1 Ocak 2021 Dergi makalesi Açık Erişim

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

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        "affiliation": "Ege Univ, Engn Fac, Food Engn Dept, Izmir, Turkey", 
        "name": "Caglar, Dilber"
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      {
        "affiliation": "Ege Univ, Engn Fac, Food Engn Dept, Izmir, Turkey", 
        "name": "Rayman Ergun, Ahsen"
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      {
        "affiliation": "Ege Univ, Engn Fac, Food Engn Dept, Izmir, Turkey", 
        "name": "Baysal, Taner"
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    "description": "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.", 
    "doi": "10.1111/jfpp.15382", 
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      "issue": "4", 
      "title": "JOURNAL OF FOOD PROCESSING AND PRESERVATION", 
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    "title": "Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin"
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