Mahmoud Yolmeh; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Fereshteh Hosseini
Abstract
IntroductionFood consumers tend to use natural products without any synthetic additives. Therefore, many studies have been conducted to investigate the possibility of replacing synthetic additives with natural substances in various food products.Annatto dye is a natural carotenoid pigment extracted from ...
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IntroductionFood consumers tend to use natural products without any synthetic additives. Therefore, many studies have been conducted to investigate the possibility of replacing synthetic additives with natural substances in various food products.Annatto dye is a natural carotenoid pigment extracted from the pericarp of BixaorellanaL. seeds. The major fraction of the annatto extract is 9´-cis-bixin that is soluble in oil and 9´-cis-norbixin is the major dye fraction of the alkaline extract that is soluble in water. Annatto dye creates orange to red color in food and to be used as a natural pigment in a variety of food materials including cheese, butter, margarine, confectionary and bakery products, different kinds of drinks, snacks and jams. In addition, annatto dye has antioxidant and antimicrobial activity.Nowadays, the extraction of natural dye from plant resources has become a common technology. However, complementary information using new methods and optimization of the extraction conditions seems to be necessary in order to accomplish the highest yield of extraction. Response surface method (RSM) is effective and efficient in optimizing color extraction conditions.In this study, the different conditions of extraction process were optimized through RSM in order to obtain maximum yield and best quality of annatto dye.Materials and methodsMaterialsAnnatto seeds were purchased from Hyderabad, India. All solvents were analytical grade, Merck, Germany.Extraction of annatto dyeA certain amount of annatto seeds was soaked in n-hexane for 6 hours in order to remove oils. After filtration, the defatted seeds were used for dye extraction. Since chloroform and acetone showed the highest yields of extraction during preliminary experiments, these two solvents and their mixtures were exploited for the final experiments assigning 0 for pure acetone and 100 for pure chloroform. The extracts were filtered through Whatman filter paper NO.1 and then vacuum-dried in the 1410D-2E vacuum oven (Shel Lab, USA) to produce dye powder. Low temperatures (40°C) were applied to prevent thermal dissociation of conjugated double bonds during drying. Dye measurementThe coloring strength was measured according to Vasu et al. method; model UV-160A spectrophotometer Shimadzu, Japan, at 502 nm in which bixin has the maximum absorbance value when it is dissolved in chloroform.Determination of extraction efficiencyThe obtained powder was weighed and the mass ratio of the powder to the weight of the seeds was taken into account as the extraction yield.Experimental designIn this study, Minitab® software version 16.1.1 (Minitab Inc. USA. 2010), was used and a five level four factor central composition design was created to investigate the effect of the independent variables such as temperature, extraction time, seed to solvent ratio and chloroform concentration on the dependent variables namely the extraction efficiency and absorbance values.Results and DiscussionThe values of R2, R2-adj and R2-pred revealed that the full quadratic models were the most adequate for the extraction efficiency and absorbance values.The all of the linear terms show a significant effect except the extraction time (P< 0.05). The quadric term of extraction time and the seed to solvent ratio also had a significant effect (P< 0.05) on the extraction efficiency, however, the effect of other two quadric terms was insignificant (P> 0.05). The interactive terms of extraction temperature* seed to solvent ratio(X1X3) and the seed to solvent ratio*Chloroform concentration (X3X4) had a significant effect on the extraction efficiency (P< 0.05); however, the other two interactive terms was insignificant (P> 0.05).For the absorbance values, the all of the linear terms show a significant effect (P < 0.05); the quadric term of extraction temperature (X12) and the seed to solvent ratio (X32) also had a significant effect (P< 0.05) on absorbance values, but, the effect of other two quadric terms (X22 and X42) did not show a significant effect (P> 0.05). The all of interactive terms was insignificant (P> 0.05).An increase in the extraction efficiency was observed with the increasing temperature. Banik and Pandey while extracting oleanolic acid from Lantana camararoots demonstrated that as temperature increases extraction efficiency improves too. However, at temperatures higher than 70 °C, the annatto seed pigments were degraded and the response was reduced so the quadratic effect of temperature was negative. The absorbance value was increased by increasing the temperature; however, the absorbance value decreased at higher temperature by thermal decomposition and damage of the conjugate double bond.The absorbance value increased by increasing the chloroform concentration and seed to solvent ratio initially, however, subsequently decreased due to the damage of the conjugate double bond in higher chloroform concentration and saturation of solvent in higher seed to solvent ratio.Temperature of 48.33 ˚C, extraction time of 2 hr, the ratio of seed to the solvent of 12.88 and chloroform concentration of 100% were found to be as the optimum conditions of the process. The extraction efficiency of 3.95 percent of annatto seed and absorbance value of 0.597 were acquired as the predicted results.
Amir Pourfarzad; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Mohammad Hassanzadeh Khayyat
Abstract
Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus ...
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Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus spectabilis) belongs to the family of Liliaceae and geographically distributed in the region of South Asia and Central Asia. Their roots accumulate high levels of fructans during their growth and are traditionally used to cure jaundice, liver disorders, stomach irritation, pimples and bone fractures and even as a glue for industrial application. Recently fructan extraction from numerous plants and fungus has drawn the attention of researchers. Also, several methods for fructan extraction have been developed such as hot-water extraction, precipitation by alcohol and ultrasound-assisted extraction. To the best of our knowledge, there are no reports on the fructan extraction from Serish. The present study is considered the first attempt aiming to determine the optimal conditions for water extraction of Serish fructans. Materials and methods: The Serish root powders were obtained from the local medical plant market, Mashhad, Iran. Moisture, ash, fat, protein, Carbohydrate and total dietary fiber were determined according to standard AOAC methods. All variables were examined in triplicate. Conventional extraction was carried out in a water bath. Total carbohydrate was assayed colorimetrically using the phenol–sulphuric acid method. The concentrations of soluble reducing sugars were measured using a 3,5-dinitrosalicylic acid (DNS) method. The fructan content was measured by the difference between total carbohydrate and reducing sugars. The percentage of fructan yield (%) was evaluated based on equation of Lingyun, Jianhua, Xiaodong & Yalin (2007). The purity was evaluated according to the method of Paseephol, Small & Sherkat (2007). As an index of degree of polymerization, the average chain length, was calculated according to Lingyun, Jianhua, Xiaodong & Yalin (2007). A Box-Behnken design was constructed using the software Design Expert Version 6.0.10 and was used for estimating the effect of independent variables on the extraction parameters. Three extraction variables considered for this research were x1 (extraction time), x2 (extraction temperature) and x3 (water: solid) for conventional extraction method. Lack of fit, coefficients of determination (R2), adj-R2, coefficient of variation (CV) and significant probabilities were calculated to check the model adequacy. Optimization was based on generation of the best results for fructan extraction. In order to determine the validity of the model, the experimental and predicted values were compared by paired t-test. Results & discussion: It has a marked amount of protein and fats. The ash value is relatively high, suggesting an important mineral content. The composition of total fiber suggests its possible use as a source of dietary fiber for enrichment of foods. In addition, results show that Serish root powder is a polysaccharide-rich material. The results indicated that extraction temperature has the most effect on the extraction yield. Increase of time, temperature and water to solid ratio led to significantly increase in extraction yield. Considering the significant quadratic term of extraction time, it becomes clear that yield rises as extraction time increase from 0 to 22.5 min but it decreases at higher times. The yield increase between 0 to 22.5 min might be due to the time requirement for contact of fructan to the release medium where the liquid penetrated into the Serish powder, dissolved the fructan and subsequently diffused out from the root. On the other hand, the yield decrease after 22.5 min may be ascribed to degradation of fructan to free sugar and enhancement of impurities extraction at higher times. When extraction time goes by certain threshold, the yield started to decrease. The yield showed a large tendency to increase when the extraction temperature was increased. This is maybe due to the enhancement of the mass transfer resulting from the increased solubility of fructan and the decreased viscosity of the solvent. Yield was increased by portion of water to solid. This might be attributed to the availability of liquid that increases the driving force of fructan out of the root. Based on the sum of squares, temperature had the most effect on degree of polymerization. The results indicated that increase of time, temperature and W/S ratio resulted in increase of the degree of polymerization which might be due to the enhancement of overall carbohydrates extraction. On the other hand, the degree of polymerization of extracted fructan was lower than 10. This is probably because the disruption of fructan branch to reducing sugars with increasing temperature that leads to chain length decrease. Thus, the produced oligosaccharides could be used as sweetener. W/S ratio had the most effect on purity. The results showed that increase of time, temperature and W/S ratio resulted in increase of the purity which might be due to the enhancement of overall carbohydrates extraction. With the increase in extraction time, the purity of extract increased gradually, but decreased after the purity reached a maximum at 22.5 min. This decrease may be ascribed to degradation of fructan to free sugar and enhancement of impurities extraction at higher times. Multiple response optimizations were performed to measure the optimum levels of independent variables to achieve the desired response goals. Extraction yield and purity were desired maximal. Conclusion: The final results for this optimization was found to be extraction time of 28.38 min, extraction temperature of 88ºC and water to solid ratio of 50:1 v⁄w. Response surface methodology was an efficient statistical tool to model the influence of extraction conditions of fructan from Serish root powder on the extraction yield. These results also suggested that by modifying the proportion of these components, a large range of variations may be obtained. There was a good agreement between the experimental data and their predicted counterparts, showing the effectiveness of the proposed conditions and reliability of Box–Behnken analysis on fructan precipitation.
Samira Tizchang; Mahood Sowti Khiabani; Reza Rezaeemokaram
Abstract
Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation ...
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Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation of antimicrobial peptides into nanoliposomes may offer a potential alternative to protect antimicrobials, enhancing their efficacy and stability for food applications. In first stage of this research, Response Surface methodology was used for optimization of nanoliposomes produced by heating method. A central composite design (CCD) consisting of 18 experimental run with three independent variables: phospholipid concentration (2-30 mM), stirring speed (500-1360 rpm) and processing time (30-90 min) were used and their effects on size of nanliposome were evaluated.In the next stages, stability of nanoliposomes was investigated during 2 month. The optimum operating conditions obtained from the quadratic form of RSM model for particle size were phospholipids 30 (mM), stirring speed 930 (rpm) and process time 90 (min). The results of stability indicated that samples in the range of 400 to 500 nm were stable up to 2 month (P > 0/05) but samples larger than 500 nm were unstable during 2 month but stable up to 1 month(P> 0/05).
Mohebbat Mohebbi; Elham Mahdian
Abstract
Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam ...
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Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. Foams were prepared from various pulp concentrations by adding various concentrations of egg white as foaming agent and Arabic gum as stabilizer at different whipping time. The optimized conditions after the numerical and graphical optimization for maximum stability and minimum foam density were found at Arabic gum (0.29% w/w), egg white (15% w/w), red beet Puree (60% w/w), and whipping time (9 min).The results showed that the stability of foams increased with increasing Arabic gum concentration( p
Ghasem Yousefi; Zahra Emam-Djomeh
Abstract
The present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response ...
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The present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response surface methodology and Central composite was used as experimental design. Multiple linear regression was used for obtaining second polynomials models for each analyses followed by ANOVA analysis in order to confirming the adequacy and accuracy of resulted models. Using the empirical resulted model the relationship between variables and responses were determined via response surface method. Correlation coefficients of the regression models were 0.964 and 0.970 respectively for the drying time and energy consumption. The Optimized drying condition were including; 600 watts for microwaves power and microwaving onset from that time as the moisture content was 344% decreased,73 g for amount of substances, and 85˚C and 15 m.s-1 for air temperatures and its flow rates respectively. Under mentioned conditions, the fitted model was predicted 52.66 Min and 65.2 Kj respectively for the requested drying time and energy consumption at combined drier. As a conclusion, the results showed that requested drying time and energy consumption were decreased with increasing of temperatures, microwaving time and its power, and decreasing of air flow rates. In this regard, the drying kinetics curve samples were drawn under the conditions listed that showed drying time is reduced to 76% with increasing temperature from 55 to 85 and use the microwave reduced drying time until 30 to 80%.
