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

Year 2019, Volume: 23 Issue: 5, 916 - 923, 01.10.2019

Ufuk Durmaz , Mehmet Berkant Ozel

https://doi.org/10.16984/saufenbilder.541940

Cited By: 3

Abstract

The carob, a perennial plant, is grown in regions where the
Mediterranean climate is dominant. Because of its properties, it is preferred
in many sectors especially in the food and health sectors. Carob is mostly used as
sugar and molasses. Moreover, seeds of carob are also used as thickening
material in the food sector and its residue is utilized as animal feeding stuff
as well. Molasses are mostly produced from carob, grape, mulberry, apple, and
pear for many years in Turkey. Molasses production is different from each other
with regard to the structure of each fruit. Molasses are produced by pressing
in the event of soft. The molasses of hard dried fruits such as carobs which
cannot be pressed are obtained by extraction method using water. The parameters
which are important for the quality of product such as extraction temperature
and duration are not taken into account in the carob molasses obtained by
traditional methods. Increasing the amount of water in extraction decreases
production efficiency and quality while increasing energy consumption. In this
study, the effects of parameters such as water quantity, extraction
temperature, duration and the batch number that affect the quality of molasses were experimentally
investigated by being used Taguchi method.

Keywords

sugar extraction, Mass Transfer, Taguchi Method

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