Journal of Food, Agriculture and Environment

Vol 10, Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Optimisation and comparative study on extraction methods of soursop juice


Meei Chien Quek, Nyuk Ling Chin, Yus Aniza Yusof

Recieved Date: 2012-07-08, Accepted Date: 2012-09-26


Four extraction methods including cold water blending, hot water blending, hot water extraction and microwave oven extraction at various temperatures/ power-time combinations were investigated to obtain soursop juice. Juice extraction yield and properties including ascorbic acid content, colour and total soluble solids were measured. The microwave extraction method has a greater capability in producing soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction method while the ascorbic acid preserved was at least 3% higher. The optimized microwave extraction power was at 850 W and for an extraction time of 2 min. This microwave oven extraction method is recommended for processing of soursop juice in the beverage industry. 


Extraction, soursop juice, optimisation, microwave oven, yield, ascorbic acid, colour, total soluble solids, response surface methodology, central composite design

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 245-251

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