Klasik ve elektroplazmaliz yöntemleri ile elde edilen starking elmalarının pres suyuna işlenmesi sırasında kimi özelliklerine etki eden faktörlerin araştırılması
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- Tez No: 38481
- Danışmanlar: PROF.DR. ÜNAL YURDAGEL
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Elma, Meyve suları, Apple, Fruit juices
- Yıl: 1995
- Dil: Türkçe
- Üniversite: Ege Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
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Özet (Çeviri)
ABSTRACT The application of electroplazmolys and conventional methods were studied for apple juice production.“Starking”variety apple was used as raw material. Different temperature ranges (25, 35, 45, 55, 65, 75 and 85°C) were used during elektroplazmolys application. The effects of different methods (electroplazmolys and conventional) were evaluated instrumentally (total pressing yield, free juice convent, acidity, pH, total phenolic matter, total pectin, fructose, glucose, soluble solids, viscosity, turgidity, color, stability of turgidity, amount of turbidity, dissolved turbidity, dosage of gelatine) and sensory characteristics. As a result if has been observed the apple juice produced by electroplazmolys method had higher yield comparing the conventional method. Application of electroplazmlys at 55°C has given the highest yield. The amount of separated precipitate by santrifuge process was found 40 % lower after electroplazmoplys application than the samples processed by conventional method. In addition application of electro process was needed 100 gr less gelatin for clarification step. The color of samples processed by electroplazmolys at 65, 75 and 85°C temperature had the lighter color then the samples processed by conventional method. Samples processed by electroplazmolys method at 55°C was found superior by the sensory panel.
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