Rastogi, N. K. and Rashmi, K. R. (1999) Optimisation of enzymatic liquefaction of mango pulp by response surface methodology. European Food Research and Technology, 209. pp. 57-62.
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Abstract
<p align="justify">Enzymatic liquefaction of the Neelam variety of mango pulp has been optimised by response surface
methodology. The effect of enzyme concentration and
incubation time and their complex interaction on juice
yield, clarity of the juice, alcohol-insoluble solids and
viscosity of the mango pulp have been studied using a
central composite rotatable design of experiments. The
results showed that at the optimum condition (enzyme
concentration and incubation time of 0.14% and
46.67 min, respectively) the yield was 664%, clarity
671%, alcohol-insoluble solids ^2.0% and viscosity
^1850 cP.</p>
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Mango Enzymatic liquefaction Optimisation Response surface methodology Central composite rotatable design |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Sep 2005 |
| Last Modified: | 10 Oct 2018 11:20 |
| URI: | http://ir.cftri.res.in/id/eprint/184 |
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