A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

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dc.authorid0000-0002-2677-2020en_US
dc.authorid0000-0001-5064-4195
dc.contributor.authorAğçam, Erdal
dc.contributor.authorAkyıldız, Asiye
dc.contributor.authorEvrendilek, Gülsun Akdemir
dc.date.accessioned2021-06-23T19:43:23Z
dc.date.available2021-06-23T19:43:23Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractProcessing of orange juice by pulsed electric fields (PEF) and heat treatments was carried out to determine the quality variables during storage of 180 days at 4 degrees C. Depending on the magnitude of applied electric field strength (13.82-25.26 kV cm(-1)), energy (10.89-51.32 J), in comparison with heat treatment (90 degrees C for 10 and 20 s); significant changes in pH, titration acidity, total dry matter, and browning index were found during the storage period. With no significant change in shelf-life period, the PEF processing better preserved orange juice quality than did the heat processing. Ascorbic acid content peaked with PEF-treated orange juice under the electric field strength of 17 kV cm(-1), the treatment time of 1034 mu s, and the energy of 17.37 J through which no significant degradation occurred during the storage with the longest half-life (1112 days). Although ascorbic acid retention of the most of the PEF processed samples was higher than that of the heat processed ones; samples processed by 10.89, 12.70 and 29.57 J energies resulted in lower ascorbic acid content than did the heat processing (90 degrees C for 20 s). Except for the samples treated by 43.99 and 51.32 J energies on 180th day, the PEF processing led to no hydroxyl methyl furfural formation during and at the end of the storage, unlike the heat treatment. (C) 2016 Published by Elsevier B.V. on behalf of Institution of Chemical Engineers.en_US
dc.identifier.doi10.1016/j.fbp.2016.04.006
dc.identifier.endpage98en_US
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-84966318893en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage90en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2016.04.006
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8764
dc.identifier.volume99en_US
dc.identifier.wosWOS:000380625200010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsun Akdemir
dc.language.isoenen_US
dc.publisherInst Chemical Engineersen_US
dc.relation.ispartofFood And Bioproducts Processingen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPulsed Electric Fields (PEF)en_US
dc.subjectHeat Treatmenten_US
dc.subjectStorage of Orange Juiceen_US
dc.subjectAscorbic Acid Degradationen_US
dc.subjectHMF Formationen_US
dc.subjectNon-Enzymatic Browningen_US
dc.titleA comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatmentsen_US
dc.typeArticleen_US

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