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- LATERAL SURFACE AREA OF A TRIANGULAR PRISM MANUAL
- LATERAL SURFACE AREA OF A TRIANGULAR PRISM SOFTWARE
LATERAL SURFACE AREA OF A TRIANGULAR PRISM SOFTWARE
Response surface methodology software was used to determine optimal clarification conditions. The enzyme concentration did not significantly affect turbidity, clarity, and lightness, but it did significantly affect brix positively (p < 0.05). The model was statistically significant in predicting turbidity (R ² = 0.86), clarity (R ² = 0.81), viscosity (R ² = 0.97) and brix (R ² = 0.94) – but not lightness (R ² = 0.24) at p < 0.05. The response models adequately predicted turbidity, clarity, and viscosity at R ² > 0.5, but not lightness considering that R ² < 0.5. The effects of the different treatments on turbidity, clarity, viscosity, lightness, and brix were determined. Crude wild watermelon juice samples were treated with pectinase enzyme in different concentrations (0.05 to 0.15 w/w%), at different incubation temperatures (30–50 o C) and for different incubation durations (60–180 min).
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The aim of this research was to investigate the physicochemical properties of crude wild watermelon ( Citrullus lanatus) juice and to optimise the processing conditions, incubation time, incubation temperature and enzyme concentration for the enzymatic clarification of the crude juice.
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It is concluded that while there exist a variety of methods and instruments for Brix measurement, traits such as promptness and low cost of analysis, minimal sample preparation, and environmental friendliness are still among the prime requirements of the industry.Ī fundamental step in improving the quality and consumer acceptability of wild watermelon ( Citrullus lanatus) is the process of juice clarification.
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This review presents recent developments in different destructive and nondestructive Brix measurement techniques focused on fruits, vegetables, and beverages. Labour ineffectiveness can be a significant drawback of such methods.
LATERAL SURFACE AREA OF A TRIANGULAR PRISM MANUAL
On the other hand, the traditional sample-based methods involve manual sample collection of the liquid from the tank in fruit/vegetable juice making and in wineries or breweries. However, these techniques are manual, time-consuming, and most importantly, the fruits or vegetables are damaged during testing. The Brix monitoring of fruit and vegetables by destructive methods includes sensory assessment involving sensory panels, instruments such as refractometer, hydrometer, and liquid chromatography. The measurement of sugar content, or Brix, as it is commonly known, is an essential part of the quality analysis of the agricultural products and alcoholic beverages. Quality assessment of fruits, vegetables, or beverages involves classifying the products according to the quality traits such as, appearance, texture, flavor, sugar content. These conclude the hydrocolloids solution of 0.3% XG and 0.5% CMC successfully stabilise the betacyanins in the FRDFD at 25☌ over four-week storage. Meanwhile, all samples added with 0.3% XG and 0.3-0.5% CMC remained no significant change in viscosity, pH, aw and TSS after storage. After four-week storage (25☌), the formulation of 0.3% XG and 0.5% CMC had significantly reduced the betacyanins degradation from 60.55% to 30.66%. All the samples’ pH, aw, total soluble solids (TSS) and betacyanins content were not significantly affected by the hydrocolloids solution added. Results revealed the viscosities of all samples were significantly increased as the hydrocolloids concentration increased. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15-0.30%, w/v) and carboxymethyl cellulose (CMC, 0.3-0.5%, w/v) to produce Improved-FRDFD-dH2O. Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation.