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dc.contributor.authorBahçeci, Kazım Savaş
dc.contributor.authorAkıllıoğlu, H. Gül
dc.contributor.authorGökmen, Vural
dc.date.accessioned2019-05-13T09:03:57Z
dc.date.available2019-05-13T09:03:57Z
dc.date.issued2015
dc.identifier.citationBahçeci, K. S., Akıllıoğlu, H. G., Gökmen, V. (2015). Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics. Innovative Food Science and Emerging Technologies, 31, 131-138.en_US
dc.identifier.issn1466-8564
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2015.07.008
dc.identifier.urihttps://hdl.handle.net/11491/1565
dc.description.abstractThe aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the oncentration of tomato juice. Some physicochemical characteristics of the products obtained by different techniqueswere determined. The samples concentrated bymembrane systemsweremore advantageous bymeans of many parameters investigated, especially for color, hydroxymethylfurfural (HMF) and furan formation.HMF and furan contentswere increased up to three to four times after CTEwhile therewas no statistical change aftermembrane concentrations.Ascorbic acid and dehydroascorbic acid levelswere decreased significantly after all concentration operations. Nonetheless, as total vitamin C content, membrane systems were more advantageous compared to CTE. Sensorial evaluation also showed that, except consistence, products obtained by membrane techniques gained higher scores than thermally concentrated products. Industrial Relevance: The quality of tomato paste is dependent on process conditions used to convert the tomato pulp into paste. Conventional thermal evaporation may result in the deterioration of product quality by damaging heat sensitive tomato juice components as well as inducing color changes. Moreover, some mutagenic and carcinogenic compounds such as furan and HMF may be formed. Concentration of tomato juice usingmembrane systems can be proposed as the promising alternative to the CTE sincemost of the characteristics, especially color, are preserved, and HMF and furan formations are reduced significantly by these processes. © 2015 Elsevier Ltd. All rights reserved.en_US
dc.language.isoeng
dc.publisherElsevier Ltden_US
dc.relation.isversionof10.1016/j.ifset.2015.07.008en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFuranen_US
dc.subjectHMFen_US
dc.subjectMembrane Distillationen_US
dc.subjectOsmotic Distillationen_US
dc.subjectThermal Evaporationen_US
dc.subjectTomato Juiceen_US
dc.titleOsmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristicsen_US
dc.typearticleen_US
dc.relation.journalInnovative Food Science and Emerging Technologiesen_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0001-8259-4786en_US
dc.identifier.volume31en_US
dc.identifier.startpage131en_US
dc.identifier.endpage138en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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