Optimization of carrot juice production

Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 1996

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


In this study carrots "cv. Nantes" were used. We made vegetable juices from carrots. Addition of different combinations of melon juice, orange juice and apple juices, we were produced different receipes of carrot juices. We prepared last acidity 0.25 g / 100 g and brix 10 g/100 g by the help of sugar and citric acid. We filled them in to glass bottles. Pasteurization proces was carried out in a vertical autoclave while it was open and in boiling water for a period of 25 minutes. The carrot juices were stored 9 months. At the end of this period, physical, chemical and sensor ic analyses were made on all the samples. We saw that quantity of ascorbic acid, caroten and licopen were decreased after production. Other results showed that brix and acidity were not changed. The sensory analyses show us that samples which were contents % 50 carrot juice + % 10 melon juice; % 50 carrot juice+ % 15 apple juice; % 50 carrot juice+ % 20 orange juice are acceptable.