OPTIMIZATION OF ENZYMATIC DEGRADATION OF COCONUT RESIDUE

Enzymatic degradation of coconut residue has been optimised by respons e surface methodology to increase the yield of coconut milk. The study of complex interaction among pH, enzyme concentration, temperature, w ater ratio and time and identification of the optimal combination have been carried out using central composite rotatable design (CCRD) expe riments. The result showed about 93% degradation of degradable solids could be obtained at pH 4.12, enzyme concentration 4.87%, temperature 65 degrees C, water ratio 1.68 and time 9.98 h. Experimental results a re in good agreement with the predicted values. (C) 1998 SCI.