T2017-Ag-239 M.sc. (Hons.) Food Technology

UNIVERSITY OF AGRICULTURE FAISALABAD
National Institute of Food Science & Technology

Faculty of Food, Nutrition and Home Sciences
Thesis for M.Sc.(Hons) Food Technology
Title: Development and characterization of vacuum evaporated carrot juice
concentrate
Personal Details:
Name of student: Alina Farooq
Registration No: 2017-ag-239
Supervisor Name: Dr. Muhammad Atif Randhawa
Supervisory Committee:
Dr. Muhammad Atif Randhawa (Chairman) atifrandhawa@yahoo.com
Dr. Syed Qamar Abbas (Member) qamar.abbas@uaf.edu.pk
Dr. Muhammad Shahid (Member) mshahiduaf@yahoo.com
Abstract
Carrot (Daucus carota) is a root vegetable. It is most commonly found in different colors like
orange, purple, black, red, white and yellow. The consumed part of the plant is taproot.
Bright orange color of carrot is due to presence of β-carotene and α-carotene, γ-carotene,
lutein and zeaxanthin are present in less amount. α and β carotenes are partially converted
into vitamin A. Carrots are rich source of vitamin K and B6. The lutein and zeaxanthin
carotenoids parameters of carrots are studied for their important roles in vision and eye
health. The main purpose of this study was to develop and evaluate vacuum evaporated carrot
juice concentrate at different brix levels at room temperature. Five different treatments of T 0,
T1, T2, T3 and T4 were taken along with the 7, 10, 20, 30 and 40 ᵒbrix. The samples were kept
at room temperature (25°C) and then further analysis were done. For checking the stability
and composition of vacuum evaporated carrot juice concentrate at different concentration
level, the physicochemical analysis and sensory evaluation of treatments were done. After
that, the data was obtained which was then subjected to statistical analysis so that the
significance would be checked of all the treatments. It was concluded that, T 4 of vacuum
evaporated carrot concentrate that was of maximum brix (40ᵒ) was ranked the best among all
remaining treatments and had shown the greatest stability as the parameters of pH only
decreases while the all other parameters increase as with the increase in ᵒbrix value.
CHAPTER 1
INTRODUCTION
Pakistan has been blessed by the Almighty with diverse seasons, which enable
our people to grow all kind of produce. Every season has its specific produce, and almost all
of the it is grown in a specific environment which gives them proper environment for their
best growth. Many vitamins, minerals and phytochemicals can be found in the vegetables and
fruits, and these play an integral part in keeping good health effects and provides body
nutrition to avoid it from different deficiency disorders. (Katz and Weaver, 2003). The world
is filled with uncountable root vegetables, but one particular root called Carrot has managed
to stay appealing even after all this time. Domestication and cultivation has been going on for
centuries, and carrot has managed to keep its power as a food through it all. It is one of the
biggest adapatable vegetables that come in different colors, shapes, and sizes. One particular
example that we can use of is the domestic carrot, not only is it extremely good for
consumption, it also stores carbohydrates in huge number, which then help its plant to flower
in the next year, This particular carrot grows a plant that’s about 1 meter in height, and grows
umbel of white flowers. These roots grow quite large, and turn out to be extremely sweet in
taste, and they also contain an outstanding ability for storage. (Banga et al., 1963).
Europe indicated that cultivation rate of carrot was got rank in the era of tenth
century. The flesh of carrot root come in a lot of colors that include yellow, purple, dark
purple, white, orange, and red. This wasn’t the case in the beginning because the first carrots
that were grown were in the yellow and purple colors. After that, in Central Europe among
the era of 15th and 16th centuries, Orange carrots were most popular and cultivated. Carrots
are the most versatile vegetable which is reddish or orange in color. The original color of
carrots was yellow and purple, which is defined in the 10th century in Iran (Simon, 2000).
Then after that in the mid of 15th century, these carrots were spread across all the Middle East,
China, Europe, and North Africa. In the 18 th century, until the orange carrots were developed
in Netherland, yellow carrots were favored in Northern Europe. In China, red carrots were
firstly originated and the white carrots were then developed in Europe. Orange carrots have
primarily taken over the place in West whereas some species of yellow and purple color
carrots were still there in some areas of Turkey, China and Japan (Rubatzky et al.,1999).
In Punjab, the weather and land are very promising for vegetable farming. The
different species of vegetable are cultivated in Punjab. The province of Punjab has relatively
higher share of overall vegetable production then other provinces valued about 60% and 67%
correspondingly. The production of carrot is about 2.67% (Ahmad et al., 2005). According of
the estimation, 65% of the total area under cultivation of carrots in Punjab province and it
contributes towards GDP about 68.4% of total production of carrots. From all vegetables,
Carrot is the main one vegetable which is consumed and cultivated too. In winter season, it
has the specific place among vegetables. Carrot yield (17.5 tons/ hectare) is less in Pakistan
than other carrot producing countries in like Belgium which is about 47.64 tones/ha, the
United Kingdom is about 44.28 tones/ha and Denmark is about 44.29 tones/ha. Besides, the
neighboring countries. India and China are also receiving highest average yield which is
about 30 and 38.54 tones /ha, respectively (Ahmad et al., 2012). Among all the countries,
three top of the carrot producing countries are China, Russia, and the United States which
produce it internationally and contribute about 50% of the world carrot production. (Simon,
2007).
Although carrots do not provide an important number of calories to diet, but

carrots have importance in nutrition because of phytochemicals, like carotenoids, phenolic
compounds and other anthocyanin compounds. Because of presence of phytochemical
contents, carrot have more nutritional interest in stems but researchers have also kept focus
on their source of fiber (Rosenfeld, 1998). Carrot root has around about water 88%, protein
1%, carbohydrate 7%, fats 0.2% and fibers 3% (USDA, 2008). The carbohydrate present in
carrots are simple sugars such as sucrose, fructose and glucose along with the presence of less
amount of starch (USDA, 2008). Carrots exclusively have high contents of dietary vitamin A
nutrient. According to an estimate, 100 g of raw carrot contributes the following percentages
of the Recommended Daily Allowance of a female aged 19-30-year, vitamin A 12%, vitamin
E 4.7%, calcium 3%, magnesium 2%, potassium 7% and fiber 11%. When carrots are
compared with the other vegetables it contains the high amount of the vitamin B like thiamin,
riboflavin and niacin as compared to others. Some minerals like calcium were less effected
by cultivar while minerals like copper and zinc valued more by cultivar. Other than that, if
calcium content is increased, then the iron content also increased with respect to calcium
content (Nicolle et al., 2004).
The two most important and major antioxidants present in carrots are carotenoids and
anthocyanins. Due to difference in the type of pigments present, the cultivars vary in different
varieties of carrots. Carotenoids are of different colors present in the mostly the yellow and
orange fleshed cultivars. Different colors may include the yellow, orange, or red colored
phytochemicals. Orange is easily the most used and it is pretty high in α- and β-carotene. Not
only that, this particular carrot is also an amazing source of provitamin A.
Yellowish shade of carrot appears due to presence of major pigment named as, lutein, that
plays a essential role in prevention of some degenerations that may include macular
degeneration (Dias et al., 2012). There are some pigments which are both water soluble and
insoluble including anthocyanin and lycopene respectively, are present in carrot roots which
donot contributes to the provitamin A content. Due to elevated lycopene content the color of
carrot appears red. (Dias et al., 2012).
In the meantime, cultivars of carrot having high content of some pigments majorly
anthocyanin are found in purple color (Sun et al., 2009). There are some cultivars majorly
white flesh cultivars which contains traces of pigments. As the growth rate increases, the
carotene content in yellow and orange fleshed cultivars also increases. The number of
carotenes varies in cortical and core region as it is more in cortical region than the core. In
overall concept, the level of carotenoid is increased in the past four decades because of
traditional breeding to reach the level of 1000 ppm carotenoids, on the basis of fresh weight
content (Simon et al., 2007).
Traces of coumarins has also been reported in different biochemical analysis. When
carrots are stored, a bitter coumarin compound is formed (Czena et al., 2003). Carrots have
been ranked on 10th on basis of nutritional value among all other thirty-nine fruits and
vegetables (Acharya et al., 2008). Dietary fiber and molybdenum are present in high amount
in carrots while rare in other vegetables. Molybdenum plays role in fat and carbohydrate
metabolism and also important for iron absorption. Furthermore, it’s great for increasing
manganese and magnesium, both of which are are great for the body. Bone strength comes
directly from magnesium, so consuming this particular produce is a great for keeping the
bones strong. Magnesium is also helpful for a ton of other body functions because it creates
new cells, can serve as a muscle relaxant, stop the blood from getting clot, and produces
energy in the body (Guerrera et al., 2008). On the other hand, metabolism is helped and sped
up by manganese. It partners up with the enzymes of the body to speed up the whole process
of the metabolism, hence keeping the body, in particular stomach in healthy condition (Dias
et al., 2012). It also helps with the secretion of insulin, keeping the sugar level balanced in
the body (Kim et al., 2010).
As compared to other vegetables that come in different variation of colors, carrot
clearly takes the lead when it comes antioxidants. The major roles of antioxidants,
anticarcinogens, and immunoenhancers are played majorly by carotenoids, polyphenols and
vitamins. Carotenoids are extensively spread in orange carrots which are strong and powerful
antioxidants that have the ability to neutralize the effect of free radicals perfectly. Due to
having mutagenesis activity, they play important role in decreasing the risk of cancers (Dias
et al., 2012).
Production of fruits and vegetables is in high amount in Pakistan but post-harvest
losses are up to 25-40% and this is causing a huge loss to economy. So, there is a need to
reduce these losses and convert into profit for the country. To overcome these losses, there is
a need to deal fruits and vegetables in such a way that their shelf life should be increased by
using different processing techniques. Different types of processing methods are used for
increasing the shelf life of fruits and vegetables nowadays such as coating, drying, canning,
freezing, concentrating and powder formation of the product (Abu-Jdayil et al., 2004; Laine
et al., 2008). Different methods are used for concentrating the fruit juices. Solar method used
solar energy to remove salt from the sea water in earlier times and used for concentrating the
salt solution. Open cattle method used for making jams and jellies by using heated steam. The
technique followed in Flash evaporator is the direct contact between heating material and the
product so that there is increase in concentration production and superheated steam at a
temperature of 150 ºC. along with this, there are some other methods used including thin film
evaporator, vacuum evaporator, freeze concentration, ultrafiltration and reverse osmosis.
After obtaining the juice from fruits, it can be converted to concentrate by using
these processing techniques all over the world (Cassano et al., 2004; Cemeroğlu, 2011). By
evaporating the water content from juice through evaporation process, the concentrated
product can be obtained. Multistage evaporators are used to concentrate fruits and
vegetables by removing water and increasing total solid contents from 20-65%. By
concentrating fruits and vegetables, cost of storage, packaging and transportation can be
reduced and need to produce a product which is microbiologically and quality point of view
more stable as compared to the original product. The important stage of the process is the
development of concentration level of product as it affects the quality and sensory properties
of juice such as aroma, color, flavor, appearance and taste of the product. The amount of
important bioactive compounds such as vitamins, minerals, phenolics, antioxidants and
sensory characteristics of the concentrated product can be decreased by using some
traditional concentration techniques. By following traditional methods for developing
concentrated product, there are some drawbacks noticed which leads to the formation of
cooked taste and also produces the carcinogenic compound hydroxymethyl furfural (HMF)
or furan in the fruit juice. Nowadays, modern concentration techniques have gained more
importance as compared to the conventional techniques as they have low risks of
disadvantages (Jiao et al., 2004; Maskan, 2006; Coklar and Akbulut, 2010; Aguiar et al.,
2012). These new techniques are sublimation concentration, freeze concentration,
ultrafiltration, reverse osmosis and vacuum concentration. These new techniques increase
the characteristics of concentrated product by operating at medium temperature. A single
disadvantage of these techniques is its high operating cost and for small industries is very
difficult to install them (Jiao et al., 2004; Assawarchan and Noomhorm, 2011).
Vacuum evaporation is a new technique which is producing products of

acceptable quality. This technique allows mass and energy transfer at low temperature and
low-pressure during concentration of the product. This technique also improves the quality
characteristics of the product and increase sensory attributes such as flavor, color, aroma,
appearance and nutritional value of the product and energy is utilized more efficiently by
using this technique (Assawarchan and Noomhorm, 2008). Several researches have shown
that, this technique of concentration is much better and preserve phytochemicals and sensory
attributes of the product as compared to the conventional methods of making concentrates.
(Yousefi et al., 2012; Fazaeli et al., 2013; Yousefi and Emam-Djomeh, 2013). If pressure is
decreased from the normal level of 760 mmHg then juice starts boiling at low temperature.
Vacuum evaporator used for the present study has following characteristics; its pressure is
maintained between 600-650 mmHg and its temperature is maintained at 50-60℃.
Vacuum evaporator has capacity of 100-liter sample for a single run and its evaporation
capacity for water is 9 liters per hour. Temperature of condensation tank is set at 40ºC, if
temperature of condensation tank increased from this temperature than water evaporation
capacity decreased. If temperature remained below 40 ºC than it can condensate evaporated
water very easily. After preparing concentrates of required brix than these concentrates were
utilized for analysis of vacuum evaporated carrot juice concentrate at room temperature.
Objectives:
• Development of carrot juice concentrate by using vacuum evaporator.

• To evaluate the characteristics of carrot juice concentrate at different concentrations.
CHAPTER 2
REVIEW OF LITERATURE
It has been proved through multiple genetic and molecular research that Central Asia
was the origin of domestic carrot. (Lorizzo et al., 2013). But that does not mean it didn’t have
any ansestors, in fact it is discussed in multiple researches that its wild ancestors belonged to
Iran, which was previously reffered to as Persia. In the beginning, the root was extremely bitter,
but through different processes, the sweetness was increased, and the core, which was quite
woddy, was also minimized. (Rose 2006; Mabey et al., 1997).
Carrots were not always grown for their root – things were quite different in the beginning. The
root was never the concern, in fact the reason they were planted was because of their leaves and
seeds. The leaves came with an amazing scent, which became quite popular during those times.
The seeds were mostly found in Europe, in particular the regions of Germany and Switzerland.
(Rubatsky et al., 1999). Even to this day, some particular types of carrots are only grown for
their seeds and leaves. The examples of these carrots include cumin, dill, fennel, and much more.
Although carrot has been grown for a long time, but their first mention in the research came from
first century AD. At that time, it didn’t have a name, so it was just called pastinaca. From what
was described, it can be safely assumed that it was indeed a carrot. (Zohary et al., 2000).
Roman literature did has an extensive mentions of the carrot, not only in texts but also in
depictions. At least three variations of carrots are shown in the literature, and it has clearly been
mentioned that this particular root could be eaten and cooked. Slow and steadily, the carrot
started to spread out across Europe. The Spanish got it in the 8 th Century, and it was given to
them by the Moors. Later studies show that during 10 th Century, it was discovered that the roots
in some regions of Europe, India, and some Asian regions were of purple shade. The carrot that
we see and eat today originated the region of Afghanistan. (Simon et al., 2007).
Simeon Seth, who was a scholar in the 11 th centry, shed some light on to carrots, and provided a
ton of details on yellow and red carrots. Then in the 12th Centry, Ibn al Awam did some research
on these roots and provided some information on them. During 14 th century, carrots appeared
once again in the research, this time in China, and then in 18 th Century, they appeared in Japan.
(Simon et al., 2000).
Some claim that the organge carrot did not come into being through natural phenomenon, in fact
they were grown by the people of Netherlands to match their Dutch flag. But these claims are
just claims, there is little to no evidence available to even support this argument. Carrots have
received multiple definitions over the centuries, but the modern day carrots were difined by John
Aubrey (1626–1697) who was an English antiquary : "Carrots were first sown at Beckington in
Somersetshire. Some very old Man there in 1668 did remember their first bringing
hither." European settlers introduced the carrot to colonial America in the 17th century.
(Rubatsky et al., 1999).
According to a research, the total carrot produce in year 2016 was 42.7 million tonnes. Most of it
came from Asia, in particular China. Europe also contributed a lot to this number, the least
contribution came from the American region. Carrot has been extremely important for quite a
while, and even now, it has great value. Not only is it used widely as food, it is also great for
garnishing due to its bright colors. Furthermore, it is one of the best and cheapest sources of
some of the most important nutrients including vitamin A, sodium, and carbohydrates. (Ahmad et
al., 2004).
Most commonly used liquid foods in everyday life are mostly perishable commodities. Total
soluble solid contents in commonly used liquid food are almost 8 to 16%. Different operations
required to deal liquid foods such as storage, packaging and transportation. All these operations
cost too much to preserve them and to transport them from one place to other place. There was
a need to develop some new processing techniques which should be suitable and also reduced
storage, packaging and transportation cost of the liquid foods. Concentration is one of the best
technique which is used to preserve foods and with this also reduced capital cost of storage,
packaging and transportation. Concentration reduces the volume of liquid foods by removing
moisture contents by evaporation. Concentration besides reducing cost also increased quality,
safety and shelf life of the product Major revolution in fruit juice industry came during world
war ΙΙ. Under vacuum water was evaporated from the lemon, orange and grapefruit juice and
dried fruit powder was prepared. Frozen concentrates were introduced during 1945-46 in the
industry and brought revolution in the beverage industry. In the late 1940’s, almost 60 to 70%
of orange crop of US was processed and larger amount produced by freeze concentration.
Freeze drying technology was commercialized in 1960’s and aseptic packaging was introduced
in 1970’s in the industry. Freeze concentration as compared to other concentration techniques
such as evaporation is very good. Water freezes in the product at freezing temperature and in
this way concentrated product is developed (Deshpande et al., 1984). Fruits and vegetables are
produced in larger quantities in Pakistan, but post-harvest losses are 25 to 40% and this is
causing a huge loss to economy. The processing of fruits and vegetables must be done in a way
so that their shelf life increases and the losses could be recovered. The different processing
techniques used especially to increase the shelf life includes coating, drying, freezing, canning,
concentrating and powder formation of the product (Abu-Jdayil et al., 2004; Laine et al., 2008).
For the development of concentrations of fruits and vegetables, different processing techniques
are used. In these processes, to concentrate the juice, removal of water and phase change of the
product is done. Processes in which change of phase required includes evaporation, distillation,
crystallization and freezing. In osmotic techniques such as direct osmosis and reverse osmosis,
phase change is not required. In the processes of evaporation and freezing, high rate of
evaporation is obtained at equilibrium phase and all the remaining techniques are based on
difference in velocity of equilibrium approach that’s why these techniques have typically no
equilibrium processes. Theoretical concepts, commercial design and suitability of the
techniques vary from product to product (Deshpande et al., 1984). Some other methods of
concentration are solar concentration, open cattle, flash evaporator, thin film evaporator, rotary
evaporator and vacuum evaporator. Solar concentration was used in previous times to separate
salt from seawater. Solar energy is used in this technique. Limitation of this technique is its
slow working process and only suitable for concentration of salt solutions. In open cattle
method, steam is used for heating purpose. This technique is used for preparation of soups and
different types of jams and jellies. It is mostly used in the preparation of maple syrup.
Limitation of this process is high temperature and longer concentration duration.
Thickening and burning of the sample with cattle wall slow down the concentration process and
also reduce the efficiency of heat transfer. Flash evaporator was designed in such a way to
overcome the flaws of open cattle technique. In this technique, food material and heating
medium both are in direct contact, so that concentration process time should be decreased.
Superheated steam of 150 ºC is used for concentrating juices. This technique destroys all the
vitamins, minerals and nutritional compounds present in the juice due to high temperature of
150ºC. Concentrates of fruits and vegetables are prepared to reduce volume of the product,
storage place and transportation cost but besides these benefits, it also increases the quality
attributes and nutritional profile of the concentrated product. Multi-stage evaporators were used
for the concentration of juices and this results into several adverse effects on quality of the
product, decreased natural antioxidants, loss of amino acids and cause discoloration of the end
product (Laine et al., 2008).
Membrane processes provide alternative techniques in response of traditional techniques which

