1 Ocak 2021 Dergi makalesi Açık Erişim

Caglar, Dilber; Rayman Ergun, Ahsen; Baysal, Taner

Citation Style Language JSON

{
  "DOI": "10.1111/jfpp.15382", 
  "abstract": "In this study, organic intermediate moisture raisin was pasteurized with microwave and conventional pasteurization methods. The thermal resistance (D and z values) of the target yeast, Zygosaccharomyces rouxii, was determined for both methods at different temperatures 60 degrees C, 70 degrees C, and 80 degrees C and at different time intervals. The effect of pasteurization methods on the quality properties of raisin samples was investigated. The D values of Z. rouxii were found as 6.50 +/- 0.49, 2.96 +/- 0.02, 1.91 +/- 0.01 min for conventional treatment and 3.46 +/- 0.31, 2.02 +/- 0.14 and 1 +/- 0.01 min for microwave treatment at 60celcius, 70celcius, and 80celcius, respectively. F-85(37) values for 5-log reduction and come-up time significantly decreased after microwave pasteurization. Brix, acidity, and color values were preserved better by microwave treatment. Hydroxymethylfurfural content of the microwave pasteurized samples was found 42% less than the samples pasteurized conventionally. Microwave pasteurization can be alternatively used for the conventional method for raisin improving quality with less heating time.", 
  "author": [
    {
      "family": "Caglar", 
      "given": " Dilber"
    }, 
    {
      "family": "Rayman Ergun", 
      "given": " Ahsen"
    }, 
    {
      "family": "Baysal", 
      "given": " Taner"
    }
  ], 
  "container_title": "JOURNAL OF FOOD PROCESSING AND PRESERVATION", 
  "id": "239120", 
  "issue": "4", 
  "issued": {
    "date-parts": [
      [
        2021, 
        1, 
        1
      ]
    ]
  }, 
  "title": "Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin", 
  "type": "article-journal", 
  "volume": "45"
}