Status : Verified
| Personal Name | Cayabyab, Jochelle Elysse C. |
|---|---|
| Resource Title | Influences of Product and Process Parameters on Selected Quality Attributes of Heat-treated Philippine Orange (Dalandan) Juice |
| Date Issued | 14 April 2014 |
| Abstract | This study established predictive models for the individual and interactive influences of various combinations of process and product parameters namely, heating temperature, heating time, soluble solids (SS), and titratable acidity (TA) on the residual ascorbic acid (AA) content, and ascorbic acid loss (ΔAA) of simulated citrus juice (SCJ) systems using Response Surface Methodology (RSM). Polynomial models describing the individual and interactive influences of temperature, time, SS, and dilution rate on the Commission Internationale de l'Éclairage (CIE) color parameters of heated Philippine orange juice were also established using RSM. SCJs and Philippine orange juice samples were prepared according to the combinations generated by the Central Composite Rotatable Design of Experiment. Only the individual linear effects of temperature and time significantly (P<0.05) affected AA and ΔAA. The individual linear effects of SS and dilution rate significantly affected CIE L*, ΔL*, h°, Δh°, and ΔE* values. F |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Orange juice--Philippines--Processing--Mathematical models; Oranges--Philippines |
| Material Type | Thesis/Dissertation |
Preliminary Pages
2.12 Mb
Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access