| Author | Jayant, Desai Ramchandra |
| Call Number | AIT Thesis no.AE-99-12 |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering |
| Publisher | Asian Institute of Technology |
| Abstract | Development of new processes and new equipment are required due to the increasing demand of fruit products like puree, juices, etc. This is true for mango, which is an important fruit in India and Thailand. Knowledge of rheological and thermal properties of fluid food are essential for the economical and efficient design any unit operation. Mango pulp is highly viscous which makes handling of the same a problem. The use of enzymes to overcome problem associated with this was accounted in this work. Alphanso mangoes from India and the Choak anant mangoes from Thailand were studied in this work. Using the Response Surface Methodology for experimental design with enzyme concentration (0.025-0.l %), treatment temperature (30-60 °C), and incubation time (30-90 min) as independent variables, the apparent viscosity (at 120 rpm) was measured as response variable. The results were fitted to second order polynomial and best conditions for low apparent viscosity were determined. The result shows that the apparent viscosity of mango pulp decreases about 60 to 65 % after hydrolysis with pectinase enzyme. The enzyme treated mango pulp required time of concentration, a third less than the natural pulp to double brix value. This mango pulp with reduced viscosity could also be suitable for increase filtration to get clarified mango juice. Cloud settling which leaves a clear supernatant on top is a big problem for juice producer. This cloud is responsible for flavor, color and appearance. Maintenance of cloud along with prolonged suspension of solids with proper rheological properties and appearance is preferred by many consumers. These are the main primary goals in the production of juice. Addition of stabilizers like xantan gum (0.02 and 0.04 %), carboxy methylcellulose (0.2 and 0.4 %), pectin (0.01 and 0.2 %), and cassava starch (0.5 and 1 %) with and without partial hydrolysis of the mango pulp by enzyme were also studied in this work. It was possible to get mango juice with very good stability upto a shelf life of one month as studied in this work. |
| Year | 1999 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Rakshit, S. K. |
| Examination Committee(s) | Jindal, V. K. ;Athapol Noomhorm |
| Scholarship Donor(s) | Asian Institute of Technology Partial Scholarship |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1999 |