Table 2:
Levels of variables for enzymatic treatment: optimization of the process.
Variables
-α
-1
0
1
+α
T (°C)
41.60
45
50
55
58.40
[E] (% m/v)
0.66
1
1,5
2
2.34
t (h)
0.64
2
4
6
7.36
T: extraction temperature (°C); [E]: enzyme concentration in relation to fruit mass (% m/v); t: reaction time (h).