We used the surface response methodology and a central composite experimental design for experimental optimization of the process, considering three independent variables as follows: avocado dry solids (DSavocado), homogenization time and tert-butylhydroquinone concentration (TBHQ), and six dependent variables: zeta potential (-ζ), color (L *: brightness, a *: green-red chromaticity, b *: yellow-blue chromaticity), viscosity (μ), spectral absorption stability index, peroxide index (PI) and particle size (D10, D50 and D90).
¿ Qué tal treinta ryo?scielo-abstract scielo-abstract