APPLICATION OF THE RESPONSE SURFACE METHODOLOGY FOR THE OPTIMIZATION OF THE AQUEOUS ENZYMATIC EXTRACTION OF PISTACIA KHINJUK OIL

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AHMADI M.; ZAHEDI GH.; KARIMI F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Food Biosciences and Technology Year:2013 | Volume:3 | Issue:3 Page(s): 1-10

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Title

APPLICATION OF THE RESPONSE SURFACE METHODOLOGY FOR THE OPTIMIZATION OF THE AQUEOUS ENZYMATIC EXTRACTION OF PISTACIA KHINJUK OIL

Author(s)

AHMADI M. | ZAHEDI GH. | KARIMI F. | Issue Writer Certificate

Keywords

CELLULASE

CENTRAL COMPOSITE

DESIGN AND RESPONSE SURFACE METHODOLOGY

ENZYMATIC EXTRACTION

PISTACIA KHINJUK

SEED OIL

Abstract

Aqueous ENZYMATIC EXTRACTION of oil from PISTACIA KHINJUK was performed using CELLULASE. The CENTRAL COMPOSITE design was used to optimize the parameters that are significant to the process. The influence of three regressors on the percentage of oil recovery from seed was evaluated using second-order polynomial multiple regression model. Analysis of variance showed a high coefficient of determination (R2) value of 0.99 indicating a satisfactory adjustment of the regression model to the experimental data. The positive sign for the coefficient of the interaction between pH and reaction time on the response indicated that a simultaneous increase in the pH and the reaction time led to an increase in oil recovery percentage. The optimum condition are as follows: temperature of 60oC, pH of 9, reaction time of 20 h and oil extraction recovery of 74.93%.

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APA: Copy

AHMADI, M., ZAHEDI, GH., & KARIMI, F.. (2013). APPLICATION OF THE RESPONSE SURFACE METHODOLOGY FOR THE OPTIMIZATION OF THE AQUEOUS ENZYMATIC EXTRACTION OF PISTACIA KHINJUK OIL. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 3(3), 1-10. SID. https://sid.ir/paper/613919/en

Vancouver: Copy

AHMADI M., ZAHEDI GH., KARIMI F.. APPLICATION OF THE RESPONSE SURFACE METHODOLOGY FOR THE OPTIMIZATION OF THE AQUEOUS ENZYMATIC EXTRACTION OF PISTACIA KHINJUK OIL. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2013;3(3):1-10. Available from: https://sid.ir/paper/613919/en

IEEE: Copy

M. AHMADI, GH. ZAHEDI, and F. KARIMI, “APPLICATION OF THE RESPONSE SURFACE METHODOLOGY FOR THE OPTIMIZATION OF THE AQUEOUS ENZYMATIC EXTRACTION OF PISTACIA KHINJUK OIL,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 3, no. 3, pp. 1–10, 2013, [Online]. Available: https://sid.ir/paper/613919/en

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