are not suitable nowadays because they operate at very high temperature and change the phase of
the product by adding chemical preservatives (Daufin et al., 2001). Reverse osmosis (RO)
technique used to concentrate fruits and vegetable juices have been studied a lot to checked its
efficiency as compared to the conventional heating methods. This technique has higher retention
of nutritional and sensorial components with preservation of heat labile compounds (Jiao et al.,
2004). Limitation of the process is high pressure build up for the concentration of the product
and it costs too much for the operation. As compared to conventional heating methods, in reverse
osmosis lower concentration level is achieved (Jesus et al., 2007).
According to Maskan (2006), different evaporation techniques are used for the concentration of
fruits and vegetables by using heat as a source of energy. There are different methods of
evaporative concentration of fruits and vegetables majorly includes microwave heating, rotary
vacuum evaporation and evaporation at atmospheric pressure. In microwave heating, a
programmable domestic used microwave oven with maximum power of 800 W with 2450 MHz
frequency is utilized. Oven has abilities such as power adjustment and time control. If heating is
done above or below 350 W then some problems occurred during heating such as foaming,
charring and more time required for concentration. A sample of 500 mL is kept in the center of
microwave oven for a specific time and then removed after specific brix is attained. Rotary
vacuum evaporator is used to concentrate fruit juice by controlling number of revolutions at a
specific temperature. When required brix is attained then concentrate is removed from the flask
of the rotary vacuum evaporator. Evaporation at atmospheric pressure is used to concentrate
fruits and vegetable juice by using electromagnetic heater. Sample is kept in the heater at specific
temperature where concentrate of specific brixº is obtained. These heating techniques have some
drawback such color deterioration and loss nutritional compounds (Ahmad et al., 2004; Maskan
et al., 2002; Suh et al., 2003).
The principle of preservation by removal of water contents is used in syrup formation, fruits and
vegetables juice processing and in the preparation of jams and jellies. Concentrated products
which are most commonly prepared includes milk, fruits and vegetable juices, nectars, sugar
syrups, flavored syrups, jams and jellies, purees of tomatoes and different types of fruits and
vegetables. Three main factors which are very important for preparing a fruit concentrate are
residence time for the fluid in the concentrator should be less. Heat transfer surface temperature
must be low so that scorching should be avoided. Suitable source should be available to recover
the volatile flavor compounds while the water contents are evaporating from the juice.
Evaporation is the most common processing technique used in food industry for removing liquid
stream from the juices by vaporizing the water contents (Maskan et al., 2002). In evaporation
technique, higher temperature is used to concentrate the product and this changed the phase of
the product by removing water. By removing water at high temperature is very harmful for the
heat labile compounds such as color and flavor of the product. Damage occurred during this
process is irreversible and decreases the acceptance of the product at commercial level (Ellis et
al., 2003). Special control is required while using evaporator for concentrating the product as it
decreases the quality of the product (Macdonald et al., 2008).
Fruit juice concentrate required the partial evaporation of water contents from the juice, so that
soluble solid contents such as vitamins, minerals and sugar contents remain in more concentrated
form at the end (Sorour et al., 2013). Concentrates are prepared to allow the economy in storage
of the product, transportation, distribution and commercialization, as well as preservation of the
product by decreasing water activity. Traditionally, concentration is done by using high
temperature which significantly affects sensory attributes and quality of the product with
effecting nutritional contents and heat labile components of the end product (Alvarez et al.,
2000; Girard and Fukomoto, 2000).
Awareness in the use of energy consumption with respect to concentration, drying and
dehydration of food is increasing and gaining more importance in the food industry. Energy is
the most important factor while concentrating a food product and there is a need to use such a
technique of concentration which is more efficient respectively. In beverage industry, juices and
other products of fruits and vegetable juices are prepared from fresh juices, nectars and pulps
mostly. Economically and technically, it is not suitable to pack juices and other products
immediately for consumers because it requires more machinery and more capital cost. Therefore,
juices and other product produced as a result of different processing techniques are converted to
concentrates in all over the world (Assawarchan and Noomhorm, 2011).
New techniques used for concentration includes, freeze concentration, sublimation concentration,
membrane concentration (reverse osmosis and ultra-filtration) and vacuum concentration.
Processing techniques used for concentration such as freeze; sublimation and ultra-filtration
concentration techniques are very good techniques as these techniques worked at moderate
temperature. But these techniques involve high operating costs and are not suitable for the
industry (Jiao et al., 2004; Assawarchan and Noomhorm, 2011). Vacuum evaporation (VE) is a
new alternative technique used for the concentration of fruits and vegetable juices. This method
of concentration is producing an acceptable quality product according to the nutritional and
quality point of view. A combination of heating and vacuum system allows an easy and faster
speed mass and energy transfer at a lower temperature within a short duration. Due to the use of
low vacuum pressure, water evaporation is done at lower temperature with higher speed and also
improves the quality of the product. In this technique, energy is used more efficiently as
compared to the other concentration techniques (Assawarchan and Noomhorm, 2008). Vacuum
evaporation techniques have been successfully applied for the preparation of concentrates of
different fruit juices such as pineapple, mulberry, raspberry and pomegranate juices. This
technique is more suitable in the preservation of color, flavor, antioxidant, total phenolic contents
and the antioxidant activity of the end products as compared to the conventional methods of
concentration (Yousefi et al., 2012; Fazaeli et al., 2013). The main aim of Vacuum evaporation
technique was to develop good quality concentrate from different fruits and vegetable juices as
compared to the traditional methods of concentration such as rising film evaporator (RSE) and
rotary evaporator (RE) systems. In the development of vacuum evaporation technique, main
target was to develop such a system which should be energy efficient and also produced good
quality and nutritious end products.
Different techniques are used for the concentration of fruits and vegetable juices. Different types
of evaporators are used for the concentration of products. In selecting a good quality evaporator,
different considerations are kept in mind such as evaporation capacity and efficiency of energy
used for performing operation. High-temperature short-time evaporators are preferred where
products are heated at 90-105 ºC for only few seconds in the citrus industry for heat-sensitive
compounds of the juices (Saravacos and Kostaropoulos, 2002). Beverage industry also relies on
recovery of heat sensitive compounds of the juices to maintain the quality of the final product
after concentration. Small scale industries used batch recirculation type evaporators because they
can’t afford multi-effect (ME) evaporators as they consume larger investment due to use of
vacuum. Batch recirculation type evaporators performed at higher temperature for larger time
and results in low quality products with less nutritional values. This problem occurred due the
lower heat transfer rate of the evaporator. To overcome this problem, new techniques were
developed such as refractance window evaporator (RWE) was utilized which provides better
contact of heat transfer with liquid food and also provide good quality end product (Nindo et al.,
2004). Use of hot water or oil provide thermal energy to concentrate product in this manner
make refractance window evaporator (RWE) a unique technique of concentration and
temperature is remained at maximum 70 ºC due to evaporative cooling. Thermal energy of hot
oil or water is transferred through conduction process. Many nutrients are lost during this process
of thermal concentration by evaporation (Rodrigues et al., 2004).
Evaporation is such a process which is used for concentration of liquid foods in beverage
industry. Evaporation is sometimes mis concept with vaporization but both are different terms. In
vaporization, process liquid is changed to vapor form below its boiling temperature but in
evaporation process, liquid is changed to vapor form on boiling temperature only on the surface
of the liquid which is under consideration. Evaporators used in the industry are based on the best
suitability with energy efficiency and the economic cost for performing operation of evaporation.
Due to these reasons, evaporators are classified as energy saving evaporators, single effect
evaporators, multi-effect evaporators and vapor recompression evaporators. Single effect
evaporators are made in three functional sections only such as heat exchanger where liquid boils
and evaporate. In separation section, vapors leave the liquid and passes out. In condensation
section, evaporated vapors are condensed. In many evaporators, these three sections are present
in single vertical cylinder. Multiple effect evaporators are designed to overcome economic cost
and to increase energy efficiency of the system. Multi effect evaporators operate at low pressure
and based on the repeated use of the water vapors in the one operating unit. Vapor recompression
evaporation technology is alternative to multi effect evaporator to increase energy efficiency of
the system to save energy. Two types of vapor recompression evaporator technologies are used
which are thermal vapor recompressions (TVR) and mechanical vapor recompression (MVR).
Main features of the thermal vapor recompression technology are used when high pressure steam
is available, for saving cooling water and energy, operates close to design conditions and suitable
for low boiling changes. Mechanical vapor recompression systems, main features are most
suitable energy efficient system, very easy and simple to use, steam and cooling water
consumption in this system is nil and good for medium temperature products.( Earle, 2013).
Different types of evaporators used in the food industry are falling film evaporators, rising film
evaporators, plate evaporators, thin film evaporators, forced circulation evaporators, multi-effect
evaporators and vacuum evaporators. Working body of the falling film evaporator consists of
vertical tubes surrounded by jackets of steam. Vapors produced in the system flows parallel with
the liquid in the separator which is present at the bottom of the tube. Changes in pressure are
measured with pressure gauge at preheated entrance point. Rising film evaporator is a version of
long-tube vertical evaporator. Steam condensed in the tubes and boiling of the liquid is done
when vapors are produced in the bottom of the tubes. In this system, a thinner and faster speed
moving film is used. Due to the rapid speed of the film, heat transfer coefficient reduces and
boiling is done with in no time. As water and vapors are flowing in the parallel direction that is
why it is called rising film evaporator. Advantage of this system is boiling of the liquid is done
with same speed at all places of the tube. Disadvantage of this technique is prediction of heat
transfer is very difficult. Forced circulation is done through various operations such as keeping
pump outside the evaporator. Forced circulation evaporators produce high velocity with high
heat-transfer coefficient and smaller heat surface area. This system has large variety of
application such as presence of pump inside or outside of the evaporator. Tubes used can be
vertical or horizontal and boiling can be controlled (Hartel and Heldman, 2012).
This technique is more suitable for concentrating heat sensitive compounds. In thin film
evaporators, large diameter jacketed tubes are used in which liquid is spread and with the walls
of evaporator heating and vacuum conditions are provided to the product. Liquid material is
continuously spread with the walls of the evaporator with mechanical wipers and in this way
processing of viscous and highly sensitive compounds is done in a successful way. Different
heating medium in this technique can be used such as heated oil, steam, molten salt and heated
water into the jackets. Very high temperature deriving force is used due to less contact time and
can be produced product without quality deterioration. This technique can process highly
viscous, heat labile compounds as well as slurry. Disadvantage of this technique is most
expansive as compared to all other types of evaporators. Operating and maintenance cost is
higher due to movable parts of the thin film evaporators. Plate type evaporators are used in the
concentration of fruit juices, milk, soup stocks, tea and coffee extracts and others. This type of
evaporators has low cost of installation that is why it becomes very economical to install such
type of good devices. To make the heat transfer coefficient high, heat transfer area can be packed
into smaller volume.
Capacity of the evaporator can be controlled very easily by adding or removing plates in the
evaporator. Specialty of this type of evaporator is well suited for dairy, brewery and food
processing industries. Maximum protection is provided to color and flavor contents of the
product, as sample holding volume is low and temperature holding time is very low. Liquid
leakage chances are higher in this type of evaporator as compared to others. There are chances of
particulates limits due to the gaps between plates. In vacuum evaporation, low vacuum pressure
is used which evaporate viscous material at lower temperature than that of their boiling point.
This type of concentration can be applied on every liquid material at any vapor pressure. This
technique is generally used to boil water at room temperature than that boiling temperature and
this is done by using low vacuum pressure as compared to the standard atmospheric pressure.
This technique of concentration is very good because it protects nutritional components and
organoleptic properties, also improves color, flavor and appearance of the end product
(Saravacos and Kostaropoulos, 2002; Hartel and Heldman, 2012; Earle, 2013).
Effect of different concentration techniques on the safety, quality, sensory and shelf life of the
final product varied from technique to technique such as traditional processing techniques
damage all the nutritional contents of the product and economically costs much more for the
concentration of product. Vacuum evaporation, reverse osmosis and cry concentration techniques
were used for the preparation of concentrated product. Results were analyzed after few days and
it shows that there was no remarkable difference in browning and turbidity contents of the
product. Sensory quality of the product was also checked and all of these techniques have similar
properties except concentrate prepared by evaporation method (Sanchez et al., 2009). During
sensory evaluation of the concentrated product, results indicate that freeze concentration method
provide same sensory value such as in fresh juice as compared to vacuum concentration method
in which temperature is used which deteriorate quality, safety and nutritional components as well
as also damage the sensory properties of the product. Methods of concentration in which high
temperature or other heating material are used produced low-quality product with reduced
sensory properties. They just extend shelf life but all other characteristics of the processed
products are reduced. So, methods in which new techniques are used without using high
temperature are good and provide quality product with best sensory properties (Songsermpong
and Jittanit, 2010).
Vacuum concentration technique used in present research have many features such as vacuum
pressure 600-650 mmHg with temperature 50-60 ºC was used for the concentration of grapefruit
juice. Condensation of vapors was done between 35-40 ºC. As pressure used is low as compared
to the standard atmospheric pressure and product was concentrated at low temperature than that
of boiling temperature. Product prepared in this technique contains all the vitamins, minerals and
bioactive compounds in the final product. This technique of concentration is very good according
to the safety point of view and produce product which is of good quality and contained sensory
properties. Storage conditions have large impact on the safety, quality and nutritional profile of
the juices. Effect of storage at different conditions is different, for example storage temperature
and storage time have greater impacts on the product. If storage temperature is high it will cause
serious losses in heat sensitive components of the product and also helps in the growth of
thermophillic microbes such as bacteria and fungi. Storage time and temperature affect the
safety, quality, nutritional components and organoleptic properties of the product. Juice storage
should be discouraged to display in hot weather more than normal room temperature to maintain
concentration of production. Citrus fruits juices and other product showed similar effects during
storage at high temperature than that of room temperature (Njoku et al., 2011).
Processing techniques of elevated temperature are used nowadays for the preservation of juices.
Temperature of more than 90 ºC is used for short period of time for the processing of products
and is the most commonly used technique for the inactivation of microorganism and enzymes,
which are the most common inhibitor in the way of longer shelf life. Due to the high temperature
exposure, these thermal processing techniques have disadvantages for many food products such
as juices. Production of new products at elevated temperature from heat catalyzed reactions
causes changes in the larger molecules as well as induced deformation in the structure of plant
and animal cells resulted in the quality loss at the end of process. So, processing techniques used
high temperature during processing can cause undesired changes in the sensory properties, for
example changes produced in color, texture, flavor, taste, final appearance and bioactive
components of the product. Nowadays, ultrasound assisted non-thermal processing techniques
are used as alternative to elevated temperature or thermal processing techniques (Koshani et al.,
2015).
At the beggining of non-thermal processing techniques to check their potential that how much
these techniques are effective in the inactivation of microorganisms and enzymes and how much
extent these are effective to overcome the losses of thermal treatments (Mujica-Paz et al., 2011).
Non-thermal processing techniques can produce high quality juices with increased shelf life
while maintaining physicochemical and nutritional characteristics its efficiency is much better
than that of thermal treatments. New trends are going to be adapted to meet the consumer
demands and becoming the main objective of beverage industry in the world. Novel techniques
are being applied by the industry to produce ready-to-drink beverages and drinks containing
bioactive compounds which are becoming common in the world market (Barba et al., 2012).
Storage and processing techniques mostly affect the bioactive components of these beverages. In
order to compare the effect of different processing techniques such as high-pressure processing,
pulse electric field and thermal treatments at refrigeration storage temperature, results showed
significant difference in the concentration of the products. According to Plaza et al. (2011), high
pressure and low thermal treatment was applied on juices which showed a moderate decrease in
the carotenoid’s contents of the product. Morales et al., (2011) studied that carotenoids contents
of pulse electric field and thermally pasteurized juice which was stored at 4 ºC tended to
decrease as the time of storage increased, independent of the treatment applied.
Fruits and vegetable juices production and consumption are increasing day by day which are
increasing national economy, exports and profit of the beverage industry. With all these benefits,
there are also some flaws connected to it like outbreak of food borne diseases and spoilage
problems. These problems of spoilage and food borne diseases outbreaks are reported from last
two decades. Some of the food borne pathogens majorly including Escherichia coli (E. coli
O157:H7), salmonella species and cryptosporidium parvum were involved in food borne
outbreaks. These pathogens are causing great trouble to beverage industry and public health
authorities. These problems led to the development of new methods and techniques to control the
microbe’s level in the fruit juices and safety of the beverages. Different guidelines were
published to control the microbial pathogens in fruit juices by national food standard agencies.
HACCP rules were applied on the fruit juice and other fruit related industries with the 5-log
treatment of reduction for juices were applied. With these rules, certain control measures applied
during harvesting of fruit from farm to the consumption of end product. By following these rules
and control measures, food borne disease outbreaks and spoilage of foods reduced respectively
(Beuchat, 2002; Yaun et al., 2004; Grande et al., 2005; Buzrul et al., 2008). Attention has been
given to reduce or stop food borne outbreaks by finding the causing agent, source of tracking and
controlling agent to avoid re-occurrence of outbreaks. These approaches have been adopted
when food borne diseases outbreaks involve higher rate of morbidity and mortality impact. Food
spoilage outbreaks became the cause of recall of contaminated product from the market but this
cost too much. Capital loss in the form of reprocessing, consumer claims and costs of recall were
included (Dijksterhuis, 2007).
Fruit juices microbiology mainly depends on the type of microorganism taken as a target for the
safety and stability purpose of juice. Specific processing target will be selected for specific fruit
juice on the basis of mechanism selected for its preservation such as concentration, freezing,
pasteurization, dehydration and high-pressure processing and storage conditions with the
intended use of product by the consumer. Fruit juices from a large variety of microbes can be
contaminated from different ways. Besides, microbe’s benefits are distinct with behavior and
responses to the environment but possess some risks to consumer health (Lima et al., 2009).
In fruit juice industry, different factors affect microbial growth and survival which may have
some influentic effect on the stability and safety of fruit juices and fermented beverages. With
these factors, quality of ingredients, manufacturing, hygiene, processing, packaging and storage
conditions also contribute to microbiological quality of fruit beverages and other products of
fruits and vegetables (Doyle, 2009). Acidity and pH are most important factors which help in
controlling microorganisms in fruit juices (Mentz et al., 2010). Food-borne pathogens usually
grow at pH above 4.6 and pH below this level act as antimicrobial agent. Acid-tolerance of
microbes mostly decreased in order such as moulds and yeasts, alicyclobacilli, lactobacilli and
leuconostocs. Some pathogens in the food beverages can survive in such a way that they lived in
the juice but cannot multiply themselves in the product. With these benefits of pH and acidity,
some of the food-borne viruses have ability to survive pH and acid treatment by producing acid
tolerance in them (Baert et al., 2009). Carbonation and oxygen are used for the control of
microbial growth in carbonated drinks. Carbonation have ability to inhibit the growth of spoilage
microbes by stopping the cell division, uptake of amino acid, induction of sporulation and
lowering ctyoplasmic pH (Stratford, 2006).
Antimicrobial substances used in beverage industry including chemical substances which are
present naturally in the fruit are added intentionally. These antimicrobial substances decreased
the growth of microbes and also block the entry of microbes in the final product. Some of the
antimicrobial substances only act as bacteristatics or fungistatics and did not protect the food as
required for preservation. Antimicrobials are used with other methods of preservation in different
combinations in the form of hurdle technology (Viuda et al., 2008).
According to Molldrem et al., (2004) a study was conducted so that the lycopene content of red
carrots was examined and described that it has less amount than carotenoid amount required in
the orange carrots. Tanumihardjo et al., (2008) has described that in red carrot, lycopene content
varied from 50-100 ppm, which is like tomato concentrations. The year after, lycopene content
of red, ripe, raw tomatoes varied from 30 ppm to 42 ppm. Because of the presence of
anthocyanins, color of some carrots was purple. The current cultivars of purple variety carrots
include solid purple carrots usually described as black carrots. Carotene content in Purple carrots
were very low about 4-6 ppm while in purple orange carrots, it was 38-130 ppm that can contain
total carotene as that of typical orange carrots.
A study was conducted by Rubatzky et al., (1999) that nutrition provided by carrots were in the
form of different pigments like phytochemicals, anthocyanins, and other phenolic compounds.
Due to phytochemical content presence in stem of carrot that made it the main part of interest but
their research also has another parameter to focus that is fiber source. In yellow carrots, the
important pigment is lutein as they can contain about 1-5 ppm while only very low levels of
carotenes which is about 2-4 ppm as compared to orange carrots which has 95-311 ppm. The
number of carotenoids in white and yellow carrots were less that was about 2-6 ppm as compared
to dark orange carrot that varied 161 ppm FW which was greater than orange 99 ppm, FW
greater than purple-yellow 93 ppm FW greater than red 74 ppm FW and greater than purple-
orange 40 ppm FW carrots.
According to Grassmann et al., (2007) study was conducted and it was reported that phenolic
compounds were present in carrots. Those compounds having single aromatic ring were called
phenolic compounds. Chlorogenic acids are the principal phenolic compounds present which
were hydroxycinnamic acid derivatives derived by the esterification of some cinnamic acids, like
caffeic, ferulic, and p coumaric acids. These compounds play an important key role in the
organoleptic properties of fresh and processed form of carrots (Rubatzky et al., 1999). Several
chronic diseases were reduced by the consumption of chlorogenic acids. This research reported
that according to an estimate about 30% of intestinal absorption of chlorogenic acids were
observed.
According to Farah et al., (2008) extensive metabolism of the residues occurred by colonic micro
flora. Fresh juice pasteurization done by combining effect of HPCD (high pressure carbon
dioxide) and HHP (high hydrostatic pressure) treatments which is above 300 MPa. There is high
effect on the inactivation of quality enzymes by the effect of this combined process technique.
HPCD at a pressure of 4.80 MPa showed unwanted effects on the physiochemical parameters
without reference to the pressure level of HHP. No reactivation of aerobes and enzymes were
observed during the storage time period. No remarkable changes in the physical properties were
detected. Based on accessible data, a combined treatment of 2.94 MPa, HPCD and 400 MPa
HHP was complemented. This made an individual to perform HHP at developed pressures in the
effects on demolition of microorganisms and the inactivation of enzymes.
According to Silliker et al., (1981) study was done to observe the PEF (pulse electric field)
processing effect on physical properties like pH, Brix, conductivity, color, vitamin C, and metal
ion content and inactivation of E. coli 157:H7 in carrot juice-based drinks. As PEF processing
did not affect the physical properties of the juice and inactivation of initial micro flora and
inoculated were also observed so this can be useful technique applied to carrot juice-based drinks
to maintain the quality of juice-based drinks. Results reported in the study were important to
extend PEF technology to food products such as carrot juice-based beverage comprising an
important amount of protein. Overall results for both physical properties and microbial
inactivation were very favorable but evaluating the effect of PEF on sensory quality of carrot
juice-based beverage was also notable.
A study was conducted by Selma et al., (2004), which described that jam is a beneficial and
delicious means of preservative fruit. Chief factors involved for jam quality were processing
techniques, time and storage condition. Customarily, jam was treated with the application of
higher thermal treatments that report undesirable changes in the product quality that involve
appearance, flavor, nutritional and functional importance. In this study, MW (microwave
energy), Brix level and pH and water activity of jam gained by typical thermal heating. Results
obtained from this study suggested that severe thermal processing in jam manufacturing should
be avoided. Although gentle thermal processing is suggested as it donated to a required
consistency to the product.
CHAPTER 3
MATERIALS AND METHODS
3.1 Procurement of raw material
High graded carrots was bought from the bazaar in our area, and then cleaning were done which
included the cleaning from dust or dirt from the fruit. Then they were selected on these
paremeters: quality, color, and size. Damaged fruit were not used for the process. Selected fruit
were then taken to the processing hall of National Institute of Food Science and Technology.
Fruits were then washed, cleaned and dried before brought them towards juicer machine and then
cut into two pieces. To make carrot juice concentrate, extracted juice would then be used in
vacuum evaporator.
3.2 Preparation and selection of raw material

