TITLE

KARA HAVUÇ SUYU ÜRETİMİNDE ELEKTROPLAZMOLİZ ve MİKRODALGA UYGULAMALARININ VERİM ve KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ

AUTHOR(S)
Baysal, Taner; Demirdöven, Aslıhan; Ergün, Ahsen Rayman
PUB. DATE
October 2013
SOURCE
GIDA / The Journal of FOOD;2013, Vol. 38 Issue 5, p291
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Electrical methods which are among the new processing methods were used in this research. The effects of electroplasmolysis as a pretreatment on yield and quality and the effects of microwave heating as an alternative to traditional heating on the quality of black carrot juice were investigated. Production of black carrot juices was made at 22.22 V/cm-60 sec for electroplasmolysis applications and 90 mL/min flow rate (total heating time 2 min), 900 W (power) for microwave heating. Production of black carrot juice was carried out by using these conditions for each treatment. As a result of electroplasmolysis more than 4.4% increase in yield was determined. In addition, 100% PME inactivation was found for microwave heating application in a shorter time compared to traditional pasteurization (f<0.05). The results showed that the highest quality values like pectin, phenolic, anthocyanin contents and antioxidant capacity were determined on combined applications of electroplasmolysis and microwave heating.
ACCESSION #
91982625

 

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