OPTIMIZATION OF LYE PEELING OF BREADFRUIT (Artocarpus comminis Frost) USING RESPONSE SURFACE METHODOLOGY
Abstract
Breadfruit (Artocarpus communis Frost) is an important food crop in many tropical developing countries. Conventional peeling, done manually using knives is wasteful and unsuitable for industrial scale operation. Optimum condition for the peeling of breadfruit by immersion in hot lye (NaOH) solution was determined using Response Surface methodology (RSM) for pre-determined three levels of Peeling Efficiency Index (PEI). Some breadfruit was peeled manually and some with hot lye solution. The effects of lye–concentration (0.5-2.0%), immersion temperature (70-90°C) and immersion time (2.5-10min.) on PEI (removal of 6-11% of peel) with subsequent soft and abrasive washing of the peeled crop obtained from 14 experimental points and three replication were analyzed with design expert and statistical analysis system software. Complete lye–peeling (removal of 6% of the fruit ) was achieved at 1.6%, 80°C and 5min respectively which were within the critical optimization range (R2=52%, CV=75.9%) generated by the RSM.
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