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Optimisation of enzymatic degradation of coconut residue.

Rastogi, N. K. and Rajesh, G. and Shamala, T. R. (1998) Optimisation of enzymatic degradation of coconut residue. Journal of the Science of Food and Agriculture, 76 (1). pp. 129-134.

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Abstract

Enzymatic degradation of coconut residue has been optimised by response surface methodology to increase the yield of coconut milk. The study of complex interaction among pH, enzyme concentration, temperature, water ratio and time and identification of the optimal combination have been carried out using central composite rotatable design (CCRD) experiments. The result showed about 93% degradation of degradable solids could be obtained at pH 4.12, enzyme concentration 4.87%, temperature 65¡C, water ratio 1.68 and time 9.98 h. Experimental results are in good agreement with the predicted values.

Item Type: Article
Uncontrolled Keywords: enzymatic degradation; coconut; response surface methodology; optimisation ; CCRD
Subjects: 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions: Food Engineering
Food Microbiology
Technology Transfer and Business Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Mar 2018 09:01
Last Modified: 06 Mar 2018 09:01
URI: http://ir.cftri.com/id/eprint/4802

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