سال انتشار: ۱۳۸۶

محل انتشار: پنجمین کنگره بین المللی مهندسی شیمی

تعداد صفحات: ۵

نویسنده(ها):

Katayoon Manshaee – Chemical Engineering Department, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran
Abdolreza Aroujalian – Chemical Engineering Department, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran, Food Process Engineering and Biotechnology Research Center, Amirkabir University of Technology (Tehran Polytechnic),Tehran, Iran
Ahmadreza Raisi – Chemical Engineering Department, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran

چکیده:

In this work, the effect of enzymatic treatment on process of juice extraction from carrot was studied. The enzymatic process consisted of the treating blanched chopped carrot at specified pH with Pectinex Ultra SP-L enzyme. The influences of various parameters such as enzyme concentration (10-5000ppm), pH (3.76-5.1), and enzymatic incubation time (30-120min) and temperature (25-60°C) on carrot juice extraction yield were investigated. Results showed that enzymatic treatment had impressively effect on carrot juice yield. Enzymatic incubation temperature and pH had not considerable effect on carrot juice yield, but enzyme concentration and enzymatic incubation time had significantly effect on juice extraction yield. The optimum conditions for enzymatic treatment were determined.