Optimisation of enzymatic liquefaction of mango pulp by response surface methodology

Rastogi, Navin K.; Rashmi, Kothary

doi:10.1007/s002170050457

Cited by 38 publications

(30 citation statements)

References 3 publications

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“…Both independent variables incubation time and enzyme concentration negatively aff ected turbidity, making the juice clearer, although the cross product presented a positive eff ect. Rastogi and Rashmi (1999) observed a similar eff ect for incubation time and enzyme concentration when liquefying mango pulp. Th ey worked at constant temperature and did not mention the quadratic enzyme concentration term.…”

Section: Turbiditysupporting

confidence: 52%

“…Figure 3 shows the response surface for clarity, where it can be seen that the surface shape is quite similar to the turbidity one. Sin et al (2006) and Rastogi and Rashmi (1999) observed a similar dependence for the signifi cant independent variables incubation time and enzyme concentration when studying the liquefaction of sapodilla and mango pulp using RSM at constant temperature (42 °C). Th e signifi cant terms and trends observed by Sin et al (2006) for clarity exactly matched the ones here noticed, whereas Rastogi and Rashmi (1999) did not mention the quadratic incubation time term as signifi cant.…”

Section: Turbiditymentioning

confidence: 61%

“…According to Jayani, Saxena and Gupta (2005) juice extraction and clarification are the main uses for this class of enzyme. Nevertheless, few articles are available about tropical fruit processing using pecntinolytic enzymes; most of them are on enzymatic liquefaction of carambola, banana, mango, and sapodilla (ABdUllAh et al, 2007;ChAUhAN;TYAGI;SINGh, 2001;ollé et al, 1997;RAShMI, 1999;SANTIN et al, 2008;SIN et al, 2006;SReeKANTAh;JAleel;RAMAChANdRA RAo, 1971;NANJUNdASWAMY;SReeKANTIAh, 1987;SANThANAM, 1995).…”

Section: Enzyme Treatmentmentioning

confidence: 99%

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Efeito de enzimas pectinolíticas nas propriedades físicas da polpa de cajá-manga (Spondias cytherea Sonn.)Marcelo Andres UMSzA-GUez 1 *, Rebeca RINAldI 1 , ellen Silva lAGo-VANzelA 1 , Natalia MARTIN 2 , Roberto da SIlVA 3 , eleni GoMeS 4 , João Cláudio ThoMéo 1 IntroductionBrazil is the third largest world producer of fresh fruit, harvesting about 42 million tons per year (Food..., 2009). Nonetheless, the country exports only 2% of its whole production. In addition to the fruits that are usually commercialized, e.g. citrus, apple, banana, and mango, Brazil produces nearly 320 varieties of exotic fruits, although only four varieties are extensively cultivated. The world market for exotic fruits is expanding and presently accounts for 5% of the whole market of fresh and processed fruits. The volume of imported exotic fruits by the USA increased 27% from 1999 to 2006 (UNITed..., 2009). Therefore, processing exotic fruits into pulp and juice is an attractive opportunity for tropical countries to expand their influence over the international market of fruits.Cajá-manga (Spondias cytherea Sonn., Anacardiaceae), also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia). It was introduced in Brazil in 1985 and cultivated mainly in the northeast region of the country (doNAdIo; MoRo; SeRVIdoTe, 2000; doNATIo; NAChTIGAl; SACRAMeNTo, 1998). The fruit is a prolate spheroid, up to 10 cm in length, in its largest dimension, 9 cm diameter, and 100 g weight. Its skin is golden yellow or brownish, and when ripe its pulp is bitter-sweet and acid. harvesting time is short and the fruit is consumed either fresh or processed as jelly and juice. Rodriguez-Amaya and Kimura (1989) studied cajá (Spondias lutea l.), a fruit quite similar to the cajá-manga, and noticed that the total carotenoids content is higher than the other ResumoCajá-manga, também conhecida como maçã dourada, é uma fruta exótica nativa de Îles de la Société (French Polynesia), a qual foi introduzida no Brasil em 1985. A polpa de frutas maduras foi tratada com enzima comercial e o efeito foi avaliado no rendimento de suco, assim como nas propriedades físicas viscosidade, turbidez e cor (L*). Metodologia de superfície de resposta foi utilizada e três níveis foram adotados para variáveis independentes: temperatura (30, 40 e 50 °C), tempo de incubação (30, 60 e 90 minutos) e concentração de enzima (0,01, 0,05, 0,09 v/v%). delineamento estatístico de composto central foi utilizado para orientar o trabalho experimental. o tratamento enzimático aumentou o rendimento do suco (acima de 56%) e a cor (acima de 8,6%), e diminuiu significativamente a viscosidade (acima de 57,4%), clarificação (acima de 77%) e turbidez (acima de 85,5%). o tempo de incubação foi o fator de maior interação, enquanto que a temperatura foi o de menor. Análises de otimização para reduzir a concentração enzimática foram realizadas superpondo as análi...

