingShingle Abdullah, Abdul Ghani Liew
Nik Sulaiman, Nik Meriam
Aroua, Mohamed Kheireddine
Megat Mohd Noor, Megat Johari
Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
author_facet Abdullah, Abdul Ghani Liew
Nik Sulaiman, Nik Meriam
Aroua, Mohamed Kheireddine
Megat Mohd Noor, Megat Johari
author_sort Abdullah, Abdul Ghani Liew
title Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
title_short Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
title_full Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
title_fullStr Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
title_full_unstemmed Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
title_sort response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme.
publisher Elsevier
publishDate 2007
url http://psasir.upm.edu.my/id/eprint/16540/2/Response%20surface%20optimization%20of%20conditions%20for%20clarification%20of%20carambola%20fruit%20juice%20using%20a%20commercial%20enzyme.pdf
_version_ 1819294040350261248
score 13.4562235

Similar Items