食品加工および技術ジャーナル

概要

Application of Response Surface Method as an Experimental Design to Optimize Clarification Process Parameters for Sugarcane Juice

Umesh Kumar PK and Khan Chand

In this study, the response surface method and experimental design were applied for optimization of independent variables for clarification of sugarcane juice. A central composite design, with 6 axial points, 8 factorial points and 6 replicates at the centre point were used to build a model for predicting and optimizing clarification process parameters. The independent parameters viz Temperature (73.59, 77, 82, 87 and 90.41°C), Activated charcoal thickness (0.83, 1.0, and 1.25, 1.5 and 1.67 mm) and deola (0.063, 0.2, 0.4, 0.6 and 0.74 g/l) were selected and analyzed. Statistical checks (ANOVA table, R2 value, model lack of fit test and F-value) indicating that the model was adequate for representing the experimental data. The dependent parameters measured were viscosity, °Brix, and total solids values. Optimum values of process parameters obtained by using simultaneous optimization of dependent parameters were: 77.55°C temperature, 1.5 mm activated charcoal thickness and 0.48 g/lit deola.