Effect Of Pectinase On Carrot And Strawberry Juice Processing

Effect of Pectinase on Carrot andStrawberry Juice ProcessingABSTRACTThe commercial pectinase Pectinex Ultra SPL was used to improve the juice yields, color of carrot and strawberry juice. Pectinex Ultra SPL had the highest activity at pH4.5,50癈 and was stable at pH3-5,below 55癈.It was necessary that pulp enzyme should include PE, PG, PL and cellulase in order to reduce the viscosity of pulp and increase the juice yield.The results showed that the apparent viscosity of pulp had significant linear relationship to juice yield both in carrot and strawberry. The viscosity decrease and juice yields increase had the similar relationship. The better juice yields were obtained when the pulp apparent viscosity decreased to 3.9mpa.s after enzyme treatment both in carrot and strawberry.Response Surface Methodology in combination with a second order central composite ratable design was employed to establish mathematical models. These second degree polynomial models precisely described the effect of enzyme treatment conditions (including incubation time, temperature and enzyme concentration) on pulp viscosity, juice yield, TSS extraction and pigments extraction. The best treating condition for carrot juice processing was 40 "C, 100ml enzyme/ton carrot pulp,100min.For strawberry juice processing, incubating 90ml enzyme/ton strawberry, lOOmin at45癈 was suitable.The results also showed that the enzyme treatment could improve the qualities of carrot juice and strawberry juice. The cloud stability of enzyme treated carrot juice was better than the non-treated juice.