Effect of Water Treatment and Optimization of Extraction Applied to the Carob Pulp
Keywords:Carob pulp, Extraction, Total sugar, Optimization
The objective of this study was initially to determine the effect of water treatment on the chemical composition of the carob pulp. After this treatment, the pulp is devoid of most of its sugar, which makes grinding without clogging or thermal decomposition, that's what we showed in our recently patented process. The powder thus obtained, called carob pulp powder, can be used in the food industry, especially in the chocolate industry, as they contain less fat than cocoa. The aqueous extract can be used for the preparation of fruit juices, honey or carob syrup, as well as for the production of bioethanol.
In a second step the entire process of extracting sugar from the pulp was studied in this work. Thus, the response surface methodology was used to optimize the parameters of extraction was affected by the temperature, time, the ratio (L/S) (liquid/solid) and the size of the particles forming the pulp. Indeed the best optimal conditions to extract as much sugar opted for a process involving a ratio (L/S) equal to 10 for a particle size of 500 microns and a heating temperature of 60Â°C for 180 min.
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