Processing of Fruits and Fruit Juices by Novel Electrotechnologies
Yazarlar (6)
G. Akdemir Evrendilek Bolu Abant İzzet Baysal Üniversitesi, Türkiye
T. Baysal Ege University Faculty of Engineering, Türkiye
F. Icier Ege University Faculty of Engineering, Türkiye
H. Yildiz Manisa Celâl Bayar Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
H. Bozkurt Ege University Faculty of Engineering, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Engineering Reviews (Q1) | ||
| Dergi ISSN | 1866-7910 Dergi Bilgileri (2012) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2012 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 22-11-2011 |
| Cilt / Sayı / Sayfa | 4 / 1 / 68–87 | DOI | 10.1007/s12393-011-9045-5 |
| Makale Linki | http://link.springer.com/10.1007/s12393-011-9045-5 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Recent demands from consumers for fresh-like quality foods with less and/or no artificial additives have introduced innovative processing technologies. These technologies due to their potential for food processing with preservation of important properties may cause to introduce new products in the market, to improve the competitiveness of the food, to eliminate the use of some artificial food additives, and to reduce energy cost. Pulsed electric fields for microbial and enzyme inactivation, shelf-life extension, moderate electric fields for yield and extraction, and ohmic heating are among these novel technologies that are based on the application of electric current on food materials. It has been well established that these technologies can successfully be applied to different food products. Among all, fruit juices have special importance due to the suitability of their physical properties to be processed by the … |
| Anahtar Kelimeler |
| Food quality | Fruit juices | MEF | Ohmic heating | PEF |
| Atıf Sayıları | |
| Yöksis | 45 |
| Scopus | 31 |
| Google Scholar | 49 |