Optimization of Pomelo juice Citrus maxima (Burm.Merr.) Vacuum Concentration by Response Surface Methodology in Pilot scale

Abstract

Abstract Because of its healthful nutritional properties, pomelo is gaining traction in the food and beverage industry. Pomelo juice concentration as a beverage provides vitamins, antioxidants, and energy. The Design Expert 11 calculation software is used to optimize the concentration process parameters, the temperature range is determined to include ± a values converted as axial. The results showed a positive correlation between the two factor variables and the obtained target function (TPC), the optimal value for the selected procedure was based on 79 °C with a time of more than 1.78 hours. At this point, TPC retention is 71.121%.