LAPSE:2021.0698
Published Article
LAPSE:2021.0698
Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design
August 2, 2021
Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.
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Keywords
guava, pomelo, response surface methodology, soursop, ultrasound
Suggested Citation
Abdullah N, Chin NL. Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design. (2021). LAPSE:2021.0698
Author Affiliations
Abdullah N: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, UTHM Pagoh Campus, Pagoh Higher Education Hub, KM 1, Jalan Panchor, Muar 84600, Johor, Malaysia; Department of Process and Foo [ORCID]
Chin NL: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia [ORCID]
Chin NL: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia [ORCID]
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010003
Year
2020
Publication Date
2020-12-22
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr9010003, Publication Type: Journal Article
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Published Article
LAPSE:2021.0698
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External Link
https://doi.org/10.3390/pr9010003
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[v1] (Original Submission)
Aug 2, 2021
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Aug 2, 2021
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https://psecommunity.org/LAPSE:2021.0698
Record Owner
Calvin Tsay
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