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

Liew Abdullah, A.G. and Sulaiman, N.M. and Aroua, M.K. and Megat Mohd Noor, M.J. (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, DOI

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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, R 2, 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.

Item Type: Article
Additional Information: Cited By (since 1996):31 Export Date: 21 April 2013 Source: Scopus CODEN: JFOED :doi 10.1016/j.jfoodeng.2006.10.013 Language of Original Document: English Correspondence Address: Liew Abdullah, A.G.; Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603 Kuala Lumpur, Malaysia; email: References: Alvarez, S., Alvarez, R., Riera, F.A., Coca, J., Influence of depectinization on apple juice ultrafiltration (1998) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 138, pp. 377-382; Baumann, J.W., Application of enzymes in fruit juice technology (1981) Enzymes and food processing, pp. 129-147. , Birch G.G., Blakebrough N., and Parker K.J. (Eds), Applied Science Publication, London; Brimelow, C.J.B., Groesbeck, C.A., Colour measurement of foods by colour reflectance instrumentation (1993) Instrumentation and sensors for the food industry, pp. 63-96. , Kress-Rogers E. 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Uncontrolled Keywords: Carambola juice; Enzymatic treatment; Optimization; Response surface methodology; Enzymes; Food products; Thermal effects; Carambola fruit juice; Enzyme concentration; Surface optimization; Fruit juices; Averrhoa carambola.
Subjects: T Technology > TA Engineering (General). Civil engineering (General)
T Technology > TP Chemical technology
Divisions: Faculty of Engineering
Depositing User: Mr Jenal S
Date Deposited: 17 Jul 2013 06:16
Last Modified: 11 Dec 2013 03:04

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