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Section: Turbiditysupporting

confidence: 52%

Section: Turbiditymentioning

confidence: 61%

Section: Enzyme Treatmentmentioning

confidence: 99%

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…This suggests that the response surface model could provide good predictions. The lack-of-fit test [32,33] showed that the lack-of-fit was insignificant, indicating that the model fits well with the experimental data. The response surface model explicitly relates energy consumption in UV-A pelleting to process parameters.…”

Section: Response Surface Modelmentioning

confidence: 93%

Ultrasonic vibration-assisted pelleting of wheat straw: A predictive model for energy consumption using response surface methodology

et al. 2014

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Cellulosic biomass can be used as a feedstock for biofuel manufacturing. Pelleting of cellulosic biomass can increase its bulk density and thus improve its storability and reduce the feedstock transportation costs. Ultrasonic vibration-assisted (UV-A) pelleting can produce biomass pellets whose density is comparable to that processed by traditional pelleting methods (e.g. extruding, briquetting, and rolling). This study applied response surface methodology to the development of a predictive model for the energy consumption in UV-A pelleting of wheat straw. Effects of pelleting pressure, ultrasonic power, sieve size, and pellet weight were investigated. This study also optimized the process parameters to minimize the energy consumption in UV-A pelleting using response surface methodology. Optimal conditions to minimize the energy consumption were the following: ultrasonic power at 20%, sieve size at 4 mm, and pellet weight at 1 g, and the minimum energy consumption was 2.54 Wh.

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“…The instrument was standardized with white and black ceramic plate. The L*, a* and b* values (CIE system) were measured for the different samples at 10°view angle (Ranganna 1997).…”

Section: Estimation Of Oil Contentmentioning

confidence: 99%

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

2016

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In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86-153°C), absolute pressure (1.3-9.7 kPa) and frying time (2.6-9.4 min) as independent variables which produced 20 different combinations, were studied using response surface methodology to study the effect of these variables on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. Results predicted that optimum frying conditions namely temperature ranging from 101 to 110°C, pressure ranging from 2.9 to 4.4 kPa and time 6.0 min required for preparing beetroot chips with oil content (Y 1 ) B 15.7, breaking force (Y 2 ) B 11.53, L* value (Y 3 ) C 27.94, a* value (Y 4 ) B 17.87, b* value (Y 5 ) C 6.46, betalain content (Y 6 ) C 13.05 (mg/l) and overall acceptability (Y 7 ) C 7.5. Further results showed that traditionally fried beetroot chips contain 2.6 mg/l betalain, 19.68 N breaking force, 21.1 L*, 15.18 a*, 2.38 b*, overall acceptability 6.0 and 38.41 % oil content.

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Optimisation of enzymatic liquefaction of mango pulp by response surface methodology

Cited by 38 publications

References 3 publications

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Ultrasonic vibration-assisted pelleting of wheat straw: A predictive model for energy consumption using response surface methodology

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

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