Journal of Food, Agriculture and Environment
Vol 10,
Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Optimisation and comparative study on extraction methods of soursop juice
Author(s):
Meei Chien Quek,
Nyuk Ling Chin, Yus Aniza YusofRecieved Date: 2012-07-08, Accepted Date: 2012-09-26
Abstract:Four extraction methods including cold water blending, hot water blending, hot water extraction and microwave oven extraction at various temperatures/ power-time combinations were investigated to obtain soursop juice. Juice extraction yield and properties including ascorbic acid content, colour and total soluble solids were measured. The microwave extraction method has a greater capability in producing soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction method while the ascorbic acid preserved was at least 3% higher. The optimized microwave extraction power was at 850 W and for an extraction time of 2 min. This microwave oven extraction method is recommended for processing of soursop juice in the beverage industry.
Keywords:Extraction,
soursop juice, optimisation, microwave oven, yield, ascorbic acid, colour, total soluble solids, response surface methodology, central composite designJournal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 245-251
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