An investigation on continue system carob extraction

ABSTRACT AN INVESTIGATION ON CONTINUE SYSTEM CAROB EXTRACTION İrfan TURHAN M. Sc. Thesis in Food Engineering January 2005, 63 pages In this study, optimization of extraction conditions of carob fruit was investigated. Cultivated carob fruits grown in mediterranean coast in Turkey were used as raw materilals after removing the seeds. Amounts of raw material and solvent flow were stable but solvent temperatures were used as variable factors. In addition to continued extraction, laboratory scale extraction experiments were performed at 20°C, 50°C and 85°C soluble dry matter increase, diffusion of phenolic compounds and formation of 5-HMF (5-Hydroxymemyl-furfural) were defined and modelled mathematically depending on extraction temperatures and time. Furthermore, pH, titratable acidity, crude fiber and amount of total nitrojen were determined. In addition, energy consumptions were determined depending on electricity and fuel uses during the extraction processes. The data were then evaluated statistically. KEWORDS: Carob bean, extraction, diffusion, phenolic compounds, 5-HMF COMMITEE: Prof. Dr. Muharrem CERTEL Assoc. Prof. Dr. Ahmet KÜRKLÜ AsstProf. Dr. Mustafa KARHAN (Adviser) u