Optimization of Process Condition for Enzymatic Coconut Oil Extraction using Gamannase 1.5L
Author : Liwag, Nicasio Chuck G., I
Major Adviser : Pham, Chay Binh
Committee Members : Acda, Reynaldo I.; Movillon, Jovita A.
Year : 1993
Month : April
Type : Thesis
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An experimental design equation was used to study the effects of pH, temperature and enzyme concentration to enzymatic coconut extraction. A three level, three factorial design employing complete randomized sampling was used. 13 treatments were generated After three trials of experimental runs, the difference among trials were observed. Using the 39 runs, it was found out that, after determining the constants of the equation components through multiple linear regression, a coefficient of determination (CD) of 96.995 was calculated. Based on the calculated value, the design equation fitted properly.
Single effects of pH and temperature were found to be parabolic. Single effects of enzymes concentration was nearly linear in relationship. Optimum values of extraction yields at 0.35, 0.75 and 1.25 mL Gamannase/100gm substrate, were 75.18,81.31 and 85.42 %m, with a corresponding pH ranges of 4.43-4.44,4.53-4.54 and 4.65-3.66, respectively. Corresponding optimum temperature values were 52.0, 51.5 and 50.5 °C. enzyme concentration did not exhibit a stationary point or range. Consequently, the three parameter characterized optimum condition (stationary point characterized by three coordinates: pH, temperature and enzyme concentration.
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