الفهرس 
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Abstract
This investigation was carried out to study: 1- The characteristics of native pectolytic enzymes in carrots as well as the properties of some commercial enzyme preparates such as: pectinol, Novo cellulase and Sigma cellulase, in order to select the suitable enzyme preparates and to define the optimum conditions for the maceration process of carrot mash. 2- The effect of some pretreatments such as addition of ascorbic acid to carrot mash, blanching in boiling water followed by addition of ascorbic acid to the mash and blanching in microwave oven on the yield increase of carrot juices produced by the enzymatic maceration. 3- The preservation of produced carrot juices by concentration through evaporation under vacuum and by dehydration through spray and foam mat drying. The chemical, physical and rheological properties of macerated, concentrated and dried carrot juices were also in the scope of this investigation.