Simin Gholami-Avarashk; Javad Sargolzaei
Abstract
Black nightshade is a weed plant that grows abundantly in most parts of Iran. In this study, central composite response surface method to investigate the effect of temperature 35-55 °C and pressures 170-350 bar during the dynamic time of 120 min, the particle size of 150 microns and flow rate of ...
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Black nightshade is a weed plant that grows abundantly in most parts of Iran. In this study, central composite response surface method to investigate the effect of temperature 35-55 °C and pressures 170-350 bar during the dynamic time of 120 min, the particle size of 150 microns and flow rate of 3 liters per minute on the efficiency of oil extracted from the fruits of black nightshade and optimizing operation of the extraction process using supercritical carbon dioxide was used. Extraction with an organic solvent hexane was chosen as a comparison. Based on the results, operating parameters including both pressure and temperature and their quadratic effects as well as the interaction between two parameter significant effect on the rate of extraction of oil(P
Elham Garmsiri; Masoud Rezaei; Amirreza Shaviklo; Aria Babakhani
Abstract
Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent ...
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Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent variables were time (4,8,12 min), acetone/water concentration (50%,75% ,100% acetone) and power microwave (200,300.400 W). Antioxidant activity of red algae was measured using DPPH radical scavenging activity assay.DPPH value varied from 4.19 to 72.99%. The optimal extraction conditions was include acetone concentration of 50%, at 12 min and microwave power of 200 W.The actual experimental values were in close agreement with the predicted values from the developed quadratic polynomial equation .R-squared was obtained99% that shows suitability of the model useded and the success of RSM in optimizing the extraction conditions.
Masoud Hashemi Shahraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Mohammad Ghorbani
Abstract
Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal ...
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Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal time (20, 50 and 80 s), frying temperature (140, 170 and 200 C) and frying time (4, 6 and 8 min), Investigated factorsoptimized with respect totheoil and moisture contents, color and textural parameters. The models showed very well fitness with experimental data. The coefficients of obtained models with RSM, was optimized by using genetical gorithms and was observedthat GA optimized models showingbetterfitnesswith theexperimentalresults than RSM models. The resultssuggest thatpost-frying centrifuge step in300 rpm for 80 sand fryingin 175-180Cfor 7-8 minleadsto French fries withlowestmoisture and oil contentand best color and texture.
Emad Aydani; Mahdi Kashani-Nejad; Mohsen Mokhtarian; Hamid Bakhshabadi
Abstract
In this study, Response Surface Methodology (RSM) was used to optimize osmo-dehydration of orange slice. Effect of osmotic solution temperature in the range of 30 to 60 °C, immersion time from 0 to 300 min and sucrose concentration from 35 to 65 brix degree on water loss, solid gain, moisture content, ...
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In this study, Response Surface Methodology (RSM) was used to optimize osmo-dehydration of orange slice. Effect of osmotic solution temperature in the range of 30 to 60 °C, immersion time from 0 to 300 min and sucrose concentration from 35 to 65 brix degree on water loss, solid gain, moisture content, water loss to solid gain ratio and brix change were investigated by Central Composite Design (CCD). Applying response surface and contour plots optimum for osmotic dehydration were found to be at temperature of 30 °C, immersion time of 229.2 minute and sucrose concentration of 65%. At this optimum point, water loss, solid gain, WL/SG ratio, moisture content (dry base) and brix difference were found to be 30.316 (g/100 g initial sample), 13.51 (g/100 g initial sample), 2.45, 2.77 % and 15.79, respectively. The result of artificial neural network indicated that the perceptron neural network with one hidden layer is able to anticipate the dehydration characteristics. This network predicted solid gain and moisture content with 5 neuron per hidden layers with R2 values of 0.937 and 0.959, respectively and brix difference and water loss with 30 neuron per hidden layer with R2 values of 0.961 and 0.942, respectively.
Arezu Salmanpour; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Seyed Hossein Jalali
Abstract
In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, ...
