Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates

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dc.contributor.authorSabanci, Serdal
dc.contributor.authorIcier, Filiz
dc.date.accessioned2020-12-01T12:09:27Z
dc.date.available2020-12-01T12:09:27Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractSour cherry juice (SJ) having total soluble solid (TSS) content of 19.2 % was concentrated to 65 % TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) methods under constant absolute pressure (25 kPa). Total monomeric anthocyanin content (TMAC) of sour cherry concentrate (65 % TSS) was found in the range of 1561.67-1777.38 mg/L whereas total phenolic content (TPC) varied in the range of 9,071.22-78,347.53 mg/L concentrate. TPC and TMAC values of juice concentrates were affected less from VOE process compared to VE (p < 0.05) while there was no significant difference between the total antioxidant activities of SJ concentrates obtained by both methods (p > 0.05). TMAC and TPC values increased as the voltage gradient applied increased (p < 0.05). VOE process preserved the color properties of juice concentrates better compared to the VE process. It was concluded that VOE method could be an alternative fast evaporation method to obtain high-quality fruit juice concentrates.en_US
dc.description.sponsorshipTUBITAK ProjectTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [114O117]; EBILTEM Project [2015/BIL/010]; TUBITAK 2211-C program (Turkish Scientific and Technology Committee), Turkeyen_US
dc.description.sponsorshipThis study is a part of the Ph.D. Thesis, and financially supported by TUBITAK Project No. 114O117 and EBILTEM Project No: 2015/BIL/010. Serdal Sabanci was financially supported by TUBITAK 2211-C program (Turkish Scientific and Technology Committee), Turkey.en_US
dc.identifier.doi10.1515/ijfe-2019-0055
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issn2194-5764en_US
dc.identifier.issn1556-3758en_US
dc.identifier.issue9en_US
dc.identifier.urihttps://doi.org/10.1515/ijfe-2019-0055
dc.identifier.urihttps://hdl.handle.net/11454/63451
dc.identifier.volume15en_US
dc.identifier.wosWOS:000488227100008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectohmicen_US
dc.subjectevaporationen_US
dc.subjectvacuumen_US
dc.subjecttotal phenolicen_US
dc.subjectanthocyaninen_US
dc.titleEffects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentratesen_US
dc.typeArticleen_US

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