Effects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storage

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dc.contributor.authorDemirdoven, Aslihan
dc.contributor.authorBaysal, Taner
dc.date.accessioned2019-10-27T22:27:20Z
dc.date.available2019-10-27T22:27:20Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractElectroplasmolysis (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 degrees 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 degrees 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 electroplasmolysis applications; electroplasmolysis and electrical heating applications gave better quality results comparing the conventional thermal heating (CH) in orange juice production. Quality characteristics of the juices can be preserved better and longer in the juices that are processed with electrical methods than the conventional methods. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipGaziosmanpasa University (Tokat-TURKEY)Gaziosmanpasa University; MEYED (Meyve Suyu Endustrisi Dernegi, Istanbul-TURKEY)en_US
dc.description.sponsorshipThis study is in part of Mrs Demirdoven's Ph.D. thesis. Financial support for this research (scientific research project) was provided by Gaziosmanpasa University (Tokat-TURKEY) and MEYED (Meyve Suyu Endustrisi Dernegi, Istanbul-TURKEY). The authors wish to thank Assist. Prof. Cemal Kaya for his help during the study.en_US
dc.identifier.doi10.1016/j.fbp.2014.06.004
dc.identifier.endpage452en_US
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.issn0960-3085en_US
dc.identifier.issn1744-3571en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage443en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2014.06.004
dc.identifier.urihttps://hdl.handle.net/11454/50640
dc.identifier.volume94en_US
dc.identifier.wosWOS:000354140500047en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood and Bioproducts Processingen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOrange juiceen_US
dc.subjectElectroplasmolysisen_US
dc.subjectMicrowave heatingen_US
dc.subjectOhmic heatingen_US
dc.subjectQualityen_US
dc.subjectYielden_US
dc.titleEffects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storageen_US
dc.typeArticleen_US

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