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

作　　者：Ndiaye Ndeye Adiara[1] Bassama Joseph[1] Dieng Modou[1] N. C. Toure/kane[1] Montet Didier[1] 

出　　处：《Food and Nutrition Sciences》2020年第2期113-122,共10页食品与营养科学（英文）

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.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.

关 键 词：Baobab JUICE SCALE of PASTEURIZATION Doehlert EXPERIMENTAL PLAN Response Surface Method 

分 类 号：TQ9[化学工程]