3.2.1 Grading and sorting
Carrot grading and sorting have been done on the basis of color, size, weight and quality
parameters of the fruit so that consistency of the research work will be achieved.
3.3 Sample preparation
After cleaning, washing and drying of the carrot, required measures were followed to make juice
of the carrot so that it was used in the vacuum evaporator to make carrot concentrate. Firstly,
wash and clean the carrot and dry them. After drying, cutting will be done and extract juice with
the help of rose head pulper machine. After the juice was extracted using rose head machine,
juice was further passed out from the fine pulper to make pulp of the juice. The purpose of the
fine pulper was to remove seeds, peel and any physical particle present in the juice and to make
the juice more cleared for further processing in vacuum evaporator.
3.4 Carrot concentrate using Vacuum evaporator
Carrot juice will be processed in the vacuum evaporator to make carrot concentrate of high
quality. In vacuum evaporator temperature and pressure kept low to avoid vitamins, minerals and
other nutritional contents from damage. Temperature will be kept at 50-60°C and pressure
maintained under 650 mmHg. Vacuum evaporator helps in making product in which color,
flavor and nutritional contents do not disappear. Juice was fed from the inlet of evaporator.
Vacuum evaporator was double jacketed, made up of stainless steel. The low temperature and
pressure of vacuum evaporator did not alter the color, flavor, vitamins, minerals and other
nutritional contents of the concentrated end product.
3.5 Treatment plan

