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

• Main Authors: Liew Abdullah, A.G., Sulaiman, N.M., Aroua, M.K., Megat Mohd Noor, M.J.
• Format: Article
• Published: Journal of Food Engineering 2007
• Subjects: TA Engineering (General). Civil engineering (General); TP Chemical technology
• Online Access: http://eprints.um.edu.my/7468/; http://www.sciencedirect.com/science/article/pii/S0260877406006406

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...