Optimization of hot water extraction for sapodilla juice using response surface methodology.
A central composite design was employed to optimize the extraction conditions of sapodilla juice using hot water extraction. The independent variables were juice extraction time (30–120 min) and temperature (30–90 C). The combined effect of these variables on juice yield, odour, taste and astringe...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6491/ http://dx.doi.org/10.1016/j.jfoodeng.2005.03.005 |
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