TY  - CONF
Y1  - 2018///
KW  - Coolants; Fruits; Least squares approximations; Surface properties; Sustainable development
KW  -  Central composite designs; Method of least squares; Operating condition; Optimal concentration; Optimization procedures; Optimized conditions; Progressive freeze-concentration; Response surface methodology
KW  -  Fruit juices
TI  - Optimization of Progressive Freeze Concentration on Apple Juice via Response Surface Methodology
SN  - 17578981
N2  - In this work, a progressive freeze concentration (PFC) system was developed to concentrate apple juice and was optimized by response surface methodology (RSM). The effects of various operating conditions such as coolant temperature, circulation flowrate, circulation time and shaking speed to effective partition constant (K) were investigated. Five different level of central composite design (CCD) was employed to search for optimal concentration of concentrated apple juice. A full quadratic model for K was established by using method of least squares. A coefficient of determination (R2) of this model was found to be 0.7792. The optimum conditions were found to be coolant temperature = -10.59 °C, circulation flowrate = 3030.23 mL/min, circulation time = 67.35 minutes and shaking speed = 30.96 ohm. A validation experiment was performed to evaluate the accuracy of the optimization procedure and the best K value of 0.17 was achieved under the optimized conditions. © Published under licence by IOP Publishing Ltd.
A1  - Samsuri, S.
A1  - Amran, N.A.
A1  - Jusoh, M.
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85050591057&doi=10.1088%2f1757-899X%2f358%2f1%2f012042&partnerID=40&md5=e9312c200d75651103e8df9d69a32fc4
N1  - cited By 5; Conference of 3rd International Conference on Global Sustainability and Chemical Engineering, ICGSCE 2017 ; Conference Date: 15 February 2017 Through 16 February 2017; Conference Code:136877
ID  - scholars10307
AV  - none
PB  - Institute of Physics Publishing
VL  - 358
ER  -