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


Demirdoven A., BAYSAL T.

FOOD AND BIOPRODUCTS PROCESSING, cilt.94, ss.443-452, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 94
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.fbp.2014.06.004
  • Dergi Adı: FOOD AND BIOPRODUCTS PROCESSING
  • Sayfa Sayıları: ss.443-452

Özet

Electroplasmolysis (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.