TY - JOUR T1 - Process Variable Optimization for the Liquefaction of Guava Fruit Pulp using Soluble Enzyme by Response Surface Methodology A1 - M. Mukunda Vani A1 - R. Satish Babu A1 - M. B. Venkata Ramana Reddy JF - Journal of Biochemical Technology JO - J Biochem Technol SN - 0974-2328 Y1 - 2020 VL - 11 IS - 3 SP - 68 EP - 76 N2 - Horticultural fruits are seasonal and are highly perishable with very low-shelf life. Liquefaction of fruits is one such effective technique. In the vegetable and fruit processing industry, pectinase enzymes are used to separate and clarify the juice. Process variables namely enzyme concentration, time, temperature, and pH affect enzymatic liquefaction of guava fruit pulp. These variables can be studied independently. However, all the variables can be studied at a time and also optimized using the statistical tool Response Surface Methodology (RSM) which is adopted here. The optimum conditions for the liquefaction process using soluble enzyme by RSM were- enzyme concentration (0.121% v/v), time (95 min), Temperature (32.7 0C), and pH (2.758). At these variables, the maximum yield was 79.7% and the clarity and viscosity were 0.0475 abs and 486.66 cP respectively. UR - https://jbiochemtech.com/article/process-variable-optimization-for-the-liquefaction-of-guava-fruit-pulp-using-soluble-enzyme-by-response-surface-methodology ER -