Table 3.1 Samples were kept at room temperature and analysis of the carrot juice
concentrate was done at different brixº level. Following are the treatment plan:
Treatments Concentration (°Brix)

To 7
T1 10
T2 20
T3 30
T4 40
3.6 Analysis for vacuum evaporated carrot concentrate

3.6.1. Color
Vacuum evaporated grapefruit concentrate color, a* (a-greenness; a+ redness), b* (b- blueness;
b+ yellowness) and L*(lightness), were calculated using Minolta Chroma meter (CR-200,
Japan). The data obtained and corrected according to the method given by Patras et al. (2009)
with slight modification.
3.6.2. pH
Vacuum evaporated carrot concentrate’s pH can be defined as the negative log of hydrogen ions
concentration of the carrot concentrate. Method which was used for the evaluation of carrot
concentrate’s pH was given in official method of AOAC (2006). For acquiring maximum
accuracy in results, pH meter was calibrated with different ranges of buffer solutions such as 4, 7
and 10.
Advance digital pH meter was used for the determination of vacuum evaporated carrot
concentrate’s pH. First of all, the electrode of pH meter was washed, cleaned and dried. After
that, electrode of pH meter was dipped in buffer solutions to calibrate it. After calibration, the
electrode of pH meter was dipped into the sample of carrot concentrate to check the readings.
3.6.3. Titratable Acidity

To evaluate the acidity of vacuum evaporated carrot concentrate, protocol of titration was used
given by AOAC (2006).
Reagents
Phenolphthalein indicator
In acid-base titration, commonly used indicator is phenolphthalein. Phenolphthalein indicator
was made in laboratory by dissolving 1g powder of phenolphthalein in ethyl alcohol to make the
total volume up to 100 ml.
0.1N NaOH
To make 0.1N of NaOH solution, 4g sodium hydroxide (NaOH) was dissolved in 996 ml of
distilled water to make the total volume of 1000 ml.
Procedure
Take 10 g sample of vacuum evaporated carrot concentrate, poured it in flask containing 10 ml
distilled water and mixed it well using orbital shaker. Took 5 ml of mixed liquid sample in
titration flask and 2-3 drops of phenolphthalein indicator was added. 0.1N NaOH solution was
used for the purpose of titration. Titration was continued until light pink color appeared.
Following equation was used for the calculation of acidity percentage of carrot concentrate.
NaOH used × 0.0064

Acidity %= ×100
wt . of sample
3.6.4. Total phenolic contents
Total phenolic contents present in carrot concentrate were determined by Folin-Ciocalteu
colorimetric method given by Marsic et al (2011). Some changes were made in this method to
attain accurate results. Took 1g of carrot concentrate in test tube with the help of pipette and also
added 10 ml methyl alcohol in test tube. Sample was kept in sonicator for almost 30 minutes at
30 ºC. After 30 minutes of sonication, sample was centrifuged for 10 minutes at 2500rpm. After
centrifugation, filtration was done by using whatman filter paper. 7.5ml of 20% sodium
carbonate was added and put it in the dark for 1hour incubation. Sample absorbance was shown
at 765 nm wavelength and it was taken in triplicate. Gallic acid standard was used to evaluate the
absorbance of sample at 765 nm before it was feeding in the spectrophotometer. For the
preparation of gallic acid standard, took 25 mg of gallic acid and dissolved it in 25 ml of distilled
water. Concentrations of gallic acid were ranged from 0-450 μg/ml. These concentrations were
used to calculate the total phenolic contents present in vacuum evaporated grapefruit concentrate
with the help of following formula.
C=c × v /m
Where;
C = total phenolic contents (mg GAE /g)
c = concentration of gallic acid (mg/ml)
v = volume of extracted sample
m = weight of sample methanolic extract
3.6.5. Total sugars
Total sugars of vacuum evaporated carrot concentrate were determined by Lane and Eynon
method given by Hassanuzzaman et al. (2014)
Reagents
Phenolphthalein indicator
Phenolphthalein indicator was prepared by using 1g phenolphthalein powder in ethanol and
made the total volume 100 ml. Phenolphthalein indicator is a universal indicator and it is
commonly used for acid-base titration.
Methylene blue indicator
Methylene blue indicator was made by adding 100 ml of distilled water in 1 g of methylene blue.
Fehling’s A solution
Fehling solution A was made by the addition of 34.7 g of CuSO 4.5H2O in 465.3 ml of distilled
water to make the total volume of 500 ml.
Fehling’s B solution
Fehling solution B was made by dissolving 173 g of potassium sodium tartarate
(KNaC4H4O6.4H2O) and 50 g of sodium hydroxide (NaOH) in distilled water and made the
volume 500 ml.
Procedure
Almost 12.5 g of carrot concentrate sample was taken in conical flask. 2.5 gram of citric acid
was added in sample and boiled it for 2-3 minutes. After boiling, kept the boil concentrated
sample for 5 minutes to lower its temperature. After 5 minutes of cooling, 2-3 drops of
phenolphthalein indicator was added in sample and titrated it with NaOH solution until light pink
color appeared.
After that, hydrochloric acid (HCL) was added to the sample containing light pink color and
HCL was added till the light pink color disappeared. After the disappearance of light pink color
by the titration of given sample through HCL, 250 ml of total volume was made by the addition
of distilled water. Filtered the remaining solution by muslin cloth and poured into the burette.
Took 5 ml from Fehling solution A and 5 ml from Fehling solution B in a flask and boiled it for
few minutes. After boiling, 2-3 drops of methylene blue indicator were added and sample was
kept for 2-3 minutes. After that, titration would be done against sample solution and heating
continued of the Fehling solution during the titration process. Final reading was taken when red
brick color appeared.
Fehling solution factor ×Volume of sample used
Total sugar ( % )= × 100
wt of sample( ml)
*Fehling solution factor = 0.051

3.6.6. Total soluble solids (TSS)
Total soluble solid (TSS) contents of the vacuum evaporated carrot concentrate was determined
by using refractometer. It was done by following official method given by AOAC (2006) with
method number 983.17. Refractometer was calibrated by adjusting its nobe. Distilled water was
used to clean the prism of refractometer. Calibration of the refractometer was done to remove the
level of error in the end reading. A single drop of grapefruit concentrate sample was poured on
the surface of the prism. Reading was noted directly as ºBrix by seeing in the light at room
temperature.
3.6.7. Ascorbic acid (vitamin C)
Vitamin C present in vacuum evaporated carrot concentrate was determined by following
procedure given by Haile, (2013).
Reagents
Ascorbic acid contents of vacuum evaporated carrot concentrate was determined by following
reagents.
Standard ascorbic acid solution

Took 0.1g of ascorbic acid in volumetric flask and made the total volume 100 ml by adding
distilled water.
Dye 0.04% (2, 6 dichlorophenole indophenols dye)
Took a flask and add 0.04g of 2, 6 dichlorophenole indophenols dye in it. Distilled water was
added in it to make the total volume 100 ml.
Oxalic acid solution (0.4%)
Took 4g of oxalic acid and dissolved it in distilled water and made the volume up to 1000 ml.
Procedure for standard
Ascorbic acid contents of vacuum evaporated carrot concentrate was evaluated by oxidizing the
sample in acidic medium and titrated with 2, 6 dichlorophenole indophel dye that altered L
ascorbic acid into D ascorbic acid. Firstly, value of standard ascorbic acid was determined. 1ml
of standard ascorbic acid was taken and 1.5ml oxalic acid was added in it. Shake it well and
titrated it against a dye which was already taken in a burette. Then sample was titrated until light
pink color appeared. In the end, reading R1 (Volume of dye used against titration standard) was
noted.
Method for sample
2g sample of carrot concentrate was taken in a flask and 20 ml distilled water was added in it.
Mixed it well with the help of orbital shaker and took 10ml from that mixed sample and added it
with 25ml oxalic acid solution. After the addition of oxalic acid solution, filtered the sample with
the help of muslin cloth. Took 5 ml of the filtrate and added it in 7.5 ml of oxalic acid solution.
After that titrated against the dye until light pink color appeared. At the end, reading of R
(Volume of dye used against titration of sample) was noted. Vitamin C contents present in
vacuum evaporated grapefruit concentrate were evaluated by using the following equation.
1× R ×V
Ascorbic acid (mg/100ml juice) = × 100
R 1 ×W × V 1
Where;
R = Volume of dye used against the titration of sample
V = Volume of sample by adding 0.4% oxalic acid solution
R1 = Volume of dye used against the titration of standard
W = Weight of sample
V1 = Filtrate volume used
3.6.8. Anti-oxidant activity

