Research Article
Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
Table 4
Optimization of process variables with respect to juice yield, viscosity, and juice clarity.
| | | | Commercial enzymes | | Crude enzyme |
| | | | Optimum value (In the range) | Optimum value (Targeted) | | Optimum value (In the range) | Optimum value (Targeted) |
| |
Variables | Temperature (°C) | 46.57 | 47 | Temperature (°C) | 44.97 | 45 | | Time (min) | 425.21 | 425 | Time (min) | 474.50 | 475 | | Conc. of pectinase (mg/25 g pulp) | 4.96 | 5.00 | Conc. of crude enzyme (mL/25 g pulp) | 0.20 | 0.20 |
| | | | Predicted value | Experimental value | | Predicted value | Experimental value |
| |
Responses | Juice yield (%) | 85.19 | 84.5 | Juice yield (%) | 83.73 | 82.9 | | Viscosity (cps) | 1.37 | 1.35 | Viscosity (cps) | 1.39 | 1.41 | | Juice clarity (%T) | 23.25 | 22.43 | Juice clarity (%T) | 21.40 | 21.32 |
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