Production of snack melon juice by immobilized enzymes Part II: Extraction of snack melon juice by immobilized pectinase and cellulase bioreactor
1995
Kamontip Dumsinin | Pranee Anprung (University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Industrial)
Hydrolsis of melon puree' using the two connected Fluidized bioreactors 2*45 cm of the immobilized pectinase : IP (12.5*10*[-2) Unit/gm of IP) and the immobilized cellulase : IC (32.2*10*[-1) Unit/gm of IC) was studied. The hydrolysis of puree' at minimum flow velocity (space velocity, SV=18.75 1/min) for 60 min at 50 deg C and using IP and IC in ratio 7.5/2.5 (gm of immobilized enzymes) resulted in viscosity reduction of 80 percent. The melon juice produced by using the two prepared fluidized reactors was found to composed of total soluble solid with 5.8 deg Brix, pH 6.92. The organoleptic tests performed on the produced melon juice by using immobilized and free enzymes showed that the melon juice produced by immobilized enzymes attained higher preference rating concenting juice color, odor, taste and total acceptance than that using free enzymes.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University