Optimization of the Prescription of Pomelo Beverage by Response Surface Methodology

The prescription of pomelo beverage was optimized to maximize the sensory score in this study. A Box-Behnken design of response surface methodology involving the addition amount of pomelo juice, addition amount of citric acid, addition amount of sugar, was used, and second-order model for the sensor...

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Bibliographic Details
Published in2010 2nd International Conference on Information Engineering and Computer Science pp. 1 - 3
Main Authors Han Gao, Guifang Xu, Haijuan Nan, Jin Kong, Shengyang Niu, Xia Zhao
Format Conference Proceeding
LanguageEnglish
Published IEEE 01.12.2010
Subjects
Analysis of variance
Educational institutions
Electronic mail
Optimization
Response surface methodology
Sugar
Surface treatment
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ISBN1424479398
9781424479399
ISSN2156-7379
DOI10.1109/ICIECS.2010.5678215

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Summary:The prescription of pomelo beverage was optimized to maximize the sensory score in this study. A Box-Behnken design of response surface methodology involving the addition amount of pomelo juice, addition amount of citric acid, addition amount of sugar, was used, and second-order model for the sensory score was employed to generate the response surface. The optimum condition for the process was determined as follows: pomelo juice 34.02%, citric acid 0.25%, sugar 8%. The obtained sensory score at the optimum condition was 8.10.
ISBN:1424479398
9781424479399
ISSN:2156-7379
DOI:10.1109/ICIECS.2010.5678215