The Effects of Microwave Blanching Conditions on Carrot Slices Optimization and Comparison
Yazarlar (2)
Duygu Başkaya Sezer Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2015 |
| Cilt / Sayı / Sayfa | 39 / 6 / 2188–2196 | DOI | 10.1111/jfpp.12463 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.12463 | ||
| Özet |
| The objectives of this study are (1) to determine conventional blanching (CB) conditions providing 100% peroxidase (POD) inactivation and adapt these inactivation conditions to microwave blanching (MB) for inactivating pectin methylesterase (PME); (2) to optimize the MB conditions by response surface methodology to ensure almost 100% PME; and (3) to compare the properties of samples at the optimum points with those of conventional blanched and unblanched carrot samples. CB conditions were found to be 300 s with 150 mL of blanching water at 94C. MB conditions of samples have been optimized by using independent variables: microwave power (360–900 W), blanching time (10–300 s) and blanching water volume (0–150 mL). Three optimum points were determined: (1) 900 W − 170 s − 75 mL water; (2) 630 W − 190 s − 75 mL water; and (3) 360 W − 300 s − 75 mL water for … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 32 |
| Scopus | 6 |
| Web of Science | 13 |