and concentration for the pectin amount was determined.
Figure 1 shows pectin-concentration relations
at constant temperature. As seen from the
figure from left to the right, concentration increases
and then the amount of pectin of the peeled carrots
increases. At 87 °C values; time is not as high
as other treatments. However; the pectin amount
is low at 87 °C 10.0 g/kg NaOH concentration.
The lowest pectin amount is at 57 °C and 5.0 g/kg.
This demonstrates that temperature is the second
important factor after the time. At 57 °C and 5.0
g/kg NaOH concentration, the time period is 24
minutes. Although temperature is the lowest, the
pectin amount is the lowest than the others. The
optimum concentration for peeling is 7.5 g/kg because
the amount of pectin is higher than 5.0 g/
kg and also the pectin amount does not increase
significantly when the concentration of solution is