Effects of ultrasound waves on carrot juice quality using of RSM

Document Type : Research Article

Authors

1 M. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University

2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University

Abstract

Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. These days novel methods have been applied corresponding to undesirable effects of conventional heat treatment on quality characteristics of carrot juice. In this study, effects of ultrasound power (from 200 to 700 W), temperature (from 30 to 60 ̊C) and treatment time (from 5 to 15 min) on total phenol content, antoxidative activity and cloud stability of treated carrot juice have been investigated. Response surface methodology (RSM) based on three factor five level central composite designs was applied to analyses the results. Effect of all the independent variables on total phenol content was significant and results to decrease it. Also changes of antioxidative activity were significant during the ultrasound treatment and decreased by increasing the power and time. By increasing the ultrasound power cloud stability at first increased and then reduced. Changes trend of cloud stability during the power increasing was opposite during the temperature increasing. The results show the qualitative characteristics of treated carrot juice by ultrasound were more desirable than untreated sample. Therefore ultrasound is a suitable replacement for the conventional heat treatment.

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References

 
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Innovative Food Technologies
Volume 2, Issue 1
December 2014
Pages 17-25

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History

  • Receive Date: 16 April 2014
  • Revise Date: 23 November 2014
  • Accept Date: 23 November 2014

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