YIELD OPTIMIZATION IN CARROT JUICE PRODUCTION
Special Symposium - Innovations in Food Technology (LMC Congress)
Hygiene, Hygienic Design & Unit Operations (Food-5b)
Keywords: carrot juice, yield, blanching, enzymatic treatment, sterilization
The consumption of fruit juices has recently increased due to its progressive incorporation in the consumer´s diet, partly displacing regular fruit and soda beverages. The vitaminic and antioxidant characteristics of carrot juice led to its introduction in fruit juice formulations. Carrots possess a significant number of health benefits, such as the prevention of cancer, diabetes, dyspepsia and gout, and even heart diseases. Juicing adds to these benefits, because it removes the fiber, making the important nutrients and phytochemicals found in carrots more easily absorbed by the body, without too much effort on the part of the digestive system. Carrot juices are a rich source of the antioxidants beta-carotene, alpha-carotene, phytochemicals and glutamine, calcium, potassium, vitamins A, B1, B2, C and E, which are also considered antioxidants, protecting the skin as well as nourishing.
The main problems in carrot juice utilization are the low production yield and its chemical and microbiological stability.
The objective of this work was the optimization of the yield in carrot juice production. The factors tested were the branching time (60, 90, 120, 150 s) and the addiction of enzymes (pectinase, alpha-amilase and celulase) during the grinding process. We also evaluated the influence that the thermal processes had in pH, ºBrix, acidity and colour of the produced juice. Microbiological analyses for the commercial sterility evaluation of the bottled juice were also performed.
The increase in the blanching time prejudices the yield of the global process, mainly by decreasing the yield in the pressing operation. The use of enzymes favours the production yield. The pectinase was the more efficient because it allows an increase in yield of 20 %. The use of pectinase improves the soluble solids content (12 ºBrix) and the acidity (0,055 % (w/w)). The colour is not affected by the blanching time. Only the use of enzymes leads to a small alteration in this parameter.
The comparison between the juice produced and commercial juices shows that the acidity is lower and the pH consequent higher. This could be mainly because commercial juices incorporate products for chemical stabilization, for example lemon juice or citric acid.
The microbiological stability was achieved with autoclave sterilization.
Presented Thursday 20, 10:20 to 10:25, in session Hygiene, Hygienic Design & Unit Operations (Food-5b).
