Effects of dynamic high pressure microfluidization on the physical and chemical properties of carrot (Daucus carota L.)

Authors

  • Xueyuan Jin School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126, China
  • Liping Huang School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126, China
  • Huamin Wang School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126, China

DOI:

https://doi.org/10.3329/bjb.v53i1.72301

Keywords:

Dynamic high pressure microfluidization, Physical and chemical properties, Carrot juice

Abstract

Effects of dynamic high-pressure micro-fluidization (DHPM) on the physical and chemical properties of carrot juice was investigated in the present study. Carotene content, turbidity, centrifugal sedimentation rate, soluble solids content, color, and particle size and distribution of the samples homogenized with different pressures were evaluated. When compared with the control sample, carotene content, turbidity, suspension stability, centrifugal sedimentation rate, color, and particle size and distribution of the carrot juice showed a significant difference at different pressures. The result indicated that DHPM could improve the physical and chemical properties of carrot juice, such as increased carotene content, stability and affecting color positively resulting in a desirable high-quality juice for the consumer.

Bangladesh J. Bot. 53(1): 123-129, 2024 (March)

Downloads

Download data is not yet available.
Abstract
70
PDF
56

Downloads

Published

2024-03-31

How to Cite

Jin, X., Huang , L. ., & Wang, H. . (2024). Effects of dynamic high pressure microfluidization on the physical and chemical properties of carrot (Daucus carota L.). Bangladesh Journal of Botany, 53(1), 123–129. https://doi.org/10.3329/bjb.v53i1.72301

Issue

Section

Articles