Optimization of Blanching Process for Carrots by Response Surface Method

Abstract

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.

Authors and Affiliations

Mythri R, Ashwini N Gangurde, S. Elizabeth Amudhini Stephen

Keywords

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  • EP ID EP264572
  • DOI -
  • Views 139
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How To Cite

Mythri R, Ashwini N Gangurde, S. Elizabeth Amudhini Stephen (2017). Optimization of Blanching Process for Carrots by Response Surface Method. BEST : International Journal of Humanities , Arts, Medicine and Sciences ( BEST : IJHAMS ), 5(12), 79-82. https://europub.co.uk/articles/-A-264572