ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

Optimization of Blanching Process for Carrots by Response Surface Method

Journal: BEST : International Journal of Humanities , Arts, Medicine and Sciences ( BEST : IJHAMS ) (Vol.5, No. 12)

Publication Date:

Authors : ; ;

Page : 79-82

Keywords : Blanching; Optimisation; Yield & β-carotene;

Source : Downloadexternal Find it from : Google Scholarexternal


Aim is to study the effects of selected blanching treatments, on the quality of carrots over a temperature range of 80–100°C. The blanching treatments selected were steam, water, 0.05 N acetic acid solution and 0.2% calcium chloride solution. These blanching treatments were optimised with respect to the maximum yield of carrot juice and minimal loss of β-carotene, by using Response Surface Method. The¬ most effective blanching treatment was 5.6 min in hot water at 91.4°C and yields for 55.334% of carrot juice and minimal loss in β-carotene content.

Last modified: 2018-02-24 18:56:26