An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method

The carob, a perennial plant, is grown in regions where theMediterranean climate is dominant. Because of its properties, it is preferredin many sectors especially in the food and health sectors. Carob is mostly used assugar and molasses. Moreover, seeds of carob are also used as thickeningmaterial i...

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Bibliographic Details
Main Authors: Ufuk Durmaz, Mehmet Berkant Ozel
Format: Article
Language:English
Published: Sakarya University 2019-10-01
Series:Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi
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Online Access:https://dergipark.org.tr/tr/download/article-file/723471
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Summary:The carob, a perennial plant, is grown in regions where theMediterranean climate is dominant. Because of its properties, it is preferredin many sectors especially in the food and health sectors. Carob is mostly used assugar and molasses. Moreover, seeds of carob are also used as thickeningmaterial in the food sector and its residue is utilized as animal feeding stuffas well. Molasses are mostly produced from carob, grape, mulberry, apple, andpear for many years in Turkey. Molasses production is different from each otherwith regard to the structure of each fruit. Molasses are produced by pressingin the event of soft. The molasses of hard dried fruits such as carobs whichcannot be pressed are obtained by extraction method using water. The parameterswhich are important for the quality of product such as extraction temperatureand duration are not taken into account in the carob molasses obtained bytraditional methods. Increasing the amount of water in extraction decreasesproduction efficiency and quality while increasing energy consumption. In thisstudy, the effects of parameters such as water quantity, extractiontemperature, duration and the batch number that affect the quality of molasses were experimentallyinvestigated by being used Taguchi method.
ISSN:2147-835X