Atolagbe, O. M. and Ajayi, A. A. and Olasehinde, G. I (2022) Optimisation of Soursop Juice Recovery by Alpha Amylase Produced by Aspergillus niger Using Statistical Tool. In: Bioenergy and Biochemical Processing Technologies. SpringerLink, pp. 113-125. ISBN ISBN978-3-030-96720-8 Online ISBN978-3-030-96721-5
Full text not available from this repository.Abstract
One important source of nutrients is fruit juices, and they may also possess therapeutic properties that help to alleviate the risk of many diseases. Soursop fruits are large and may be consumed fresh (raw), fermented or cooked. The aim of this work was to optimise soursop juice recovery after clarification with partially purified alpha amylase. This was done using the response surface methodology. The independent variables were temperature, volume of enzyme used and time of clarification. The results showed that the highest volume of juice recovery which was the dependent variable would be obtained at 27.5 °C for 30 min with a desirability of 95.6%.
| Item Type: | Book Section |
|---|---|
| Uncontrolled Keywords: | Soursop Alpha amylase Response surface methodology Juice clarification |
| Subjects: | Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | nwokealisi |
| Date Deposited: | 17 May 2023 12:50 |
| Last Modified: | 17 May 2023 12:50 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/16894 |
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