Optimization of Preparation of Jujube Juice by Response Surface Methodology

Chao Yuan; Ben Guo Liu; Yong Sheng Chen; Yu Zhen Chen

doi:10.4028/www.scientific.net/AMR.455-456.981

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Optimization of Preparation of Jujube Juice by Response Surface Methodology

Abstract:

The extraction process of jujube juice was optimized based on soluble solid and total acid contents in this study. A central composite design of response surface methodology involving liquid-solid ratio, extraction time, enzyme dosage and extraction temperature was used, and second-order model for the yield was employed to generate the response surface. The optimum condition for the process was determined as follows: liquid-solid ratio 8, extraction time 2.5h, enzyme dosage 0.25%, extraction temperature 50 °C. The soluble solid and total acid contents at the optimum condition were 10.48% and 0.78 %, respectively.

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Periodical:

Advanced Materials Research (Volumes 455-456)

Pages:

981-984

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.455-456.981

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Online since:

January 2012

Authors:

Chao Yuan, Ben Guo Liu, Yong Sheng Chen, Yu Zhen Chen

Keywords:

Enzyme, Jujube Juice, Optimization, Response Surface Methodology (RSM)

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References

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