Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology

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Arjeh E.; Pirouzifard M.K.; PIRSA S.

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ISSN: 2588-4824

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 327-338

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Title

Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology

Author(s)

Arjeh E. | Pirouzifard M.K. | PIRSA S. | Issue Writer Certificate

Keywords

Sugar beetQ1

Enzymatic pre-treatmentQ1

Pectinase enzymeQ2

Response surface methodologyQ1

Abstract

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 recommended enzymatic treatment condition from the study was at 0. 012 % enzyme concentration at 49C֯ for 65 min.

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APA: Copy

Arjeh, E., Pirouzifard, M.K., & PIRSA, S.. (2019). Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 327-338. SID. https://sid.ir/paper/72567/en

Vancouver: Copy

Arjeh E., Pirouzifard M.K., PIRSA S.. Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):327-338. Available from: https://sid.ir/paper/72567/en

IEEE: Copy

E. Arjeh, M.K. Pirouzifard, and S. PIRSA, “Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 327–338, 2019, [Online]. Available: https://sid.ir/paper/72567/en

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