Anti-oxidant activity of vacuum evaporated carrot concentrate was evaluated by following the
method given by Lutz et al. (2015). Anti-oxidant activity was determined by methanol and 2, 2-
diphenyl-1-picrylhydracyl (DPPH) dye. Took 5 ml of (0.1 M) solution of dye 2, 2-diphenyl-1-
picrylhydracyl in test tube contained 0.1 ml of methyl alcohol extracted vacuum evaporated
carrot concentrate sample. The sample was kept for 30 minutes at room temperature. After 30
minutes, samples were placed in spectrophotometer and were analyzed at 517 nm wavelength.
Spectrophotometer showed the absorbance value of radical scavenging activity of vacuum
evaporated grapefruit concentrated sample. Anti-oxidant activity of sample was calculated using
following formula.
Control OD−Sample OD
Anti-oxidant activity (%) = × 100
Control OD
3.6.9. Sensory analysis
Sensory properties of vacuum evaporated carrot concentrate were tested by preparing carrot juice
(Gupta et al., 2016).
3.7 Statistical analysis
Data was subjected to statistical analysis by using complete randomized design (two-way
factorial) method given by Montgomery (2008).
CHAPTER 4
RESULTS AND DISCUSSION
This study was done in order to check the suitableness of carrot concentrate at different level of
concentrations. Carrot juice was extracted and concentrate was made by using vacuum
evaporator. Five treatments were developed T0, T1, T2, T3 and T4 and concentrations of different
ºbrix were made such as 10, 20, 30 and 40 ºbrix. Treatment T 0 (7 ºbrix) taken as a controlled
sample. These concentrates were subjected to physico-chemical and sensory evaluation. The
purpose of this study was to develop, check the suitability and stability of carrot concentrate at
different ºbrix intervals and to increase the consumption of carrot concentrate at different
products. The results obtained from the present study are discussed in details as under.
4.1. Physicochemical analysis of carrot juice concentrate
4.1.1 Color
The appearance of food is one of the most important determinants of its appeal to consumers and
sales of the product respectively. Color readings are noted in three parameters like a*, b* and L*.
The 1st parameter a* indicated the greenness (-a) and indication of redness was denoted by (+a),
b* readings determine (-b) for blueness and (+b) evaluates yellowness and L* was the indication
of lightness. Calculate the hue angle after getting these values.
The results regarding analysis of variance for color values L*, a* and b* of vacuum evaporated
carrot juice concentrate were given in Table 4.1. Color readings for L* of vacuum evaporated
carrot juice concentrate varied significantly from 24.833±0.75 to 9.200±0.30. The highest value
change for L* was observed in T0 treatment 24.833±0.75 and the lowest L* value change was
observed in T4 treatment 9.200±030.
Color values for a* was significantly varied from 2.1967±0.20 to 7.6000±0.36. The maximum
value of carrot juice concentrate obtained was T4 treatment 7.6000±0.36 and the lowest value
was T0 treatment 2.1967±0.20. The maximum value observed for b* in Table 4.6 was T 4
treatment 10.533±0.58 and the minimum value obtained was T 0 treatment 3.700±0.20. There is a
significant relation between the treatments of b*.
Heat treatment and increasing concentration cause altering in color value. So, there was an
increasing trend in color as increasing level of concentration.
Table 4.1 ANOVA for L* of vacuum evaporated carrot juice concentrate
Source of Variance DF SS MS F
Treatments 4 494.397 124.349 171**
Error 10 7.287 0.727
Total 14 502.664
‫=٭٭‬P<0.01= Highly significant
Table 4.2 Mean for L* content of vacuum evaporated carrot juice concentrate
Treatments Mean ± SD
T0 24.833±0.75
T1 18.367±0.15
T2 18.767±0.13
T3 11.433±0.58
T4 11.200±0.30
T0 = Control (7 ºbrix)
T1 = 10 ºbrix of carrot juice concentrate
Table 4.3 ANOVA for a* of vacuum evaporated carrot juice concentrate
Treatments 4 73.8067 18.4517 112**
Error 10 1.6467 0.1647
Total 14 75.4533
Table 4.4 Mean for a* content of vacuum evaporated carrot juice concentrate
T0 2.1667±0.35
T1 5.4667±0.20
T2 6.4667±0.40
T3 7.6333±0.60
T4 8.6000±0.36
Table 4.5 ANOVA for b* of vacuum evaporated carrot juice concentrate
Treatments 4 110.316 27.5790 136**
Error 10 2.033 0.2033
Total 14 112.349
Table 4.6 Mean for b* content of vacuum evaporated carrot juice concentrate
T0 3.900±0.20
T1 5.600±0.60
T2 6.633±0.25
T3 9.300±0.45
T4 11.533±0.58
4.1.2. pH of vacuum evaporated carrot concentrate

pH can be defined as the negative log of hydrogen ion concentration which is significantly
influenced in the presence of alkaline and acidic compounds. It is a logarithmic scale used to
specify the basicity and acidity of a solution. pH is approximately the negative of the base 10
logarithm of the molar concentration. It is measured in units of moles per liter of hydrogen ions.
Sample with a Ph higher than 7 are basic and a pH less than 7 are acidic. Ph of the sample can be
determined using pH meter. Recently, there are three main theories used to evaluate acid-base
reaction; Arrhenius, Bronsted-Lowry and Lewis when determining pH.
pH of carrot concentrate decreased during storage due to the increased in acidity of the
concentration. ANOVA Table 4.7 showed that the relation between all the treatments were
highly significant. Results of pH level of all treatments obtained and their mean values are given
in table 4.8. Mean values for treatments T0, T1, T2, T3 and T4 are 4.1833, 4.0767, 3.8433, 3.1033
and 2.7500 respectively. These readings showed that each treatment have highly significant
effect on vacuum evaporated carrot concentrate. Maximum decrease in pH value was observed in
T4 treatment that was 2.7500 and highest value was observed in T0 which was 4.1833. The mean
values of T0, T1, T2, T3 and T4 were 4.1833±0.01, 4.0767±0.02, 3.8433±0.02, 3.1033±0.02 and
2.7500±0.03 respectively.
The mean results showed that there were increasing the concentration level of carrot juice the
values of pH were in decreasing trend at constant pressure and temperature. It was cleared from
table 4.8 the best value in carrot juice concentrate was T1 treatment.
Similarly the research conducted by Hamaran and Amutha, (2007) in making carrot juice
concentrate, showed almost same results for pH as it is shown in this work.
Table 4.7 ANOVA for pH of vacuum evaporated carrot concentrate
Treatments 4 4.78651 1.19663 97.7**
Error 10 0.12247 0.01225
Total 14 4.90897
Table 4.8 Mean for pH content of vacuum evaporated carrot concentrate
T0 4.1833±0.01
T1 4.0767±0.02
T2 3.8433±0.02
T3 3.1033±0.02
T4 2.7500±0.03
T0 =Control (7 °brix)
T1 =10 ºbrix of carrot concentrate
4.1.3. Titratable acidity (%) of vacuum evaporated carrot juice concentrate

It is the measurement of total amount of percent acid in the sample and describes in percent.
Acidity of food products represents the shelf life and stability of the product and acts as a
preservative agent against microbial growth. Product acidity is measured by using pH scale.
Product acidity is determined by pH of the product, if pH is higher than 7 it will be basic food
and if pH of food is less than 7 then we called as acidic food. pH less than 4.5 demonstrates food
as a highly acidic. Acidity has inverse relation with pH of the food. If acidity increased it means
pH decreased. Table 4.9 indicated that highly significant results observed in all treatments. The
mean value of unprocessed carrot pulp was 3.6267±0.005. It is cleared from the data the mean
value of T1 treatment was 4.3667±0.002. The mean value of T1 was greater than value of control
sample T0. As showed from the results, when we increased the concentration level of vacuum
evaporated carrot juice concentrate the mean value of acidity also increased. It was cleared from
the data that there was a direct relation between concentration level of vacuum evaporated carrot
juice concentrate and titratable acidity.
According to table 4.10, mean values obtained for treatments T0, T1, T2, T3 and T4 are
3.6267±0.005, 4.3667±0.002, 5.2700±0.006, 5.9667±0.003 and 6.4433±0.02 respectively. The
maximum value for acidity was observed in T4 with 6.4433±0.02 and the minimum value
obtained in T0 with 3.6267±0.005. Carrot juice concentrate contained weak ionizable acid that
was responsible for increasing in acidity by applying heat. Similar results were reported by
Scordino et al (2007); Raj et al. (2013) that acidity of carrot juice increased as increased in
concentration level. There was a direct relation between acidity and the concentration level of
vacuum evaporated carrot juice concentrate as increased in concentration of carrot juice it also
enhanced the acidity level.
Table 4.9 ANOVA for Acidity (%) of vacuum evaporated carrot juice concentrate
Treatments 4 15.8611 3.96528 95.8**
Error 10 0.4141 0.4141
Total 14 16.2752
Table 4.10 Mean for Acidity (%) of vacuum evaporated carrot juice concentrate
T0 3.6267±0.005
T1 4.3667±0.002
T2 5.2700±0.006
T3 5.9667±0.003
T4 6.4433±0.02
4.1.4. Total phenolic contents (mgGAE/g) of vacuum evaporated carrot juice

