Open AccessOptimization of Pomelo juice Citrus maxima (Burm.Merr.) Vacuum Concentration by Response Surface Methodology in Pilot scale
Author(s) -
Thi Yen Nhi Tran,
Tan Phat Dao,
Phu Thuong Nhan Nguyen,
Tri Nhut Pham,
B L Huynh,
Huỳnh Xuân Phong,
Trung Quang Tran
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1092/1/012075
Subject(s) - response surface methodology , chemistry , mathematics , traction (geology) , food science , chromatography , engineering , mechanical engineering
Because of its healthful nutritional properties, pomelo is gaining traction in the food and beverage industry. Pomelo juice concentration as a beverage provides vitamins, antioxidants, and energy. The Design Expert 11 calculation software is used to optimize the concentration process parameters, the temperature range is determined to include ± a values converted as axial. The results showed a positive correlation between the two factor variables and the obtained target function (TPC), the optimal value for the selected procedure was based on 79 °C with a time of more than 1.78 hours. At this point, TPC retention is 71.121%.