{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15455"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15455","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Quality optimisation of carrot juice","abstract":"The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease. ... For this strategic investigation on processing suitability, four commercially available Australian carrot varieties (two traditional and two more recently developed) were selected. Nutrient contents have been measured including moisture, protein, crude fibre, pectin, vitamins (Bi, B2,, C and Carotenes) and minerals (Ca, Fe, K, Mg and Na). Small variations in macronutrients and mineral composition were observed between the varieties. Parameters used industrially to indicate juicing potential were also assessed. Considerable variation in yield and colour characteristics of juices prepared from the different varieties was observed. As a result of this strategic study, suitable processing carrot varieties, blanching indicator enzyme, blanching regime, concentration technique and storage conditions have been established. A recommended processing protocol has also been developed for the commercial processing of carrot juice. This approach is suitable for the production of carrot juice concentrate having optimal quality characteristics.","abstract_html":"The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease. ... For this strategic investigation on processing suitability, four commercially available Australian carrot varieties (two traditional and two more recently developed) were selected. Nutrient contents have been measured including moisture, protein, crude fibre, pectin, vitamins (Bi, B2,, C and Carotenes) and minerals (Ca, Fe, K, Mg and Na). Small variations in macronutrients and mineral composition were observed between the varieties. Parameters used industrially to indicate juicing potential were also assessed. Considerable variation in yield and colour characteristics of juices prepared from the different varieties was observed. As a result of this strategic study, suitable processing carrot varieties, blanching indicator enzyme, blanching regime, concentration technique and storage conditions have been established. A recommended processing protocol has also been developed for the commercial processing of carrot juice. This approach is suitable for the production of carrot juice concentrate having optimal quality characteristics.","abstract_has_math":false,"creators":["Vora, Harshul M"],"institution":"Victoria University of Technology","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2001,"date_issued":"2001","date_published":"2001","updated_at":"2026-07-24T06:33:12Z","subjects":["0908 Food Sciences"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Vora, Harshul M"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2001"]},{"key":"dc:date.issued","label":"Date","values":["2001"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["School of Life Sciences and Technology"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University of Technology"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15455/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15455/3/VORA%20Harshul-thesis_nosignature.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease. ... For this strategic investigation on processing suitability, four commercially available Australian carrot varieties (two traditional and two more recently developed) were selected. Nutrient contents have been measured including moisture, protein, crude fibre, pectin, vitamins (Bi, B2,, C and Carotenes) and minerals (Ca, Fe, K, Mg and Na). Small variations in macronutrients and mineral composition were observed between the varieties. Parameters used industrially to indicate juicing potential were also assessed. Considerable variation in yield and colour characteristics of juices prepared from the different varieties was observed. As a result of this strategic study, suitable processing carrot varieties, blanching indicator enzyme, blanching regime, concentration technique and storage conditions have been established. A recommended processing protocol has also been developed for the commercial processing of carrot juice. This approach is suitable for the production of carrot juice concentrate having optimal quality characteristics."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Quality optimisation of carrot juice"]}]}],"canonical_facts":{"dc:creator":["Vora, Harshul M"],"dc:date":["2001"],"dc:date.issued":["2001"],"dc:description.abstract":["The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of carotenes especially B-carotene which has a crucial role in vision and is also thought to have benefits due to its anti carcinogenic properties and in protection against heart disease. ... For this strategic investigation on processing suitability, four commercially available Australian carrot varieties (two traditional and two more recently developed) were selected. Nutrient contents have been measured including moisture, protein, crude fibre, pectin, vitamins (Bi, B2,, C and Carotenes) and minerals (Ca, Fe, K, Mg and Na). Small variations in macronutrients and mineral composition were observed between the varieties. Parameters used industrially to indicate juicing potential were also assessed. Considerable variation in yield and colour characteristics of juices prepared from the different varieties was observed. As a result of this strategic study, suitable processing carrot varieties, blanching indicator enzyme, blanching regime, concentration technique and storage conditions have been established. A recommended processing protocol has also been developed for the commercial processing of carrot juice. This approach is suitable for the production of carrot juice concentrate having optimal quality characteristics."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15455/3/VORA%20Harshul-thesis_nosignature.pdf"],"dc:language":["en"],"dc:publisher.department":["School of Life Sciences and Technology"],"dc:publisher.institution":["Victoria University of Technology"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15455/"],"dc:subject":["0908 Food Sciences"],"dc:title":["Quality optimisation of carrot juice"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:12Z"}