Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 343-354 | Back to browse issues page

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Arjeh E, Pirouzifard M K, pirsa S. Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology. FSCT 2019; 16 (87) :343-354
URL: http://fsct.modares.ac.ir/article-7-23711-en.html
Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology
Edris Arjeh 1, Mir Khalil Pirouzifard2 , Sajad Pirsa3
1- Ph.D student of department of food science and technology, Urmia, Iran. , e.arjeh@gmail.com
2- Assistance professor of department of food science and technology, Urmia university, Iran
3- Assistant Professor of department of food science and technology
Abstract:   (4515 Views)
In this research, response surface based on central composite design (3-factor 5-level) was applied to estimate the efficacy of independed variables on quality indexes (depended variables) of raw beet juice. Hence, the effect of different durations (20-100 min), temperatures (40-55 °C), and at various concentration level of pectinase (0.001-0.02 % v/v) on viscosity, color, turbidity and purity of sugar beet juice were investigated and successfully coordinated by a second-order polynomial model (R2 > 0. 85). The experiments indicated that the temperature was the most important variable affecting the characteristics of the raw juice as it exposes a significant effect on the responses. The optimum enzymatic treatment condition from the study was at 0.012 % enzyme concentration at 49 ֯C for 65 min.
Keywords: Sugar beet, Enzymatic pre-treatment, Pectinase enzyme, Response surface methodology
Full-Text [PDF 674 kb]   (2010 Downloads)    
Article Type: Original Research | Subject: Statistics, modeling and response levels in the food industry
Received: 2018/08/1 | Accepted: 2019/04/7 | Published: 2019/05/15
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