Optimization of the Prescription of Pomelo Beverage by Response Surface Methodology

摘要

The prescription of pomelo beverage was optimized to maximize the sensory score in this study. A Box-Behnken design of response surface methodology involving the addition amount of pomelo juice, addition amount of citric acid, addition amount of sugar, was used, and second-order model for the sensory score was employed to generate the response surface. The optimum condition for the process was determined as follows: pomelo juice 34.02%, citric acid 0.25%, sugar 8%. The obtained sensory score at the optimum condition was 8.10.