Optimizing conditions for enzymatic clarification of banana
juice using response surface methodology (RSM).

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Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM).

Raw banana juice is turbid, viscous and gray in colour. This work was initiated to optimize the enzymatic clarification process of banana juice using response surface methodology. Banana juice was treated with pectinase at various enzyme concentrations (0.01– 0.1%), temperatures (30–50 C) and time...

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Bibliographic Details
Main Authors:	Lee, W. C., Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Baharin, Badlishah Sham
Format:	Article
Language:	English English
Published:	Elsevier 2006
Online Access:	http://psasir.upm.edu.my/id/eprint/6515/ http://psasir.upm.edu.my/id/eprint/6515/1/Optimizing%20conditions%20for%20enzymatic%20clarification%20of%20banana%20juice%20using%20response%20surface%20methodology%20%28RSM%29..pdf

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