Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)

• 作者: Bassama Joseph Dieng Modou Montet Didier N. C. Toure/kane Ndiaye Ndeye Adiara
• 来源期刊: 食品与营养科学(英文)
• 学科: 工学
• 关键词: Baobab JUICE SCALE of PASTEURIZATION Doehlert EXPERIMENTAL PLAN Response Surface Method
• 年，卷（期）: 2020,（2）
• 页码范围: 113-122
• 页数: 10页
• 分类号: TQ9

摘要

The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed;it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers;however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.