Kinematics viscosity and turbidity optimized in “poro poro” and “sugar cane” mixed juice

Abstract

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.