SavedAdd your journal

Journals / Sakarya University Journal of Science / 2026 / Volume: 23 Issue: 5

An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method

Ufuk Durmaz(SAKARYA UNIVERSITY)0000-0001-5534-8117
Mehmet Berkant Özel(SAKARYA UNIVERSITY)0000-0002-2439-1494
Pages
—
Publication Date
2019-10-01
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, the effects of parameters such as water quantity, extraction temperature, duration and the batch number that affect the quality of molasses were experimentally investigated by being used Taguchi method.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The carob, a perennial plant, is grown in regions where the Mediterranean climate is dominant.
📊
Key Findings & Data:Increasing the amount of water in extraction decreases production efficiency and quality while increasing energy consumption.
💡
Conclusion & Impact:In this study, the effects of parameters such as water quantity, extraction temperature, duration and the batch number that affect the quality of molasses were experimentally investigated by being used Taguchi method.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:sugar extraction · Mass Transfer · Taguchi Method

Abstract

The carob, a perennial plant, is grown in regions where the Mediterranean climate is dominant. Because of its properties, it is preferred in many sectors especially in the food and health sectors. Carob is mostly used as sugar and molasses. Moreover, seeds of carob are also used as thickening material in the food sector and its residue is utilized as animal feeding stuff as well. Molasses are mostly produced from carob, grape, mulberry, apple, and pear for many years in Turkey. Molasses production is different from each other with regard to the structure of each fruit. Molasses are produced by pressing in the event of soft. The molasses of hard dried fruits such as carobs which cannot be pressed are obtained by extraction method using water. The parameters which are important for the quality of product such as extraction temperature and duration are not taken into account in the carob molasses obtained by traditional methods. Increasing the amount of water in extraction decreases production efficiency and quality while increasing energy consumption. In this study, the effects of parameters such as water quantity, extraction temperature, duration and the batch number that affect the quality of molasses were experimentally investigated by being used Taguchi method.

🔖

Cite This Article

Durmaz, U., Özel, M. B. (2019). An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method. Sakarya University Journal of Science, Volume: 23 Issue: 5. https://doi.org/10.16984/saufenbilder.541940

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (19)

  1. K. Rtibi, S. Selmi, D. Grami, M. Amri, B. Eto, J. El-benna, H. Sebai, and L. Marzouki, “Chemical constituents and pharmacological actions of carob pods and leaves (Ceratonia siliqua L.) on the gastrointestinal tract: A review,” Biomed. Pharmacother., vol. 93, pp. 522–528, 2017.
  2. N. Başak Özhan, “Depolama Süresince Keçiboynuzu Pekmezinde Enzimatik Olmayan Esmerleşme Reaksiyonları Kinetiği,” Ankara Üniversitesi, 2008.
  3. S. Khatib and J. Vaya, Fig, carob, pistachio, and health, First Edit. Elsevier Inc., 2010.
  4. A. Mulet, J. Fernández-Salguero, J. V. García-Pérez, and J. Bon, “Mechanistic modeling to address process analysis: Kibbles of carob (Ceratonia siliqua, L.) pod extraction,” J. Food Eng., vol. 176, pp. 71–76, 2016.
  5. I. Turhan, N. Tetik, M. Aksu, M. Karhan, and M. Certel, “Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.),” J. Food Process Eng., vol. 29, no. 5, pp. 498–507, 2006.
  6. F. Şenay, “Keçi̇ boynuzundan sıvı şeker üreti̇mi̇,” Yıldız Teknik Üniversitesi, 2009.
  7. Ö. Demirtaş, “Keçiboynuzu (Ceratonia Siliqua) çekirdeklerinden gam üretim yollarının araştırılması,” Çukurova Üniversitesi, 2007.
  8. M. Yalçın Yılmaz, “Keçiboynuzu Suyu Üretim Teknolojilerinin Geliştirilmesi,” Yıldız Teknik Üniversitesi, 2009.
  9. Ü. Yurdagel and İ. Teke, “Keçiboynuzu Meyvesinin Kavrulması ile Oluşan Renk Değişimlerinin Araştırılması,” Keçiboynuzu Meyvesinin Kavrulması ile Oluşan Renk Değişimlerinin Araştırılması, 1985.
  10. İ. Turhan, “Sürekli Sistemde Keçiboynuzu Ekstraksiyonu Üzerine Araştırma,” Akdeniz Üniversitesi, 2005.
  11. C. McDonnell and B. K. Tiwari, “Ultrasound: A Clean, Green Extraction Technology for Bioactives and Contaminants,” Compr. Anal. Chem., vol. 76, pp. 111–129, 2017.
  12. N. Tetik and E. Yüksel, “Ultrasound-assisted extraction of d-pinitol from carob pods using Response Surface Methodology,” Ultrason. Sonochem., vol. 21, no. 2, pp. 860–865, 2014.
  13. B. A. Sarvin, A. P. Seregin, O. A. Shpigun, I. A. Rodin, and A. N. Stavrianidi, “A novel strategy for isolation and determination of sugars and sugar alcohols from conifers,” J. Chromatogr. B Anal. Technol. Biomed. Life Sci., vol. 1092, no. May, pp. 138–144, 2018.
  14. A. W. Go, A. T. Conag, and M. M. N. Bertumen, “Taguchi method to improve the production of sugar-rich hydrolysate from non-delipidated spent coffee grounds, and subsequent recovery of lipids and bioactive compounds,” Biofuels, vol. 7269, pp. 1–13, 2017.
  15. R. Ravanfar, A. M. Tamadon, and M. Niakousari, “Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method,” J. Food Sci. Technol., vol. 52, no. 12, pp. 8140–8147, 2015.
  16. S. Ghasemian, K. Rezaei, R. Abedini, H. Poorazarang, and F. Ghaziani, “Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design,” J. Food Sci. Technol., vol. 51, no. 3, pp. 440–448, 2014.
  17. N. Ozsoy, M. Ozsoy, and A. Mimaroglu, “Taguchi Approach to Tribological Behaviour of Chopped Carbon Fiber-Reinforced Epoxy Composite Materials,” Acta Phys. Pol. A, vol. 132, no. 3–II, pp. 846–848, 2017.
  18. N. Taoualit, F. Z. Azzazi, N. E. Benkadi, and D. E. Hadj-Boussaad, “Extraction and transport of humic acid using supported liquid-membrane containing trioctyl phosphine oxide (TOPO) as the carrier,” Acta Phys. Pol. A, vol. 130, no. 1, pp. 115–121, 2016.
  19. J. P. Holman, Experimental methods for engineers, vol. 9, no. 2. 1994.