TY  - BOOK
AU  - Yap,Windesa Balili
TI  - Extraction process optimization and evaluation of physico-chemical and functional properties of gelatin from sea slug (Peronia verruculata Cuv.)
PY  - 2018///
CY  - Leyte
PB  -  : Visayas State University
KW  - Gelatin
KW  - Sea slugs
KW  - Peronia verruculata
KW  - Physicochemical properties
N1  - Thesis (Master of Science in Food Science and Technology) -- Visayas State University, June 2018
N2  - The extraction process of gelatin from sea slug (Peronia verruculata Cuv.) was
optimized using Response Surface Methodology (RSM) involving 3-factors, 3-levels
Central Composite Design (CCD) which was done after screening of variables using
Plackett-Burman (PB) Design.
The seven (7) variables that were screened for optimization were particle size,
Sodium Hydroxide (NaOH) concentration, type of strong acid used, citric acid
concentration, extraction time, extraction temperature and slug to water ratio. These
variables were found relevant in sea slug gelatin extraction during preliminary
experiment. Screening results suggested that factors that were highly influential for the
extraction of gelatin were extraction time, extraction temperature and slug to water ratio.
Optimization results showed that the optimum conditions to process the
extraction of gelatin from sea slug obtained when extraction temperature is reached at
the maximum level of 98°C and a slug to water ratio of 1: 11.3, regardless of the
extraction time
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