Predictive Study on the Effect of Using Glucoamylase on the Batch Extraction of Coconut Oil

Author : Bernadino, Josefina Veneracion
Major Adviser : Chay, Pham Binh
Major Co-Adviser : Acda, Reynaldo I.
Committee Members : Movillon, Jovita L.
Year : 1992
Month : October
Type : Thesis
Degree: BS
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The effect of pH, temperature and enzyme concentration on batch extraction of coconut cream using glucoamylase was investigated. Through analysis of variance, it was found out that glucoamylase effectively increases the cream yield. Analysis of variance for the 13 treatments showed that some or all of these treatments are significantly different from one another. This indicates that variation in PH, process temperature and enzyme concentration has a profound effect on cream extraction.

An equation predicting cream yield as a function of pH, process temperature and enzyme concentration was developed by regression and correlation analysis. This equation was used to determine the individual and interactive effects of pH, process temperature and enzyme concentration. Results shows that at constant temperature and enzyme concentration, maximum cream yield was obtained at around pH 4 to 4.5. At constant pH and enzyme concentration, increase in process temperature effected the decrease of cream yield.

The developed regression equation has several critical points but none of these is an optimum point. The chosen range of the three process variables was not enough for the optimum point to be predicted. A wider range of PH, temperature and enzyme concentration should have been considered.

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