1 Ocak 2021 Dergi makalesi Açık Erişim

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

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Caglar, Dilber</dc:creator>
  <dc:creator>Rayman Ergun, Ahsen</dc:creator>
  <dc:creator>Baysal, Taner</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/239120</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:239120</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF FOOD PROCESSING AND PRESERVATION 45(4)</dc:source>
  <dc:title>Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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