concentrate
The awareness about polyphenolic antioxidants has been enhanced greatly from the last decade
because their great capacity in scavenging free radicals that related with different human illness.
Phenols are aromatic compounds that contain one or more hydroxyl groups which are directly
linked to the benzene ring. Phenols are categorized as dihydric, trihydric and polyhydric on the
basis of hydroxyl groups. Phenolic compounds in vegetables and fruits have great health
promoting features due to its antioxidant potential and they also contribute to the color and flavor
properties of the end product. These compounds are used for the curement of many deficiency
disorders and also used an anti-bacterial, anti-carcinogenic, anti-inflammatory agent. ANOVA
Table 4.11 suggested that total phenolic contents were influenced by different treatments. The
mean value of unprocessed carrot juice concentrate T 0 treatment was 73.07±0.44. From the
statistical analysis, the mean value of T1 treatment was 80.20±0.84. It is cleared that the mean
value of T1 treatment was greater than the mean value of T 0 treatment. The mean values of all
treatments T0, T1, T2, T3 and T4 were 73.07±0.44, 80.20±0.84, 88.68±0.39, 98.65±0.54 and
110.91±0.66 respectively. The value in which maximum amount of total phenolic contents found
T4 was 110.91±0.66 and the lowest value observed was T0 with 73.07±0.44.
Table 4.11 showed that there was a highly significant effect of vacuum evaporated carrot juice
concentrate on the total phenolic contents. There was an increasing trend in the amount of total
phenolic contents as we increased the level of concentration of carrot juice concentrate. The best
result was determined by T4 which has total phenolic contents 110.91±0.66. Similar results were
found by Gorinstein et al. (2004); Musa et al. (2011) as they said total phenolic contents of
carrot juice were enhaced by increasing concentration level.
Table 4.11 ANOVA for TPC (mgGAE/g) of vacuum evaporated carrot juice concentrate
Treatments 4 2688.01 672.001 2227**
Error 10 3..02 0.301
Total 14 2691.02
Table 4.12 Mean for TPC (mgGAE/g) of vacuum evaporated carrot juice concentrate
T0 73.07±0.44
T1 80.20±0.84
T2 88.68±0.39
T3 98.65±0.54
T4 110.91±0.66
4.1.5. Total sugars (%) of vacuum evaporated carrot juice concentrate
Total sugar is considered to be the sum of all monosaccharides and disaccharides that consist of
glucose, lactose, fructose, sucrose, galactose and maltose are collectively called as total sugars.
Citrus fruits contain a large amount of sugars in it as shown in table 4.13 and table 4.14. This
study showed that all treatments have highly significant relation on the total sugars. The mean
value of unprocessed treatment T0 treatment vacuum evaporated carrot juice concentrate was
7.7533±0.61. The mean value of treatment T1 was 7.7933±0.47. It was cleared that total sugars
increased in ascending order when we increased the level of concentration of vacuum evaporated
carrot juice concentrate. Mean values of all treatments T0, T1, T2, T3 and T4 were 7.7533±0.61,
7.7933±0.47, 7.8400±0.19, 7.8700±0.35 and 7.9100±0.24 respectively.
Table 4.14 showed that all the treatments of vacuum evaporated carrot juice concentrate have
direct effect on total sugars. Highest mean value obtained in T 4 was 7.9100±0.24 and the
minimum value observed in T0 was 7.7533±0.61. The data from table 4.16 showed an increasing
trend as the concentration level increased. These readings are similar to (kelebek, 2009). A
research was conducted by Scordino et al. (2007) ; (Olsson et al. (2004) that total sugar contents
of different fruit juices and also in carrot increased significantly as increased in concentration
level .
Table 4.13 ANOVA for Total sugar (%) of vacuum evaporated grapefruit concentrate
Treatments 4 0.04580 0.01145 0.24**
Error 10 0.47613 0.04761
Total 14 0.52193
Table 4.14 Mean for Total sugar (%) of vacuum evaporated grapefruit concentrate
T0 7.7533±0.61
T1 7.7933±0.47
T2 7.8400±0.19
T3 7.8700±0.35
T4 7.9100±0.24
4.1.6. TSS (Total Soluble Solids) of vacuum evaporated carrot juice concentrate
All constituents other that water in the food commodities are said to be total soluble solids.
Proteins, carbohydrates, ash and all other constituents are considered as total soluble solids. Total
soluble solid content of a sample is determined by refractive index. By using a refractometer, it
can be measured and is referred to as a degree brix. Brix is the word used when a refractometer
equipped with a scale, based on the relationship between refractive index at 20 ᵒC and the
percentage by mass of total soluble solids of a pure sugar sample. It is used worldwide during the
processing of fruits and vegetables to determine the concentration of sugar in the products. This
measurement must be done at 20 ᵒC to get an accurate value. For preservation and good quality
of fruit juices, slight increase and retention of total soluble solids are required.
ANOVA table 4.15 showed that all the treatments of vacuum evaporated carrot juice concentrate
have highly significant relation between them. According to table 4.16, mean values for total
soluble solid content in carrot juice concentrate in all treatments such as T 0, T1, T2, T3, and T4 are
8.433±0.02, 10.373±0.54, 20.153±0.02, 29.223±0.01 and 40.083±0.54 respectively. Maximum
value of total soluble solids were observed in T4 (40.083±0.54) and the minimum value was
obtained in T0 treatment (8.433±0.02). During research of vacuum evaporated carrot juice
concentrate total soluble solid contents increased with the passage of time. A study was
conducted by Bhardwaj and Mukherjee, (2011) that total soluble solid contents of pineapple and
orange juice increased significantly. Similar results were obtained by Islam et al. (2015).
Table 4.15 ANOVA for total soluble solids (TSS) of vacuum evaporated grapefruit
concentrate
Treatments 4 2103.68 525.920 8139**
Error 10 0.65 0.65
Total 14 2104.33
Table 4.16 Mean for total soluble solids (TSS) of vacuum evaporated grapefruit
concentrate
T0 8.433±0.02
T1 10.373±0.54
T2 20.153±0.02
T3 29.223±0.01
T4 40.083±0.54
T0= Control (7 °brix)
T1= 10 ºbrix of carrot juice concentrate
4.1.7. Ascorbic acid (mg/100 ml) of vacuum evaporated grapefruit concentrate
Ascorbic acid (Vitamin C) is a very important water soluble vitamin, natural antioxidant and also
has medicinal properties as well. Vitamin C is very sensitive to heat treatment and oxidized very
quickly in the presence of oxygen. Ascorbic acid has been destroyed during processing and also
destroyed partially during the storage time due to its oxidation (Kabasakalis et al., 2000).
Concentration of vitamin C was analyzed at different concentration levels of vacuum evaporated
carrot juice concentrate. The statistical analysis of vacuum evaporated carrot juice concentrate
regarding the ascorbic acid contents was influenced at different ºbrix level. Results showed that
all the treatments have highly significant relation. The mean values and standard deviation of all
treatments regarding ascorbic acid contents are given in table 4.17. The mean value of
unprocessed carrot juice (T0) was 32.49±0.50 at concentration level of 10 ºbrix. Results showed
that level of vitamin C was highest at unprocessed carrot juice concentrate. When we increase
the concentration level of ascorbic acid was also increased. It determined that there was a direct
relation between ºbrix and ascorbic acid. Vitamin C content increased during the processing
through vacuum evaporator.
Average mean values of all treatments T 0, T1, T2, T3 and T4 were 32.49±0.50, 65.80±0.36,
103.09±0.69, 148.57±0.51 and 185.67±0.01 mg/100 ml respectively. Maximum value for
ascorbic acid was observed in T4 treatment and lowest value was evaluated for T0.
There was highly significant relation between all the treatments. Same results of ascorbic acid
were described by Scordino et al, (2007) ; Kelebek, (2010). They showed that concentration of
ascorbic acid present in carrot was increased as we enhanced the concentration level of grapefruit
juice. So, there was a direct relation between amount of ascorbic acid present in carrot and the
level of concentration, as concentration level increased the level of ascorbic acid was also raised.
Table 4.17 ANOVA for ascorbic acid (mg/100ml) of vacuum evaporated carrot juice
concentrate
Treatments 4 45543.5 11385.9 26301**
Error 10 4.3 0.4
Total 14 45547.9
Table 4.18 Mean for ascorbic acid (mg/100 ml) of vacuum evaporated carrot juice
concentrate
T0 32.49±0.50
T1 65.80±0.36
T2 103.09±0.69
T3 148.57±0.51
T4 185.67±0.01
T0 = Control (7 °brix)
4.1.8. Anti-oxidant Activity (%) of vacuum evaporated carrot juice concentrate
Deterioration in food can be controlled by these types of compounds. There are some unusual
sorts of substances which maintain barrier to control or lower down the oxidation and
deterioration of food commodity and are called as antioxidants. These reactions would occur due
to the presence of unbounded oxygen. ANOVA Table 4.19 is the indication of effect that was in
the vacuum evaporated carrot juice concentrate at constant temperature and pressure. The mean
value of antioxidants of unprocessed carrot juice concentrate T0 was 49.550±0.39. And the mean
value of vacuum evaporated carrot juice concentrate T1 was 56.450±0.44.
The mean value of T1 was greater than T0 value. Table 4.20 showed the mean value of all
treatments T0, T1, T2, T3 and T4 were 49.550±0.39, 56.450±0.44, 62.623±0.48, 69.703±0.48 and
76.133±0.40. The maximum value T4 was 76.133±0.40 and the lowest value T 0 was
49.550±0.39. Table 4.17 showed that there was highly significant effect of vacuum evaporated
carrot juice concentrate on the antioxidant activity. The data indicates that T 4 treatment at
concentration level of 40 ºbrix has the highest antioxidant activity. These reading showed that
there was an increasing trend between all the treatments and antioxidant activity of vacuum
evaporated carrot juice concentrate. Values were increased from 49.550±0.39 to 76.133±0.40%.
As concluded from this study, it was an increase in level of concentration of vacuum evaporated
carrot juice concentrate there would be an increase in antioxidant activity. The same result was
concluded by Gorinstein et al. (2004); Musa et al. (2011).
These researches showed that, by increasing level of carrot juice it also raised the anit-oxidant
capacity of the said fruit.
Table 4.19 ANOVA for Antioxidant activity (%) content of vacuum evaporated carrot
juice concentrate
Treatments 4 1323.92 330.981 4467**
Error 10 0.74 0.074
Total 14 1324.66
Table 4.20 Mean for Antioxidant activity (%) of vacuum evaporated carrot juice
concentrate
T0 49.550±0.39
T1 56.450±0.44
T2 62.623±0.48
T3 69.703±0.48
T4 76.133±0.40
4.2 Sensory evaluation of vacuum evaporated carrot juice concentrate
Sensory evaluation is done to decide and evaluates the product quality. It is defined as a
scientific technique that uses human senses (taste, smell, sight, touch and hearing) to perfoem
sensory analysis. Sensory evaluation can be done through panel of upskill judges as well as by
consumer acceptability. Organoleptic properties are the one of the most important factor that
plays important role in influencing the acceptability of product. The product which have
appealing color, good flavor and taste is most likely accepted by the customers and are more
preffered for consumption. Majorly the quality of product is dependent on sensory characteristics
and after that the price factors comes on second number in product acceptability. The sensory
evaluation was done according to 9-point hedonic scale as described by Gupta et al. (2016).
4.2.1 Color of carrot juice

Color is the most vital factor and first perception of an eye perceived by the consumer and
discoloration or any change in color may significantly influence the acceptability of end product.
Table 4.21 showed the effect of change in color on vacuum evaporated carrot juice concentrate
while changing the level of concentration (ºbrix). The mean value of unprocessed carrot juice
concentrate T0 was 7.8300±0.07. The mean value of all treatments T 0, T1, T2, T3 and T4 were
7.8300±0.07, 8.1133±0.08, 8.3367±0.07, 8.5167±0.05 and 9.2167±0.04 respectively. It was
cleared from the results that T1 has the maximum mean value while T 4 got minimum mean value.
There was highly significant effect on all treatments for color. The best treatment was T 1 whose
mean value was 8.1133±0.08. Therefore it contained best color appearance.
Table 4.21 ANOVA for Color analysis of carrot juice
Treatments 4 3.27483 0.81871 146**
Error 10 0.05627 0.00563
Total 14 3.33109
Table 4.22 Mean for color analysis of carrot juice

