Optimisation of enzymatic degradation of coconut residue.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/4802/
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| Title |
Optimisation of enzymatic degradation of coconut residue.
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| Creator |
Rastogi, N. K.
Rajesh, G. Shamala, T. R. |
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| Subject |
01 Coconut
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| Description |
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.
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| Date |
1998
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/4802/1/J%20Sci%20Food%20Agric%201998%2C%2076%2C%20129%C3%88134.pdf
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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