Enzymatic clarification of carrot juice by using response ... - CiteSeerX
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Enzymatic clarification of carrot juice by using response ... - CiteSeerX
Jan 22, 2014 - Abstract: Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures. (350C to 550C) and ...
September, 2014
Agric Eng Int: CIGR Journal
Open access at http://www.cigrjournal.org
Vol. 16, No.3
173
Enzymatic clarification of carrot juice by using response surface methodology Md. Shafiq Alam, Geetika Ahuja, Kalika Gupta (Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India) Abstract: Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (350C to 550C) 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
2
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
