Application of central composite face centered design for the optimization of multiple-pass ultrasonication with mechanical homogenization (MPUMH) for carrot puree processing

Abstract

Multiple-pass ultrasonication with mechanical homogenization was used as a novel method for the processing of carrot puree. The experimental design was based on the face centered composite design using response surface methodology. The carrot puree was assessed for its physical, chemical and nutraceutical properties. Significant difference (p ≤ 0.05) was recorded for bostwick consistency, sedimentation index, phase volume, color, particle size distribution and β-carotene content. Process optimization was based on the selected responses through a desirability function. Ultrasonication for 9 min followed by mechanical homogenization for 1 min, subjected to 3 passes, gave the optimum results with d (0.1), d (0.5) as 142.19 and 327.89 μm; β-carotene (1471.58 μg/g) and “a” value (21.42) with a composite desirability (0.85). The variation between the predicted and experimental values was <12%. This study is the first attempt towards using a combination of ultrasonication and mechanical homogenization for carrot puree processing.