1 Ocak 2021 Dergi makalesi Açık Erişim

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

DataCite XML

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/239120</identifier>
  <creators>
    <creator>
      <creatorName>Caglar, Dilber</creatorName>
      <givenName>Dilber</givenName>
      <familyName>Caglar</familyName>
      <affiliation>Ege Univ, Engn Fac, Food Engn Dept, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Rayman Ergun, Ahsen</creatorName>
      <givenName>Ahsen</givenName>
      <familyName>Rayman Ergun</familyName>
      <affiliation>Ege Univ, Engn Fac, Food Engn Dept, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Baysal, Taner</creatorName>
      <givenName>Taner</givenName>
      <familyName>Baysal</familyName>
      <affiliation>Ege Univ, Engn Fac, Food Engn Dept, Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effects Of Microwave Pasteurization On The Thermal Resistance Of Zygosaccharomyces Rouxii And On The Physicochemical Properties Of Organic Intermediate Moisture Raisin</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/239120</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1111/jfpp.15382</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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.</description>
  </descriptions>
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