Table 1:
Levels of variables for enzymatic treatment of different enzymes: selection of enzymes and most significant variables.
Variables
-α
-1
0
1
+α
T (°C)
28.18
35
45
55
61.82
[E] (% m/v)
1.32
2
3
4
4.68
t (h)
0.32
1
2
3
3.68
T: extraction temperature (°C); [E]: enzyme concentration in relation to fruit mass (% m/v); t: reaction time (h).