Soft Chemistry and Food Fermentation by Alexandru Mihai Grumezescu Alina Maria Holban & Alina Maria Holban

Author:Alexandru Mihai Grumezescu,Alina Maria Holban & Alina Maria Holban
Language: eng
Format: epub
ISBN: 9780128112045
Publisher: Elsevier B.V.
Published: 2017-03-14T16:00:00+00:00

AT = 3.61 + 0.006T + 0.016t + 0.011Ve – 0.001Tt – 0.006TVe + 0.004tVe 0.4726 0.151

pH = 2.84 – 0.020T + 0.015t – 0.0125Ve – 0.002Tt – 0.005TVe + 0.030tVe 0.6188 0.273

L = 0.084 + 0.039T + 0.022t – 0.016Ve – 0.012Tt – 0.023TVe + 0.004tVe 0.8653 1.080

ART = 16.87 + 0.80T + 0.50t – 0.82Ve + 0.82Tt – 0.45TVe + 1.85tVe 0.6884 0.372

QP = 0.079 + 0.019T + 0.026t + 0.018Ve + 0.024Tt – 0.018TVe – 0.040tVe 0.5739 0.227

Of all the responses observed with the execution of experiments, only clarity (L) equation was statistically significant with 95% confidence, as the coefficients in the equations in bold.

Fig. 9.7 shows the profile of the curve representing the synergistic effect of factors studied on the responses, this means that this figure shows the influence of hydrolysis temperature (T), contact time (t), and enzymes volume (Ve) of clarity response (L).

The limpid juice is one of the parameters to quantify juice clarification treatment enzymes. The lower the absorbance, the lighter the sample will be clearer. That is, the values most important for the study and observation of clarification of passion fruit juice correspond to smaller clearness values. Thus, the values highlighted in dark gray, on the surfaces of Fig. 9.7, are the values of interest for this study. Specifically, the smaller value of clarity calculated by the model was 0.04 under the conditions: 30°C, 20 min, and volume of enzymatic extract 0.15% (v/v), yielding a 98% reduction of clearness when compared with the value of clarity passion fruit juice in nature (1.81).

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