Home           Contact us           FAQs           
    
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
    Abstract
2014 (Vol. 6, Issue: 5)
Article Information:

Multi-response Optimization of Pectinase Processing Conditions on Blueberry Juice Extraction by Desirability Function Methodology

Xueling Gao, Na Li, Jia Liu and Pengxiang Yue
Corresponding Author:  Pengxiang Yue 

Key words:  Blueberry, blueberry juice extraction, desirability function, muti-response optimization, pectinase, response surface methodology,
Vol. 6 , (5): 647-654
Submitted Accepted Published
January 27, 2014 February 10, 2014 May 10, 2014
Abstract:

Response Surface Methodology (RSM) was employed to analyze the effect of pectinase processing on Juice Yield (JY), Total Anthocyanin content (TA), Total Phenol content (TP) and Total Flavonoid content (TF) of blueberry juice. The processing conditions included enzyme dosage, hydrolysis temperature and hydrolysis time. For resolving multi-response optimization, desirability function method was used to integrate JY, TA, TP and TF into a new target D (Desirability value). Predicted values of JY, TA, TP, TF and D were found to be in good agreement with experimental values as indicated by the high R2 values of 0.9963, 0.9217, 0.9586, 0.9901 and 0.9933, respectively. The optimum conditions were: enzyme dosage of 0.6 mg/g, hydrolysis temperature of 51.6C and hydrolysis time of 2.36 h. At this optimum point, JY, TA, TP, TF and D were 71.406%, 420.367 mg/L, 2.784 g/L, 3.121 g/L and 0.9206, respectively. The study showed that RSM was an effective technique to model the effect of pectinase processing on blueberry juice parameters and desirability function method could be used for multi-response optimization of blueberry juice extraction.
Abstract PDF HTML
  Cite this Reference:
Xueling Gao, Na Li, Jia Liu and Pengxiang Yue, 2014. Multi-response Optimization of Pectinase Processing Conditions on Blueberry Juice Extraction by Desirability Function Methodology.  Advance Journal of Food Science and Technology, 6(5): 647-654.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved