Optimisation of electroplasmolysis application for increased juice yield in carrot juice production
Makaleler > Tam Makale · 2011
Yazarlar: Ahsen RAYMAN ERGÜN, Taner BAYSAL, Aslihan Demirdoven
International Journal of Food Science & Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2011, cilt 46, ss 781-786
DOI: 10.1111/j.1365-2621.2011.02561.x
Özet
Summary Electroplasmolysis (EP) which is among electrical methods and helps to increase cell permeability was used in this study as a pretreatment on carrot juice production for improving yield. A voltage range of 20–60 V and an application time of 30–90 s were studied using the electroplasmolyzator. Response surface methodology (RSM) was used for determining the appropriate voltage gradient and time that are effective on breakage of vegetable tissues. After the conditions were optimised, carrot juice was produced and compared with untreated control juices on the aspect of yield and some quality characteristics. As a result, yield was increased 10.49% by EP application. Relative to control samples total pectin (14.78%) and total phenolic content (4.73%) have significant increase. In addition by the effect of electrical pretreatment there was an improvement in soluble solid, pulp content and acidity of juices. The results suggested that juice yield and functional properties were improved by EP application.