Response surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1298-1318

  Kaur, Sawinder ^a   Sarkar, B C ^a   Sharma, H K ^a   Singh, Charanjiv ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACIDS; ASIAN COUNTRIES; CARBONATED SOFT DRINKS; CENTRAL COMPOSITE ROTATABLE DESIGN; CLARIFIED GUAVA JUICE; COEFFICIENT OF DETERMINATION; COLLOIDAL SUSPENSIONS; COMMERCIAL ENZYMES; ENZYME CONCENTRATIONS; ENZYME TREATMENT; FUNGAL ENZYMES; GUAVA PULP; INCUBATION TEMPERATURES; INCUBATION TIME; INDEPENDENT VARIABLES; JUICE YIELD; L-VALUES; NUMERICAL INTEGRATIONS; OPTIMUM CONDITIONS; PECTINASES; PRE-TREATMENT; PROCESS INDUSTRIES; REGRESSION MODEL; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE OPTIMIZATION;

CLARIFICATION; CLARIFIERS; COLOR; CONCENTRATION (PROCESS); FRUIT JUICES; FRUITS; HYDROLYSIS; KETONES; OPTIMIZATION; ORGANIC ACIDS; REGRESSION ANALYSIS; SURFACE PROPERTIES; SUSPENSIONS (FLUIDS); VISCOSITY;

ENZYMES;

PSIDIUM;

EID: 79960731615     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00414.x     Document Type: Article

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