EXPERIMENTAL PLANNING IN FOOD TECHNOLOGY

Abstract

The problem of extracting pectin from coffee pods material has been selectet to solve by the first-order experimental planning method with two optimal levels. The objective function is pectin content (y), the influencing factors are extraction temperature (x1), extraction time (x2), extraction solvent pH (x3). The estimated result is the objective function y(x) = 9,658 + 0.403x1 + 0.554x2 – 0.635x3. The maximum pectin content as yTmax = 13.65 % corresponding to the following factors: Extraction time xT1 = 1.1 hours, extraction temperature xT2 = 90 0C, pH extraction solvent xT3 = 1 has been estimated by experimental optimization method. The maximum experimental pectin content as yTmax is higher than the theoretical value of yLmax = 12.36 %.