OPTIMIZATION OF CONDITIONS FOR ENZYMATIC MODIFICATION OF SUGAR BEET PUREE USING EXPERIMENTAL AND STATISTICAL APPROACH
https://doi.org/10.20914/2310-1202-2013-3-125-129
Abstract
Optimization of conditions for enzymatic hydrolysis of sugar beet puree is performed. Hydrolysis was carried by the enzyme preparation Rohapect DA6L. Regression equations describing the effect of the dosage of enzyme preparation and process temperature on the viscosity properties of puree are obtained . The optimum values of the factors and parameter optimization are defined.
About the Authors
G. O. Magomedov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. A. Zhuravlev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
M. G. Magomedov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
V. V. Astredinova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Derkanosova, N.M. Workshop on modeling and optimization of consumer properties of foods [Text]: a textbook / N.M. Derkanosova, A.A. Zhuravlev, I.A. Sorokina. – Voronezh: LLC "Glavreklama", 2009. - 167 p.
2. Grachev, Y.P. Mathematical methods of experimental design [Text] / Y.P. Grachev, Y.M. Plaxin. – M.: DeLee print, 2005. - 296 p.
Review
For citations:
Magomedov G.O., Zhuravlev A.A., Magomedov M.G., Astredinova V.V. OPTIMIZATION OF CONDITIONS FOR ENZYMATIC MODIFICATION OF SUGAR BEET PUREE USING EXPERIMENTAL AND STATISTICAL APPROACH. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):125-129. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-125-129
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