000			02119nam a2200253 i 4500
003			CHED
005			20250213152104.0
007			ta
008			250213e2018 ph ||||| |||| 00| 0 eng d
040			_cCommission on Higher Education
100	1		_aYap, Windesa Balili
245	0	0	_aExtraction process optimization and evaluation of physico-chemical and functional properties of gelatin from sea slug (Peronia verruculata Cuv.) _c / Windesa Balili Yap
260	3		_aLeyte _b : Visayas State University _c,2018.
300			_ax, 92 leaves _c29 x 20cm.
500			_aThesis (Master of Science in Food Science and Technology) -- Visayas State University, June 2018.
520	3		_aThe 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.
650	1	0	_aGelatin
650	2	0	_aSea slugs
650	2	0	_aPeronia verruculata
650	2	0	_aPhysicochemical properties
856			_uhttp://181.215.242.151/cgi-bin/koha/opac-retrieve-file.pl?id=05dde25a5253b1781c4fe97cce9b5ed2 _zAbstract
856			_uhttp://181.215.242.151/cgi-bin/koha/opac-retrieve-file.pl?id=6eb000f716b05ea65265789ca886c469 _zTable of Contents
942			_2lcc _cCHEDFR _n0
999			_c7362 _d7362