Kinematics viscosity and turbidity optimized in “poro poro” and “sugar cane” mixed juice
DOI:
https://doi.org/10.18050/revucv-scientia.v2i1.831Keywords:
Mixed juice, Viscosity, Turbidity, OptimizationAbstract
The objective of this study was to optimize the kinematics viscosity and turbidity in “poro poro” and sugar cane mixed juice by effect of biopectinase L concentration, time and temperature of incubation in the enzymatic clarification process. By computer was obtained a central composite design of second order, with three factors and two responses, and a total of 17 runs. We used the methodology of response surfaces: estimating equations, analysis of variance, no lack of fit and canonical analysis, using Statistica 7. The multi-response was analyzed using desirability functions in Minitab 15. The estimated response 2 surface had R of 96,3 and 87,5% for the viscosity and turbidity, respectively. It is recommended to process the mixed juice to a concentration of biopectinase L 52,4481 ppm and time of 86,2727 minutes and temperature of 42,.2061 °C of incubation to obtain about 1,2 CST viscosity and UJT 230,5 turbidity.
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