APRICOT NECTAR PROCESSING BY PULSED ELECTRIC FIELDS

Evrendilek G. A., Altuntas J., SANGÜN M. K., Zhang H. Q.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.16, sa.1, ss.216-227, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/10942912.2010.551307
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.216-227
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Application of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p <= 0.05). Microbial inactivation data fit both the Weibull distribution and log-logistic model.