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Enzymatic clarification of carrot juice by using response surface methodology
| Content Provider | Semantic Scholar |
|---|---|
| Author | Alam, Shafiq Ahuja, Geetika Gupta, Kalika |
| Copyright Year | 2014 |
| Abstract | Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (35C to 55C) and incubation time (40 to 120 min). The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the juice were studied by employing a second order central composite design. The coefficient of determination (R) values for filterability, clarity, turbidity and viscosity were greater than 0.85. Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly (p<0.05) correlated to enzyme concentration, incubation temperature and incubation time. Enzyme concentration was the most important factor affecting the characteristics of the carrot juice as it exerted a highly significant influence (p<0.05) on all the dependent variables. An increase in process time and/or concentration of enzyme treatment was associated with an increase in filterability and clarity, and decrease in turbidity and viscosity. Based on response surface and contour plots, the optimum conditions for clarifying carrot juice were 0.092% enzyme concentration, incubation temperature of 54.2C and incubation time of 119 min. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.cigrjournal.org/index.php/Ejounral/article/download/2804/1942 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
