Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design
Round 1
Reviewer 1 Report
For me, the Figure 2 should be modified to be more transparent.
Author Response
Figure 2 has been modified, simplified for easy understanding. Figure 1 has also been improved.
Reviewer 2 Report
The authors performed simultaneous optimization of various ultrasound power intensity, processing temperature and processing time to extracted three types of fruit juice with retention of AA and TSS and improved juice yield through thermosonication. Although this is an interesting and scientific important topic, in term of context it worth to be published, but it needs to be significantly revised before it can be accepted for publication.
Specific comments:
- Figure 1: Direct method – Why the temperature probe is not inside the fruit juice beaker? The temperature is not the same inside and outside the beaker! Therefore, you are not measure the temperature of the fruit juice…
- Figure 2: Indirect method – In this case, how do you control the temperature? Where is the temperature probe inside the fruit juice beaker?
- Line 287: “The indirect thermosonication method was also good for extracting the pomelo juice, as all response variables displayed positive trends, whereas the other two methods presented AA content decreases.” – Although this method have given positive trends, the juice yield was lower than control, and this must be mentioned!!!
- Line 289: “For extraction of guava juice, the direct thermosonication method was suitable because it achieved a positive change of AA content as compared with the other two methods.” – How this method was suitable, if it had a big negative values for juice yield. This is not a minimal change, and must be considered!
- Line 302: “The best method for extracting soursop juice was direct thermosonication…” – You cannot simple say that the direct method is the best method of extract for soursop juice, since it decreases a lot of the juice yield and TSS content. Only 1 of the 3 parameters was improved, so the control seems better!
- For this study can be considered completed, other important factors/responses should also be evaluated, such as enzymatic and microbial inactivation.
Author Response
Please see the document attached
Author Response File: 
Author Response.pdf
Reviewer 3 Report
Thermosonication is a quite useful extraction method in food science. I don’t have critical suggestions, but the following comments should be addressed.
Comments:
- Page 1, lines 14-15: ‘Juices’ from…….and soursop ‘were’ extracted…..
- Page 1, lines 22-23: with or without space between 55 and oC should be consistent.
- Page 6, line 190, Table 2: there is a note b: Data are …, but where is note a?
- Page 8, line 258: NS means not non-significant or non-significant?
- Page 14, ref 9 and 10: the a and b next to 2010 should be removed.
- Page 14, line 345: citrus needs to be capitalized.
- Page 15, line 384: Crataegus opaca should be Italic.
Author Response
Please see the document attached
Author Response File: Author Response.pdf
Round 2
Reviewer 2 Report
I would like to thank the authors for corrections, additions and changes made in accordance with my previous comments.
