Use of experimental design to study the pasteurization of acerola juice

Abstract

This study investigated the pasteurization of acerola (Malpighia emarginata) juice through a complete experimental design 2², by varying the time and temperature of heat treatment obtained in response physicochemical parameters intrinsic to the acerola juice. For the preparation of juice were used fresh and mature acerola fruits (50 %), drinking water (40 %) and sugar (10 %). Subsequently, the juice was transferred to 500 mL glass bottles and pasteurized according to the conditions described in the experimental design 2². In response to planning the physicochemical parameters were obtained such as vitamin C, pH, titratable acidity, total soluble solids, reducing sugars into glucose and non-reducing sugars as sucrose. Through these physical-chemical analysis it was observed that the acerola juice prepared in this study is within the standards required by law. Statistical analysis showed that there was a significant influence (p ≤ 0.05) of the control variables (time and temperature) on the response vitamin C (849.4 to 1186.0 mg / 100 g), and for other answers variations in the pasteurization conditions showed no significant difference in responses, and they are incorporated to the residue for calculation of the analysis of variance. The statistical analysis showed that the experimental responses for the dependent variable vitamin C were significant (p ≤ 0.05) and applying F test the predictive model can be considered, with good reproducibility and repeatability.