Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
Carrot juice concentrate (CJC) produced from fresh carrots is used in various applications in the beverage industry. Its quality is mainly defined by the carotenoid concentration which in turn strongly depends on the quality of the raw material and the processing technique. Manufacturers are constantly searching for new ways to produce a high-colour CJC. Thermal, enzymatic and mechanical treatment