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Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme

Raw white pitaya (Hylocereus undatus) juice is very cloudy and viscous. These physical properties lead to the use of enzymatic treatment to clarify the juice. The aim of this study was to obtain the optimum process conditions for enzymatic clarification using response surface methodology (RSM). Whit...

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Bibliographic Details
Main Authors: Abd Rahman, Nur 'Aliaa, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Abdullah, Abdul Ghani Liew
Format: Article
Language:English
Published: Wiley-Blackwell 2010
Online Access:http://psasir.upm.edu.my/id/eprint/12395/1/Response%20Surface%20Optimization%20For%20Clarification%20Of%20White%20Pitaya%20Juice%20Using%20A%20Commercial%20Enzyme.pdf
http://psasir.upm.edu.my/id/eprint/12395/
http://dx.doi.org/10.1111/j.1745-4530.2008.00277.x
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http://psasir.upm.edu.my/id/eprint/12395/1/Response%20Surface%20Optimization%20For%20Clarification%20Of%20White%20Pitaya%20Juice%20Using%20A%20Commercial%20Enzyme.pdf
http://psasir.upm.edu.my/id/eprint/12395/
http://dx.doi.org/10.1111/j.1745-4530.2008.00277.x

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