The potential fo chemcial clarificaiton of sugarcane juice was assessed using Response Surfae Methodology (RSM). The proportions of Gelatin, tannin and citric acid were estimated by Central Composite Rotatabel Design (CCRD) for the adequacy of clarification characteristics which were measured in terms of colour and turbidity of sugarcane juice. Minimum turbidity was observed from the addition of 12.20 mg per cent gelatin. 8.48 mg per cent tannin and 0.58 g per cent citric acid. After regressint and analyzing , the optimum proportion for maximum reduction of color and turbidity was observed as 12.26 mg per gelatin, 9.10 mg per cent tannin and 0.59 g per cent citric acid respectively
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机译：使用Response Surfae方法论（RSM）评估了甘蔗汁的潜在化学澄清度。明胶，丹宁酸和柠檬酸的比例由中央复合旋转仪设计（CCRD）估算，以根据甘蔗汁的颜色和浊度测量澄清度是否足够。通过添加12.20 mg％的明胶可以观察到最低的浊度。 8.48 mg％的单宁酸和0.58 g％的柠檬酸。经过回归分析后，观察到最大程度减少颜色和浑浊的最佳比例分别为：明胶12.26 mg，单宁酸9.10 mg和柠檬酸0.59 g
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