Optimizing conditions for hot water extraction of banana juice using response surface methodology(RSM).

• Main Authors: Lee, W. C., Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Baharin, Badlishah Sham
• Format: Article
• Language: English; English
• Published: Elsevier 2006
• Online Access: http://psasir.upm.edu.my/id/eprint/6492/1/Optimizing%20conditions%20for%20hot%20water%20extraction%20of%20banana%20juice%20using%20response%20surface%20methodology%28RSM%29..pdf; http://psasir.upm.edu.my/id/eprint/6492/; http://dx.doi.org/10.1016/j.jfoodeng.2005.04.062

A response surface methodology (RSM) was used for the determination of optimum extraction temperature and time to produce an acceptable banana juice extract. Banana juice was extracted using hot water extraction method at different extraction temperature (35–95 C) and time (30–120 min). The effect...