Optimization of Ohmic HeatingApplications for Pectin Methylesterase Inactivation in Orange Juice
Yazarlar (2)
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Taner Baysal Ege Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Science and Technology (Q2) | ||
| Dergi ISSN | 0022-1155 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 19-04-2012 |
| Cilt / Sayı / Sayfa | 51 / 9 / 1817–1826 | DOI | 10.1007/s13197-012-0700-5 |
| Makale Linki | http://link.springer.com/10.1007/s13197-012-0700-5 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72–2 % after OH applications. Ascorbic acid contents of OH samples were found … |
| Anahtar Kelimeler |
| Ohmic heating | Optimization | Orange juice | Pectin methylesterase | Quality |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 52 |
| Scopus | 64 |
| Google Scholar | 98 |