Optimization of hot water extraction for sapodilla juice
using response surface methodology.

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Optimization of hot water extraction for sapodilla juice using response surface methodology.

A central composite design was employed to optimize the extraction conditions of sapodilla juice using hot water extraction. The independent variables were juice extraction time (30–120 min) and temperature (30–90 C). The combined effect of these variables on juice yield, odour, taste and astringe...

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Bibliographic Details
Main Authors:	Sin, H. N., Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Abd. Rahman, Rakmi
Format:	Article
Language:	English
Published:	Elsevier 2006
Online Access:	http://psasir.upm.edu.my/id/eprint/6491/

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