Optimization of enzymatic degradation of coconut residue

Abstract

Enzymatic degradation of coconut residue has been optimised by response surface methodology to increase the yield of coconut milk. The study of complex interaction among pH, enzyme concentration, temperature, water ratio and time and identification of the optimal combination have been carried out using central composite rotatable design (CCRD) experiments. The result showed about 93% degradation of degradable solids could be obtained at pH 4·12, enzyme concentration 4·87%, temperature 65°C, water ratio 1·68 and time 9·98 h. Experimental results are in good agreement with the predicted values. © 1998 SCI.