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

Document Type

Thesis

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