Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 44-60 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Makhdoom N, Rezazadbari M, Alizadeh Khaledabad M, Amiri S. Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme. FSCT 2025; 22 (165) :44-60
URL: http://fsct.modares.ac.ir/article-7-76671-en.html
URL: http://fsct.modares.ac.ir/article-7-76671-en.html
1- Master's degree in Food Biotechnology, Department of Food Science and Industry, Faculty of Agriculture, Urmia University
2- Professor, Department of Food Science and Industry, Faculty of Agriculture, Urmia University
3- Assistant Professor, Department of Food Science and Industry, Faculty of Agriculture, Urmia University ,sa.amiri@urmia.ac.ir
2- Professor, Department of Food Science and Industry, Faculty of Agriculture, Urmia University
3- Assistant Professor, Department of Food Science and Industry, Faculty of Agriculture, Urmia University ,
Abstract: (50 Views)
This study aims to optimize the activity and investigate the kinetics of the pectinase enzyme (EC 3.2.1.15) in clarifying black carrot juice. For this purpose, the effect of independent factors, including different concentrations of pectinase enzyme (5,6, and 7 gr/hl), brix (4, 4.75, 5.5, 6.25, 7, and 7.75 ◦Brix), time (0.5, 3, and 5.5 h), and temperatures (45, 50, and 55 ◦C) were investigated for the clarification and characteristics of black carrot juice. For this purpose, optimal conditions were determined based on the maximum amount of color, the minimum amount of turbidity and the maximum amount of anthocyanin and the Box–Behnken statistical design. The greatest effect of the pectinase enzyme occurred in the first fifteen minutes. The change graph was linear in this period and followed an almost constant trend. The rate of turbidity decrease after this period followed a downward trend and decreased very slightly but did not stop. Also, the greatest effect of the pectinase enzyme in increasing color occurred in the first twelve minutes. In this period, the graph was linear and then the change trend was very slow. Based on the results, the effect of temperature, time and enzyme concentration on turbidity reduction was significant (p≤0.05) and also the effect of temperature and time on turbidity reduction was exponential or quadratic. The effect of process time on color changes was not significant, but the effect of time and enzyme concentration on the increase of color was significant and quadratic, and increasing the temperature from 45 to 50 ◦C, the color intensity increased, and increasing the temperature to 55 ◦C, the color intensity decreased. The optimal point of clarification was obtained at a concentration of 7 g/hl, a time of 5.5 h and a temperature of 55 ◦C.
Article Type: Original Research |
Subject:
Drinks in the food industry
Received: 2024/08/22 | Accepted: 2024/12/30 | Published: 2025/10/23
Received: 2024/08/22 | Accepted: 2024/12/30 | Published: 2025/10/23
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |