Effects of electrical pre treatment and alternative heat treatment applications on orange juice production and storage
Yazarlar (2)
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Taner Baysal Ege Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food and Bioproducts Processing (Q2) | ||
| Dergi ISSN | 0960-3085 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2015 |
| Cilt / Sayı / Sayfa | 94 / 1 / 443–452 | DOI | 10.1016/j.fbp.2014.06.004 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0960308514000728 | ||
| Özet |
| Electroplasmolysis (EP) as a pre-treatment and microwave (MW) and ohmic heating (OH) as an alternative to traditional heating were used in orange juice production, and the effects of these electrical methods on juice quality were investigated. Trials were done in six application groups with single electrical treatment and combinations. Orange juices were stored for six months at +4 °C and the analyses were performed in a two-month period. As a result of the electroplasmolysis application, more than an 8% increase in yield was determined. In addition, more than 95% PME inactivation was found in moderate (69–75 °C) temperature conditions for MW and OH applications. The results showed that the highest quality values, such as total pectin and ascorbic acid were determined on combined applications of electrical methods. The results suggested that juice yield and functional properties were increased by … |
| Anahtar Kelimeler |
| Electroplasmolysis | Microwave heating | Ohmic heating | Orange juice | Quality | Yield |
Science Direct
Effects of electrical pre treatment and alternative heat treatment applications on orange juice production and storage
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 41 |
| Scopus | 6 |
| Web of Science | 23 |