Optimisation of Electroplasmolysis Application for Increased Juice Yield in Carrot Juice Production
Yazarlar (3)
Ege Üniversitesi, Türkiye
Ege Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Food Science and Technology |
| Dergi ISSN | 0950-5423 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 04-2011 |
| Cilt No | 46 |
| Sayı | 4 |
| Sayfalar | 781 / 786 |
| DOI Numarası | 10.1111/j.1365-2621.2011.02561.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1365-2621.2011.02561.x |
| Özet |
| Electroplasmolysis (EP) which is among electrical methods and helps to increase cell permeability was used in this study as a pretreatment on carrot juice production for improving yield. A voltage range of 20-60V and an application time of 30-90s were studied using the electroplasmolyzator. Response surface methodology (RSM) was used for determining the appropriate voltage gradient and time that are effective on breakage of vegetable tissues. After the conditions were optimised, carrot juice was produced and compared with untreated control juices on the aspect of yield and some quality characteristics. As a result, yield was increased 10.49% by EP application. Relative to control samples total pectin (14.78%) and total phenolic content (4.73%) have significant increase. In addition by the effect of electrical pretreatment there was an improvement in soluble solid, pulp content and acidity of juices. The results suggested that juice yield and functional properties were improved by EP application. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. |
| Anahtar Kelimeler |
| Carrot juice | Electroplasmolysis | Quality | Yield |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 10 |
| SCOPUS | 14 |
| Google Scholar | 24 |