Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice


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Demirdoven A., BAYSAL T.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.51, ss.1817-1826, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 51 Konu: 9
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1007/s13197-012-0700-5
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Sayfa Sayıları: ss.1817-1826

Özet

Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72-2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08-45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice.