Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods

2003 ◽  
Vol 83 (12) ◽  
pp. 1273-1278 ◽  
Author(s):  
Peng-Kong Wong ◽  
Salmah Yusof ◽  
Hasanah Mohd Ghazali ◽  
Yaakob bin Che Man
Keyword(s):  
Response Surface Methodology ◽  
Comparative Study ◽  
Response Surface ◽  
Extraction Methods ◽  
Hot Water ◽  
Water Extraction ◽  
Hot Water Extraction

Optimization of hot water extraction for sapodilla juice using response surface methodology

2006 ◽  
Vol 74 (3) ◽  
pp. 352-358 ◽  
Author(s):  
H.N. Sin ◽  
S. Yusof ◽  
N. Sheikh Abdul Hamid ◽  
R. Abd. Rahman
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Hot Water ◽  
Water Extraction ◽  
Hot Water Extraction

scholarly journals Establishment of hot water extraction conditions for optimization of fermented Smilax china L. using response surface methodology

2013 ◽  
Vol 20 (5) ◽  
pp. 668-683
Author(s):  
Jae-Won Kim ◽  
Sang-Il Lee ◽  
Ye-Kyung Lee ◽  
Seung Hwan Yang ◽  
Soon-Dong Kim ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Hot Water ◽  
Water Extraction ◽  
Hot Water Extraction

scholarly journals Optimization of ultrasonic-assisted extraction of inulin from Jerusalem artichoke

2019 ◽  
Vol 78 ◽  
pp. 02007
Author(s):  
Lina Yang ◽  
Hongyun Zhang ◽  
Jinghang Huang ◽  
Yafan Zhao ◽  
Danshi Zhu ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Ultrasonic Power ◽  
Hot Water Extraction ◽  
Box Behnken Design ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

An efficient ultrasonic-assisted extraction of inulin from Jerusalem artichoke was investigated by Response Surface Methodology (RSM). The results showed that the yield of ultrasonic-assisted extraction was 62.07 ± 0.39% over the microwave (40.85 ± 0.28%) and hot water extraction (27.42 ± 0.42%). The Box-Behnken Design (BBD) was used to optimize the effects of three parameters (temperature-X1, ultrasonic power-X2 and time-X3) on inulin yield. Analysis of variance showed that the contributions of X1, X3, X12, X13, X22 were significant. The optimal yield of inulin was 82.93 ± 1.03% at 82 °, 120 W and 18 min.

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