Journal of Food Science 2011-05-01

Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage.

Ahsen Rayman, Taner Baysal

文献索引：J. Food Sci. 76(4) , C598-605, (2011)

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摘要

Electroplasmolysis as a pretreatment and microwave heating as an alternative to traditional heating were used in carrot juice production and the effects of these electrical methods on juice quality were investigated. Electroplasmolysis and microwave applications were optimized by response surface methodology. Optimum conditions were these: voltage gradient of 22.2 V/cm and treatment time of 60 s for electroplasmolysis, and flow rate of 90 mL/min with power of 900 W for microwave heating. Production of carrot juice was carried out by using these optimum conditions. After production, carrot juice samples were stored for 4 mo at +4 °C and analyses were performed at monthly intervals. As a result of electroplasmolysis, a 9.7% increase in juice yield was obtained. In addition, 100% pectin methylesterase inactivation was found with the microwave heating application. The results showed that the highest values for quality characteristics, such as antioxidant capacity and total pectin, total phenolic, and total carotenoid contents, were obtained with the combined applications of the electrical methods. In addition, these quality characteristics were protected better in the group of combined applications of the electrical methods (electroplasmolysis + microwave) during storage.© 2011 Institute of Food Technologists®