Syrup of natural carob sugars and a process for its production using Response Surface Methodology

Abstract

Experimental design was used to investigate the effect of three parameters (extraction temperature, extraction time and ratio of water to pulp) on syrups yields. The ranges of the factors investigated were 20–45°C for extraction temperature (X1), 1–3h for extraction time (X2) and 1–3 for extraction ratio of water to pulp (X3).  The extracting parameters for syrups yields were optimized by using three-factor-three-level Box Behnken design (BBD) and response surface methodology based on the single-factor experiments. As results, the optimum conditions were extracting temperature 43.45°C, extracting time 2.40 h and the ratio of extraction solvent (water) to pulp (v/w) 2.27. Under these conditions, the experimental values were in close agreement with values predicted by the model and for wish. Predicted yield of syrup extracted is 39.51 %.

Keywords: Carob pods; pulp; Syrup yield; Optimization experiment; Box Behnken design.