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Toplam kayıt 8, listelenen: 1-8
The effects of ascorbic and cinnamic acid addition and different pasteurization parameters on the inactivation of alicyclobacillus acidoterrestris in apple juice
(2011)
In this study, thermal inactivation parameters (z-, F- and D-values) of Alicyclobacillus acidoterrestris DSM 2498 strain, is an acidophilic, spore-forming microorganism that can survive typical pasteurization conditions, ...
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
(2012)
The central composite design with a quadratic model was used to investigate the effect of temperature (20-40°C) and transmembrane pressure (TMP) (100-300kPa) as well as pretreatment with gelatin and bentonite (0:0-300:1500mgL ...
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
(SAGE Publications Inc., 2016)
The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and ...
Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
(Elsevier Ltd, 2015)
The 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 ...
Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment
(2010)
The aim of this study was to evaluate the potential of integrated membrane processes for the clarification and the concentration of apple juice, taking into account the impact on the product quality. The fresh apple juice, ...
The use of factorial design for modeling membrane distillation
(2010)
A two-level factorial experimental design was used to investigate the influence of the main operating parameters on evaporation flux and soluble solid content of apple juice during concentration through osmotic distillation ...
Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
(Elsevier Ltd, 2015)
Due to its high ascorbic acid content and acidic environment, tomato is susceptible for furan formation during heat treatment. In this study, kinetics of furan formation was analyzed in order to have an understanding of ...
Nonalcoholic beer
(Academic Press Ltd-Elsevier Science Ltd, 2020)
Beer is the most consumed alcoholic beverage in the world. Due to increased health awareness and risks related to alcohol abuse, beer with low or no alcohol content has been gaining popularity. However, there is a consumer ...