Optimization of canned carrot (Daucus carota L.) juice processing
Date
7-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Lerjun M. Penaflor
Restrictions
Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.
Abstract
Response surface methodology was used to investigate the effects of processing time (81C, 101C, 121C), temperature (20 min, 30 min, 402 min) and PH (5.0, 6'.0 and 7.0) on the qualities of canned carrot juice. After processing the canned carrot juices the PH, total soluble solids, titratable acidity were examined. Microbial, physicochemical analysis and Vitamin A content of the juice were used as response variables. It was determined that processing time and temperature had the most effect on the response variables and therefore pH was kept constant in the analysis. Carrot juice processed at 106.5C for 20 minutes with an initial pH of 7.0 was found to be the optimum processing based on the said response variables. The optimized processing schedule gave actual values with a deviation of less than 6% for all the analyses. Sensory analysis gave a generally acceptable rating. Also, acceptable rating was scored for carrot juice sensory attributes namely appearance, odor, flavor and mouth-feel.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2015 F61 A24
Recommended Citation
Acero, Camille Gabrielle M., "Optimization of canned carrot (Daucus carota L.) juice processing" (2015). Undergraduate Theses. 1755.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1755
Document Type
Thesis