Abstract: Response surface methodology was used to optimize the enzymatic hydrolysis of orange pomace to achieve the maximum juice yield. The combination of pectinase and cellulase at a ratio of 1:2 was more suitable for the enzymatic hydrolysis of orange pomace than each of them. One-factor-at-a-time experiments were conducted to investigate the effects of temperature, pH, enzyme dose and hydrolysis time on juice yield. The optimal conditions for the hydrolysis of orange pomace by both enzymes were enzyme temperature 49.17 ℃, pH 4.23, enzyme addition 0.68 mg/g, and hydrolysis time 3.4 h. Under these conditions, the juice yield from orange pomace was 22.36%.

Key words: response surface methodology, orange, fruit dreg, enzymatic hydrolysis