T0 7.8300±0.07
T1 8.1133±0.08
T2 8.3367±0.07
T3 8.5167±0.05
T4 9.2167±0.04
4.2.2 Flavor of carrot juice
There are multiple definitions of flavor, it has been described in so many ways, but we can call it
an amalgam of aroma, the sensation you get in the mouth and most importantly, the taste. All of
these come together to form the flavor, which is what appeals to the customer. As shown in
Table 4.23, there was substantial impact of vacuum evaporated carrot juice concentrate for all
treatments on flavor. Mean value of unprocessed carrot pulp T0 was 7.5300±0.46. Table 4.24
showed the mean values for vacuum evaporated carrot juice concentrate T 1, T2, T3 and T4 were
8.4300±0.08, 7.1167±0.07, 6.3467±0.05 and 5.1200±0.04 respectively. Maximum value
observed in T1 treatment and the lowest value for T 4 treatment. T1 remained the best treatment
whose score 8.4300±0.08 was high among all.
4.2.3 Taste of carrot juice

A ton of products are in the market, but the one thing that attracts the buyers is taste. It must be
ensured that the ingredients put in a product are perfectly balanced in order to maintain good
sweetness and delicious taste of carrot juice concentrate. Taste residues at the core of desirability
of any food commodity. Table 4.25 showed that it was highly significant effect of all treatments
for vacuum evaporated carrot juice concentrate on taste. Mean value of unprocessed carrot pulp
treatment T0 was 7.3600±0.08. Table 4.26 indicated the mean values of vacuum evaporated
carrot juice concentrate T0, T1, T2, T3 and T4 were 7.5933±0.09, 7.8367±0.07, 8.2033±0.05 and
8.4567±0.04. Best result showed by treatment T 4 with high score 8.4567±0.09 as compared to
rest of the treatments.
4.2.4 Overall Acceptability of carrot juice
ANOVA table 4.27 showed the effect of vacuum evaporator on carrot at different concentration
level. The mean value of treatment T0 was 7.7333±0.08. Maximum value was 8.1833±0.08
showed by treatment T1 and minimum value was 6.7367±0.03 showed by treatment T4. There was
highly significant relation between all the treatments for overall acceptability. Mean values for
T1, T2, T3 and T4 were 8.1833±0.08, 7.4267±0.29, 7.0800±0.04 and 6.7367±0.03 respectively.
Best result showed by treatment T1.
Table 4.23 ANOVA for Flavor analysis of carrot juice

Treatments 4 18.7768 4.69421 625**
Error 10 0.0751 0.00751
Total 14 18.8520
Table 4.24 Mean for flavor analysis of carrot juice

T0 7.5300±0.46
T1 8.4300±0.08
T2 7.1167±0.07
T3 6.3467±0.05
T4 5.1200±0.04
Table 4.25 ANOVA for Taste analysis of carrot juice
Treatments 4 2.37313 0.59328 83.5**
Error 10 0.07107 0.00711
Total 14 2.44420
Table 4.26 Mean for taste analysis of carrot juice concentrate

T0 7.3600±0.08
T1 7.5933±0.09
T2 7.8367±0.07
T3 8.2033±0.05
T4 8.4567±0.04
Table 4.27 ANOVA for Overall Acceptability of carrot juice
Treatments 4 3.78817 0.94704 156**
Error 10 0.06087 0.00609
Total 14 3.84904
Table 4.28 Mean for overall acceptability analysis of carrot juice

T0 7.7333±0.08
T1 8.1833±0.08
T2 7.4267±0.29
T3 7.0800±0.04
T4 6.7367±0.03
T1 = 10 ºbrix carrot juice concentrate
CHAPTER 5
SUMMARY
As the population increases in the world day by day so the demand in their food consumption
also increases but due to shortage, the food supply is not distributed equally. The major issue is
post-harvest loss. According to an estimate, 35-40% loss of fruits and vegetables occur including
5-8% at the time of harvesting, 15-20% during the management of harvested crop, 5% at the
storage and 10-12% loss of food while transportation. To reduce the risks of these losses, there is
a need to develop new technologies and processing techniques which have ability to increase the
shelf life of perishable fruits and vegetable commodities and should be cost effective and energy
efficient. The increasing knowledge of consumers pertaining to the relation among food and
health is gearing up the food industry. Latest techniques such as vacuum evaporation, high
pressure, nanotechnology, irradiation, freeze drying etc., are moderately used to maximize the
nutritional properties of foods, while new ingredients with functional properties take part in
improving health.
Carrots (Daucus carota) are the most versatile vegetable which is reddish or orange in color. The
original color of carrots was yellow and purple, which is defined in the 10 th century in Iran. In
2016, world production of carrots (combined with turnips) was 42.7 million tones,
with China producing 48% of the world total (20.5 million tones). Other major producers were
the European Union, Uzbekistan, Russia, United States, and Ukraine. Among all the countries
three top of the carrot producing countries are China, Russia, and the United States which
produce it internationally and contribute about 50% of the world carrot production. Health
benefits of carrots qualified by intake of vitamin A and availability of some pigments. Whole
food-based methods by using functional foods like bio fortified carrots to enhance health are
now common. When carrots are compared with the other vegetables it contains the high amount
of the vitamin B like thiamin, riboflavin and niacin as compared to others. Some minerals like
calcium were less effected by cultivar while minerals like copper and zinc valued more by
cultivar.
The research done was conducted to check the stability and composition of carrot juice
concentrate at different concentration levels (ᵒbrix). During this research, different
physicochemical analysis and sensory evaluation was carried out to determine the stability and
composition of vacuum evaporated carrot juice concentrate at different concentration levels. For
this study, 5 different treatments were made which were then marked as T 0 (control treatment at
7 ºbrix), T1 (10 ºbrix of carrot juice concentrate), T2 (20 ºbrix of carrot juice concentrate), T3 (30
ºbrix of carrot juice concentrate) and T4 (40 ºbrix of carrot juice concentrate). Physicochemical
analysis was done and concentrate was used in carrot juice. In physicochemical analysis of
vacuum evaporated carrot juice concentrate, different analysis were perfomed including pH,
titratable acidity, total soluble solids, total sugars, antioxidant activity, color, ascorbic acid and
total phenolic content. The concentration level had great impact on all analysis.
The mean value of pH of vacuum evaporated carrot juice concentrate was in ranged from
4.1833±0.01 to 2.7500±0.03. Mean value of ascorbic acid of vacuum evaporated carrot juice
concentrate at different concentration level was changed from 32.49±0.50 to 185.67±0.01
(mg/100g). Antioxidant activity of carrot juice concentrate was 49.550±0.39 to 76.133±0.40(%
DPPH inhibition). Total phenolic contents mean values were ranged from 73.07±0.44 to
110.91±0.66 (mgGAE/100g). Total phenolic contents were increased as we increased the level of
concentration. Titratable acidity of vacuum evaporated carrot juice concentrate was changed
from 3.6267±0.005 to 6.4433±0.02 (%). Total sugars had a direct relation with the concentration
level of vacuum evaporated carrot juice concentrate and their mean value was ranged from
7.7533±0.61 to 7.9100±0.24 (%). Total soluble solids mean value was changed to 8.433±0.01-
40.083±0.54.
Mean values of color were 7.8300±0.75 to 9.2167±0.30. Sensory evaluation of vacuum
evaporated carrot juice concentrate and the statistical observation showed that carrot juice made
from treatment T1 was best. It has best aroma and taste, so it has significance change.

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UNIVERSITY OF AGRICULTURE FAISALABAD

National Institute of Food Science & Technology

Name of student: Alina Farooq

Registration No: 2017-ag-239

Supervisor Name: Dr. Muhammad Atif Randhawa

Dr. Muhammad Atif Randhawa (Chairman) atifrandhawa@yahoo.com

Dr. Syed Qamar Abbas (Member) qamar.abbas@uaf.edu.pk

Dr. Muhammad Shahid (Member) mshahiduaf@yahoo.com

Although carrots do not provide an important number of calories to diet, but

Vacuum evaporation is a new technique which is producing products of

• Development of carrot juice concentrate by using vacuum evaporator.

Membrane processes provide alternative techniques in response of traditional techniques which

3.1 Procurement of raw material

3.2 Preparation and selection of raw material

3.5 Treatment plan

Treatments Concentration (°Brix)

3.6 Analysis for vacuum evaporated carrot concentrate

3.6.3. Titratable Acidity

NaOH used × 0.0064

*Fehling solution factor = 0.051

Standard ascorbic acid solution

3.6.8. Anti-oxidant activity

Table 4.1 ANOVA for L* of vacuum evaporated carrot juice concentrate

Treatments 4 494.397 124.349 171**

Error 10 7.287 0.727

‫=٭٭‬P<0.01= Highly significant

Table 4.3 ANOVA for a* of vacuum evaporated carrot juice concentrate

Treatments 4 73.8067 18.4517 112**

Error 10 1.6467 0.1647

‫=٭٭‬P<0.01= Highly significant

Table 4.5 ANOVA for b* of vacuum evaporated carrot juice concentrate

Treatments 4 110.316 27.5790 136**

Error 10 2.033 0.2033

‫=٭٭‬P<0.01= Highly significant

4.1.2. pH of vacuum evaporated carrot concentrate

Table 4.7 ANOVA for pH of vacuum evaporated carrot concentrate

Treatments 4 4.78651 1.19663 97.7**

Error 10 0.12247 0.01225

‫=٭٭‬P<0.01= Highly significant

Table 4.8 Mean for pH content of vacuum evaporated carrot concentrate

4.1.3. Titratable acidity (%) of vacuum evaporated carrot juice concentrate

Treatments 4 15.8611 3.96528 95.8**

Error 10 0.4141 0.4141

‫=٭٭‬P<0.01= Highly significant

4.1.4. Total phenolic contents (mgGAE/g) of vacuum evaporated carrot juice

Treatments 4 2688.01 672.001 2227**

Error 10 3..02 0.301

‫=٭٭‬P<0.01= Highly significant

Treatments 4 0.04580 0.01145 0.24**

Error 10 0.47613 0.04761

‫=٭٭‬P<0.01= Highly significant

Treatments 4 2103.68 525.920 8139**

Error 10 0.65 0.65

‫=٭٭‬P<0.01= Highly significant

4.1.7. Ascorbic acid (mg/100 ml) of vacuum evaporated grapefruit concentrate

Treatments 4 45543.5 11385.9 26301**

Error 10 4.3 0.4

‫=٭٭‬P<0.01= Highly significant

4.1.8. Anti-oxidant Activity (%) of vacuum evaporated carrot juice concentrate

Treatments 4 1323.92 330.981 4467**

Error 10 0.74 0.074

‫=٭٭‬P<0.01= Highly significant

4.2.1 Color of carrot juice