Paidaeng Khwanchai 1*, Suwalee Fong-in 1, Trakul Prommajak 2, Widsanusan Chartarrayawadee 3, Noppakhao Phandaeng 1

1 Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand

2 Division of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand

3 Division of Chemistry, School of Science, University of Phayao, Phayao 56000, Thailand

 

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ABSTRACT

Jambul juice has recently acquired popularity due to its bioactive compounds and antioxidant capacity. However, jambul juice has a high-water content which limits the storage duration and increases the transportation cost. This work, response surface methodology (RSM) was applied to optimize the concentrating process of jambul juice using a vacuum evaporator. Under optimal conditions, a total soluble solid (TSS) of 65.0ºBrix was obtained when the concentration was conducted at a temperature of 65.0ºC for 50.0 min and a rotation speed of 75.8 rpm. The results indicated that the processed parameters had a substantial effect on the TSS. The resulting second-order polynomial model exhaustively describes the relationship between the independent and response variables. Ideal conditions were achieved: 65.0ºC temperature, 50.0 min of time, and 76 rpm rotation speed, which obtained a TSS of 65.4 ± 0.18ºBrix and was confirmed by the validation experiments. These optimum values were designed by the RSM model to produce concentrated jambul juice with Thai Community Product Standard 1307/2014 for concentrated fruit juice. The optimized conditions could also be used to effectively produce high-quality concentrated jambul juice for commercialization.


Keywords: Jambul juice, Concentration, Vacuum-evaporation, Response surface methodology, Central composite design, Optimization.


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ARTICLE INFORMATION

Received: 2025-05-08
Revised: 2025-09-02
Accepted: 2025-10-07
Available Online: 2025-11-17


Cite this article:

Khwanchai, P., Suwalee, F.I., Prommajak, T., Widsanusan, C., Noppakhao, P., 2025. Optimization of vacuum evaporation processing parameters for concentration of jambolan plum (Syzygium cumini) juice using response surface methodology. International Journal of Applied Science and Engineering, 22, 2025137. https://doi.org/10.6703/IJASE.202512_22(4).003

  Copyright The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cited.

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