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  • 标题:Yield and Quality Effects of Electroplasmolysis and Microwave Applications on Black Carrot Juice Production
  • 本地全文:下载
  • 作者:Taner Baysal ; Aslıhan Demirdöven ; Ahsen Rayman Ergün
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2013
  • 卷号:38
  • 期号:5
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Electrical methods which are among the new processing methods were used in this research. The effects of electroplasmolysis as a pretreatment on yield and quality and the effects of microwave heating as an alternative to traditional heating on the quality of black carrot juice were investigated. Production of black carrot juices was made at 22.22 V/cm-60 sec for electroplasmolysis applications and 90 mL/min flow rate (total heating time 2 min), 900 W (power) for microwave heating. Production of black carrot juice was carried out by using these conditions for each treatment. As a result of electroplasmolysis more than 4.4% increase in yield was determined. In addition, 100% PME inactivation was found for microwave heating application in a shorter time compared to traditional pasteurization (P≤0.05). The results showed that the highest quality values like pectin, phenolic, anthocyanin contents and antioxidant capacity were determined on combined applications of electroplasmolysis and microwave heating.
  • 关键词:Black carrot juice; electroplasmolysis; microwave heating; yield; quality
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