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In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, G´ and Loss modulus, G˝ ) properties of salad dressing were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was no significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest rheological properties were 2.27% WPC, 2.27% SC and 0.2341% CMC. The sensory evaluation of six treatments with improved physicochemical properties and stability of salad dressing (data not shown) and control sample (prepared with eggs) was carried out. The results suggest that there is no significant difference in the overall acceptability between control samples and samples prepared with the alternatives. So milk proteins can be used as a suitable substitute for egg in the salad dressing.
Mina Akbarian; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani
Abstract
In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, ...
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In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, was used for optimizing. The results showed that fructose and calcium chloride had linear and quadratic significant effects (p
Arash Koocheki; Seyed Ali Mortazavi
Abstract
In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase ...
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In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase enzyme, Bentonite and polyvinyl poly pyrolidone) for producing kiwifruit juice with stable clarity. For this purpose, effect of Pectinase enzyme (2-8 g/kg), Bentonite (200-350 g/Ton) and polyvinyl poly pyrolidone (70-110 g/100 lit) on viscosity, turbidity, clarity and total phenolics compound of kiwifruit juice was investigated. For each response a second order polynomial model was developed using a multiple linear regression analysis. Results showed that R2 for viscosity, turbidity, clarity and the total amount of phenolics were more than 0.90. The statistical analysis indicates that viscosity, turbidity and clarity (P
Masoud Rezaei; Ali Motamedzadegan
Abstract
To investigate the optimum conditions for extracting gelatin from whitecheek shark (Carcharhinus dussumieri (skin, response surface methodology (RSM) has been adopted. In this research, the effect of NaOH concentration (0.01-1 N), HCl concentration (0.01-1 N), and extraction time (3-8 h) on dependent ...
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To investigate the optimum conditions for extracting gelatin from whitecheek shark (Carcharhinus dussumieri (skin, response surface methodology (RSM) has been adopted. In this research, the effect of NaOH concentration (0.01-1 N), HCl concentration (0.01-1 N), and extraction time (3-8 h) on dependent variables, yield and melting point of the skin gelatin have been studied using central composite design. Based on the individual regression models, predict values of multiple response at optimal condition were %23.222 (yield), and 32.224 °C (melting point). The best pretreatment conditions to get to the optimum properties were 0.01 N NaOH, 0.135 N HCl and 3 h extraction time. The results showed that, NaOH and HCl concentrations had significant effects, but extraction time had no significant effect on gelatin extraction yield and its melting point.
Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati
Abstract
In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...
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In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ranging from 0 to 3.85 % (w/w) as independent variables. The dependent variables were texture objective evaluation and total acceptance obtained from sensory analysis. The texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples. The resulting polynomial equation (R2=0.9325) revealed that a formulation with 5.38% gelatin and 3.85% starch had a maximum total acceptance.
Eisa Jahed; Mohammad Hossein Hadad Khodaparast; Khalil Behzad; Mohammad Elahi; Arash Koocheki
Abstract
In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) ...
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In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) and temperature (35-95 ˚C) was investigated. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Correlation coefficients of fitted regression models of color, turbidity, ash, adjusted purity and invert sugar for juice purification process were determined as 0.95, 0.89, 0.90, 0.91 and 0.96 respectively. Results showed that while increasing the bentonite concentration increased the turbidity content but the adjusted purity decreased, and had no significant effect on other parameters. At lower pH levels, separation of color and turbidity causes by bentonite, but was in creased it decreased separation of ash and also increased invert sugar levels. With increasing temperature from 35˚C, to 95˚C, Separation of color and turbidity causes and invert sugar and adjusted purity content as well as increased, while this variable has no significant effect on syrup ash content. The optimum conditions of raw sugar beet juice purification process using bentonite was determined to obtain minimum color, turbidity and ash with maximum invert sugar and adjusted purity which were verified experimentals were found to be bentonite concentration of 1.70 gr/li, pH of 4.47 and temperature of 75˚C. At this optimum point, color, turbidity, ash, adjusted purity and invert sugar content were found to be 1664 ICU420, 6.3 NTU, 0.55 %, 93.9 % and 1.60 %, respectively.
