摘要：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 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 batch number that affect quality of molasses were experimentally investigated by using Taguchi method.
